Overnight Lemon Blueberry Muffin Casserole

Win breakfast with this tasty overnight casserole. McCormick® Lemon Extract adds bright flavor to the muffin-like base swirled with a rich cream cheese and studded with sweet-tart blueberries. Top it all off with a mouthwatering brown sugar and cinnamon streusel. Prepped the night before and baked the-morning-of, it makes for an impressive start to the day.

Serves: 12
  • Streusel Topping:
  • Casserole:
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • 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, mix eggs, 1 cup of the milk, 1/4 cup of the granulated sugar and cinnamon in large bowl with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13x9-inch baking dish sprayed with no stick cooking spray.

  • Mix cream cheese, remaining 2 tablespoons each milk and sugar, and lemon extract in medium bowl 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 350ºF. Remove casserole from refrigerator. Let stand 10 to 15 minutes. Meanwhile, cut in butter into Streusel Topping mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes or golden brown. Let stand 5 minutes before serving.

Nutrition information

(Amount per serving)

  • 346Calories: 346Cholesterol: 128mg
  • Sodium: 376mgProtein: 10g
  • Total Fat: 14gSaturated Fat: 8g
  • Fiber: 2gCarbohydrate: 45g