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Blueberry Croissant Breakfast Casserole

Blueberry Croissant Breakfast Casserole

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Makes 9 servings Calories 200 Prep Time 10 minutes Total Time 1 hour, 25 minutes Made with Splenda® Original Sweetener

Instructions

  1. Preheat oven to 350°F
  2. Spray a 8×8 baking dish with nonstick cooking spray. Slice or tear croissants into large chunks and arrange them evenly into the baking dish. Sprinkle blueberries on top, letting some fall through the cracks of where the croissants are positioned.
  3. In a medium bowl, beat cream cheese until smooth with no chunks. Add Splenda Sweetener and beat again. Beat in eggs, vanilla, lemon juice, and lemon zest. Slowly pour in almond milk, beating until smooth.
  4. Pour mixture over croissants and blueberries. Set aside for 30 minutes to allow croissants to soak up liquid. Cover with foil and bake for 30 minutes. Then remove foil and bake another 15 minutes until the breakfast casserole is set in the middle (meaning it doesn’t jiggle when touched).
  5. Remove, let cool, slice, and serve!

Note

  • Blueberry Croissant Breakfast Casserole may be made the night before cooking. Just cover and place in the refrigerator to let croissants soak overnight.
  • If blueberries are not available, raspberries would be a delicious swap!

Nutrition Info Per Serving

Serving Size: 1 slice (1/9 breakfast casserole)

Calories 200
Total Fat 11g
Saturated Fat 6g
Cholesterol 70mg
Sodium 240mg
Total Carbs 20g
Dietary Fiber 1g
Sugars 6g
Added Sugars 0g
Protein 6g