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Overnight Lemon Blueberry Muffin Casserole
breakfast brunch

Overnight Lemon Blueberry Muffin Casserole

(5.0 Average )

Win breakfast with this tasty overnight casserole. McCormick® Pure 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.

  • 15m

    prep time

  • 30m

    Cook Time

  • 346

    Calories

  • 12

    Ingredients

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Ingredients

12

Servings

Streusel Topping:

  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup flour
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 1/4 cup (1/2 stick) cold butter, cut into chunks

Casserole:

Instructions

  • 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 butter into Streusel Topping mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition information (per Serving)

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