Berry Croissant Breakfast Casserole
25 Days of Christmas – Day 22
This Berry Croissant Breakfast Casserole will be a hit at your next family gathering. It can be made in advance, who doesn’t love to simplify mornings?!
I am not a fan of cooking in the mornings, that’s why I love make ahead breakfast casseroles. Prepare it the day before, pop it in the fridge, then the oven. It is a HUGE lifesaver for me!
Berries and croissants are the main ingredients in this casserole, they make the perfect pairing for a light and satisfying breakfast! This would pair great with this Farmer’s Casserole for a sweet and salty brunch.
To kick off the Christmas spirit, I will be sharing with you homemade gift ideas or a favorite Christmas recipe! These posts will run everyday for 25 days. Make sure to check back everyday for those posts, or better yet-sign up for my emails so you don’t miss anything! For yesterday’s post, read here: Rosemary Salt.
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STEPS:
Grease a baking dish, fill it with 2 chopped croissants, layer with strawberries and blueberries berries. Add the remaining croissants and berries. I do this so the berries are in the middle, and not just on top. Set aside.
Add the cream cheese to a mixing bowl and beat with mixer until smooth. Add the milk, sugar, eggs, and vanilla. Mix again until combined.
Pour the cream cheese mixture over croissants and berries. Cover tightly and refrigerate overnight.
The next morning, cover the dish with aluminum foil, and bake at 350 F degrees for 30 minutes. Remove the foil and bake uncovered for 15 minutes, until golden.
Let it cool for about 5-10 minutes, and top it off with sifted powered sugar.
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As usual, if you guys have any questions or comments please feel free to email me or comment in the box below and I will get back to you as soon as possible! Happy Cooking!
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