4
4 ratings

Overnight Lemon Blueberry Muffin Casserole

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

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.

Ingredients

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

Directions

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.