Crock Pot Blueberry Breakfast Casserole

Waking up to breakfast that is hot and done is always nice. I like to sleep in on my days off work but the boys still like to have a nice, hot breakfast. This works for all of us! I put the stuff in the crock pot before I go to bed, turn it on low, and breakfast is done when we wake up! And if I still don't want to get up, the boys can serve themselves! This is kind of French Toast, kind of not. Whatever, It tastes good and they like it. And there is syrup if you feel really adventurous and want to make the syrup as well. Or buy it at the store. You can actually use any berry for this. I used blueberries for this one, but sliced strawberries or raspberries work just as well.

 

Crock Pot Blueberry Breakfast Casserole

1 loaf Italian or French bread

1 c. blueberries

8 oz. cream cheese

12 eggs

2 c. milk

Spray your crock pot with non-cook spray. Cut about 3/4 of your loaf of bread into cubes. I cut it into thick slices and cubed those. Put 1/2 the bread cubes in the crock pot.Sprinkle the blueberries over the bread. Cut the cream cheese into cubes and sprinkle those over the bread. Cover with the remaining 1/2 of the bread cubes. In a medium bowl, whisk the milk and eggs together. Pour that evenly over the bread cubes. You can top that with a little maple syrup, cinnamon, etc, if desired. Turn crock pot on to low and allow to cook overnight.

If you want to make your own syrup for this:

1 c. sugar

1 c. water

2 Tbsp. corn starch

1 c. blueberries

In a medium sized saucepan over medium-high heat, cook the water, sugar, and cornstarch until it is thickened. Add the blueberries and simmer about 10 minutes. Serve over the breakfast casserole.