4 ratings

Overnight Lemon Blueberry Muffin Casserole

This sweet breakfast casserole is the perfect quick meal on Easter morning

Photo courtesy of McCormick

The classic lemon blueberry muffin gets a moist, perfectly blended makeover with this casserole. Allowing the ingredients to blend overnight makes this breakfast dish insanely flavorful and fruity.

This recipe is courtesy of McCormick.


For the streusel topping:

  • 1/2 Cup firmly packed light brown sugar
  • 1/2 Cup flour
  • 2 Teaspoons ground cinnamon, preferably McCormick
  • 1/4 Cup cold butter, cut into chunks

For the casserole:

  • 6 eggs
  • 1 Cup plus 2 tablespoons milk, divided
  • 1/4 Cup plus 2 tablespoons granulated sugar, divided
  • 1 Teaspoon cinnamon, preferably McCormick
  • 1 loaf French bread, cut into 1-inch cubes (about 8 cups)
  • 1 package (8 ounces) cream cheese, softened
  • 1 Tablespoon pure lemon extract, preferably McCormick
  • 2 Cups blueberries, divided
  • Streusel topping


For the streusel topping:

Mix brown sugar, flour and cinnamon in medium bowl. Cover.

Set aside until ready to assemble in the morning.

For the casserole:

In a large bowl, mix eggs, 1 cup of the milk, 1/4 cup of the granulated sugar and cinnamon with wire whisk until well blended.

Add bread cubes; toss gently to coat.

Pour evenly into 13-by-9-inch baking dish, sprayed with no stick cooking spray.

In medium bowl, mix cream cheese, remaining 2 tablespoons each milk and sugar, and lemon extract until well blended.

Gently stir in 1 cup of the blueberries.

Spread evenly on top of bread cubes. Top with remaining 1 cup blueberries.

Cover. Refrigerate overnight.

Preheat oven to 350 degrees F.

Cut butter into streusel topping mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs.

Sprinkle over casserole.

Remove casserole from refrigerator. Let stand 10–15 minutes.

Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.