Best Blueberry Breakfast Casserole Recipes

BLUEBERRY BREAKFAST CASSEROLE

Steps:

• Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet\; covered loosely with foil.
• One night ahead, assemble casserole.
• In a greased 9x13 inch baking dish, layer half of the bread cubes.
• Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread.
• Layer blueberries over cream cheese.
• Top with remaining bread.
• In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole.
• Cover dish and refrigerate up to 24 hours.
• Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
• Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown.
• Remove from oven and allow to stand 10 minutes before serving.
• Refrigerate remaining portion, reheats well.

CROCK-POT BLUEBERRY BREAKFAST CASSEROLE RECIPE - (4.2/5)

Steps:

• Line the crock-pot with a crock-pot liner or spray the inside of the crock-pot with cooking oil. Add in the cubed french bread. Sprinkle the blueberries on top of the bread pieces. In a bowl using a hand mixer, mix the remaining ingredients together. Pour this mixture on top of the bread and blueberries. Cook on low for 4 hours. Serve

BLUEBERRY BREAKFAST CASSEROLE

Steps:

• Bring syrup ingredients to a boil in a large saucepan over high heat. Continue boiling, stirring often until syrupy, abt 3 minutes. Remove from heat and cool Bread: combine eggs, vanilla and milk, stirring well with a whisk. Pour mixture over bread pieces in a bowl. toss well to coat. Spray larger than 1 13X9 pan with spray. Arrange bread pieces in pan. Scatter softened cream cheese cubed over bread. Pour 1 cup or so of blueberry sauce over bread. Cover and refrigerate overnight. Remove from fridge in Am and let sit 30 minutes Back at 350 for 30-40 minutes covered, or until done. Serve with additinal blueberry sauce.

BLUEBERRY SAUSAGE BREAKFAST CASSEROLE

Steps:

• 2 c. flour1 tsp. baking powder1/2 tsp. baking sodaStir together above ingredients and set aside. Cream together: 1/2 c. butter or margarine (1 stick)3/4 c. sugar1/4 c. brown sugarBeat in 2 eggs, beating 1 minute after each addition. Add 1 cup (8 ounce container) sour cream and beat well. Beat in flour mixture. Fold in 1 pound bulk sausage, cooked and drained well and 1 cup blueberries (preferably frozen or fresh). Spread evenly into ungreased 9"x13" pan and sprinkle top with 1/2 cup chopped pecans. Bake at 350 degrees for 35 to 40 minutes, or until toothpick comes out clean. Serve warm with Blueberry Sauce. --BLUEBERRY SAUCE:--1 c. sugar4 tbsp. cornstarch1 c. cold water3-4 c. BlueberriesMix together sugar, cornstarch and cold water. Add blueberries. Cook and stir over medium heat until thick and bubbly, then cook 2 minutes more. Add 1 teaspoon lemon juice. Cool slightly and serve over cake. Wonderful with orange juice and hot coffee.