Blueberry-Croissant Breakfast Casserole Recipe
This Blueberry-Croissant Breakfast Casserole is a luscious and berry-packed morning treat featuring layers of fresh blueberries, creamy lemon-infused cream cheese, and flaky croissants baked to golden perfection. Perfect for a make-ahead breakfast or brunch, this dessert-like casserole combines sweet and tangy flavors with a delightfully tender texture.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 9 hrs 30 mins
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Blueberry Cream Cheese Mixture
- 1 cup powdered sugar, plus more for garnish
- 1 (8-oz.) package softened cream cheese
- 2 tsp grated lemon zest
- 1 1/2 Tbsp fresh lemon juice (from 1 lemon), divided
- 1 tsp vanilla extract
- 1 cup fresh blueberries, divided
Egg Mixture
- 1 (8-oz.) package softened cream cheese
- 2/3 cup granulated sugar
- 2 cups half-and-half
- 4 large eggs, lightly beaten
- 1/2 tsp kosher salt
- 1 Tbsp vanilla extract
- 1/2 Tbsp fresh lemon juice (remaining from lemon), divided
Base and Toppings
- 14 mini croissants, divided
- Toasted sliced almonds
Instructions
- Prepare blueberry cream cheese mixture: In a large bowl, whisk together powdered sugar, 1 package of softened cream cheese, grated lemon zest, 1/2 tablespoon lemon juice, and 1 teaspoon vanilla extract until smooth. Stir in 1 cup of fresh blueberries, crushing them slightly with a potato masher or fork until well combined. Set aside.
- Prepare egg mixture: In a separate large bowl, whisk together granulated sugar and the remaining package of cream cheese until smooth. Gradually whisk in half-and-half, lightly beaten eggs, kosher salt, remaining 1 tablespoon lemon juice, and 1 tablespoon vanilla extract until well combined. Set aside.
- Assemble casserole base: Cut 12 mini croissants in half crosswise. Place the bottom halves, cut sides up, in a 13- x 9-inch baking dish coated with cooking spray, arranging them evenly to form a base.
- Add blueberry cream cheese layer: Dollop the prepared blueberry cream cheese mixture evenly on top of the croissant bottoms.
- Top croissants and fill gaps: Cover the blueberry layer with the croissant tops. Tear the remaining 2 croissants into bite-size pieces and tuck them around the sandwiches to fill any gaps in the baking dish.
- Pour egg mixture: Pour the prepared egg mixture evenly over the assembled croissants and blueberry layers, allowing it to soak in.
- Add blueberries and chill: Sprinkle the remaining 1 cup of fresh blueberries evenly over the top. Cover the dish and refrigerate for 8 to 12 hours to let the flavors meld and the mixture set.
- Bake the casserole: Remove the casserole from the fridge and let it stand at room temperature while the oven preheats to 325°F (163°C). Cover the dish with foil and bake for 30 minutes.
- Finish baking uncovered: Remove the foil and continue baking uncovered for about 30 minutes more, or until the casserole is golden brown and set in the middle.
- Garnish and serve: Once baked, sprinkle toasted sliced almonds on top and dust with powdered sugar before serving.
Notes
- For best results, prepare the casserole the night before to allow thorough soaking and flavor development.
- Use fresh blueberries for optimal taste and texture; frozen blueberries may add excess moisture.
- Ensure the cream cheese is softened to room temperature for easy mixing.
- To make cleanup easier, line the baking dish with parchment paper before assembling.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
