Berry Croissant Breakfast Casserole

Made with fresh raspberries and blueberries, the Berry Croissant Breakfast Casserole Recipe can be used as a dessert and even makes a great breakfast on Christmas morning.

Berry Croissant Breakfast Casserole Recipe

I love croissants but sometimes I buy too many. Rather than have them go to waste, I came up with a Berry Croissant Breakfast Casserole recipe. It can be used as either a dessert (warmed with some ice cream is my favorite) or makes a great Christmas morning breakfast casserole. If I had a bed & breakfast I would definitely serve this. As well as our Almond Banana Zucchini breakfast muffins. 

What’s Needed

• Croissants
• Fresh Raspberries
• Fresh Blueberries
• Cream Cheese
• Sugar
• Eggs
• Half-n-Half
• Vanilla

Directions

1. Preheat oven to 350 degrees.

2. Lightly coat an 11x9 casserole dish with cooking spray.

3. Tear croissants into pieces and place in the pan. Add the blueberries and raspberries. Set aside.

4. In a medium size mixing bowl, add the cream cheese and sugar, beat on low speed with your electric mixer until smooth. Add the eggs and vanilla, mix until incorporated, then add the half-n-half and mix.

5. Pour your liquid over the croissant mixture and pat down with a spoon to make sure everything is coated.

6. Place in oven for 30 minutes then take out and cover with foil. Place back in the oven for 10 minutes. Covering the pan in foil is optional, but it will allow the croissants not to get too dark on top.

7. Remove from oven and serve! Enjoy for Breakfast or a Dessert (don't forget the whip cream ;))!

Continue to Content

Yield: 8

Berry Croissant Breakfast Casserole Recipe

Print

Made with fresh raspberries and blueberries, the Berry Croissant Breakfast Casserole Recipe can be used as a dessert and even makes a great breakfast on Christmas morning. 

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 7-8 Croissants
• 1 Cup Fresh Raspberries
• 1 Cup Fresh Blueberries
• 8 oz Cream Cheese
• ⅔ Cup Sugar
• 2 Eggs
• ¾ Cup Half-n-Half
• 1 teaspoon Vanilla

Instructions

1. Preheat oven to 350 degrees.
2. Lightly coat an 11x9 casserole dish with cooking spray.
3. Tear croissants into pieces and place in the pan. Add the blueberries and raspberries. Set aside.
4. In a medium size mixing bowl, add the cream cheese and sugar, beat on low speed with your electric mixer until smooth. Add the eggs and vanilla, mix until incorporated, then add the half-n-half and mix.
5. Pour your liquid over the croissant mixture and pat down with a spoon to make sure everything is coated.
6. Place in oven for 30 minutes then take out and cover with foil.
7. Place back in the oven for 10 minutes. Covering the pan in foil is optional, but it will allow the croissants not to get too dark on top.
8. Remove from oven and serve! Enjoy for Breakfast or a Dessert!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 502Total Fat 28gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 9gCholesterol 128mgSodium 434mgCarbohydrates 55gFiber 3gSugar 29gProtein 10g

Nutrition may vary depending on the products used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Don't forget to follow us on Pinterest and PIN IT FOR LATER!