Hint: Search for a Category like "Drinks" or product, like "Stevia"

Blueberry Croissant Breakfast Casserole

Name: Blueberry Croissant Breakfast Casserole
Prep time: 10 min
Total time: 1 h 25 min
Cuisine: Breakfast
Ingredients: 4 large croissants (about 10 ounces); 1 cup frozen blueberries; 6 ounces light cream cheese, room temperature; ¾ cup Splenda® Granulated Sweetener; 2 large eggs; 1 teaspoon pure vanilla extract; Juice and zest of ½ lemon; 1 cup unsweetened vanilla almond milk

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

Ingredients

4 large croissants (about 10 ounces)

1 cup frozen blueberries

6 ounces light cream cheese, room temperature

¾ cup Splenda® Granulated Sweetener

2 large eggs

1 teaspoon pure vanilla extract

Juice and zest of ½ lemon

1 cup unsweetened vanilla almond milk

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

Instructions

Preheat oven to 350°F
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.
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.
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).
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!