Blueberry Croissant Breakfast Casserole
A sweet and delicious breakfast casserole made with croissants and fresh berries.
Servings: 8 servings
Calories: 414kcal
Ingredients
- 10 large eggs
- 2 cups half and half
- 1 cup milk
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6-7 large croissants, cubed I used the ones from Costco,
- 1 cup fresh blueberries
Instructions
- If making immediately, preheat the oven to 350 degrees F.
- Grease a 9x13" baking dish with cooking spray.
- Add the croissants to the baking dish. They should fill the baking dish but not overflow.
- Sprinkle the blueberries on top.
- In a large bowl, whisk together the eggs, half and half, milk, sugars, vanilla, cinnamon, and salt.
- Pour the mixture evenly over the croissants and blueberries, pressing the croissants down to soak up the mixture.
- If making ahead of time, cover with plastic wrap or foil and refrigerate.
- Prior to baking remove the casserole from the refrigerator and let it sit for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake in the preheated oven for 40-50 minutes, until the egg mixture is set and the top is golden brown.
- Serve topped with powdered sugar or maple syrup.
- Enjoy!
Notes
Here are some ways you can adapt this blueberry croissant bake recipe to fit your preferences.
- Omit the blueberries.
- Add 1 cup of chopped pecans or sliced almonds for a bit of crunch.
- Add 1 tablespoon of lemon zest to the egg/milk mixture.
- Add chunks of cream cheese to the casserole.
- Use raspberries or strawberries instead.
Nutrition
Calories: 414kcal | Carbohydrates: 40g | Protein: 13g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 258mg | Sodium: 438mg | Potassium: 278mg | Fiber: 2g | Sugar: 24g | Vitamin A: 889IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 2mg