Blueberry Croissant Breakfast Casserole – buttery croissants, cream cheese, sugar, eggs, milk, and blueberries. You can assemble the casserole and refrigerate overnight. This is incredibly delicious! Can eat for breakfast or dessert. Perfect for potlucks, baby showers, overnight guests, and holiday mornings!
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Pin This RecipeEasy Overnight Breakfast Casserole
Blueberries are my favorite and this Blueberry Croissant Breakfast Casserole is one of my favorite ways to eat them! Buttery croissants and blueberries baked in a cheesecake custard. O-M-YUM! I can not begin to describe how delicious this is! All of my favorites in one dish. You must add this to your breakfast or brunch menu ASAP!
How to Make Blueberry Croissant Breakfast Bake
This breakfast casserole is very easy to make. Start with chopping some croissants. Place them in a baking dish. Top the croissants with fresh blueberries. Next, mix together cream cheese, sugar, eggs, milk, and vanilla. Pour the mixture over the blueberries. At this point, you can bake the casserole or pop in the refrigerator and bake it the next morning.
Please make sure to use croissants from the bakery. Do NOT use crescent rolls from the refrigerated section. Crescent rolls are NOT the same as croissants. The croissants will be already baked.
What to Serve with Blueberry Breakfast Casserole
This casserole is great for breakfast, potlucks, baby showers, and dessert. We’ve been known to warm up the leftovers and top it with some vanilla ice cream. SOOOO good!!! For breakfast, we like to serve this casserole with some grits, bacon, or sausage. Here are a few of our favorite recipes from the blog that go great with this make-ahead casserole:
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Blueberry Croissant Breakfast Casserole
Equipment:
Ingredients:
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Place croissant pieces in prepared pan. Sprinkle with blueberries.
- Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces.
- Let stand 20 minutes or cover and refrigerate overnight.
- Bake uncovered for 35 to 40 minutes or until set in center. Serve warm.
Notes:
Steph
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Can cherries be used? Canned or frozen if off season?
I think that would be fine.
Can I use almond milk instead of milk?
I only cook with real milk, so I can not say.
Can you use a bundt pan
I don’t know. I’ve only made it as written.
I would not. This is very similar to bread pudding.
What is the earliest you
Can prepare? How long can it just be refrigerated?
I wonder if I can freeze this before baking? Thanks! Looks delicious
yes
Can i use frozen blueberries instead of fresh?
I have made this several times but I always use just left over crescent rolls and it works perfectly! My family loves it with strawberries.
I’ve made this 3x now. Delicious. I’ve tweaked the receipt using gluten free white bread cubes and Monkfriut Sweetner, making it gluten-free and sugar free. Thought it was just as good. Had rave reviews with gluten-free and sugar free receipt. Either way, delicious!! Thank you.
Is there a calorie count for this?
Carol – Here is a website that has a good nutritional calculator: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I plan to make this on our family vacation (6 adults, 1 child—my kids are all grownups!). My husband prefers peaches over blueberries, so I am thinking of either swapping this recipe with some fresh peaches (or perhaps both peaches and blueberries). If I do this as the overnight method, will fresh peaches be too juicy? Is it best to put this together and make it the day of? Thanks!
Delicious and easy. I used blackberries and strawberries.
Looks delish and I would like to make it this week. Is that a package of 4 croissants usually ?
I love how you can adjust the servings of a recipe!