Sweet Croissant Breakfast Casserole

5 from 1 vote

Warm, cozy, and made for holiday mornings, this easy Croissant Breakfast Casserole is the perfect way to start your day!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast and Brunch

Cuisine: American

Servings: servings

Calories: 479kcal

Tear the croissants into pieces and place on a baking sheet. Bake in a preheated 170ºF oven for at least 10-15 minutes to dry out.
Spray a 10 x 10 inch baking dish with cooking spray and place the croissants inside. Sprinkle the berries over the top.
Beat the cream cheese, sugar, eggs, vanilla, lemon zest, and ground cinnamon with a hand mixer in a mixing bowl until creamy and smooth. Add the milk and cream and mix again until well combined.
Pour this mixture over the croissants and berries. Cover with foil and let sit for 30 minutes or up to overnight. If you are letting this sit overnight, place it in the fridge, covered.
Preheat the oven to 350°F. Bake, covered, for 30 minutes. Remove foil and bake for an additional 10-15 minutes or until the top is golden brown and the egg mixture is set. Let rest for 10 minutes before slicing and serving.
Beat the cream cheese, milk, and vanilla with a hand mixer in a mixing bowl until combined. Add the powdered sugar and mix together until you get a drizzle consistency. If it's too thick, add a bit more milk. If it's too thin, add a bit more powdered sugar. Drizzle over the casserole and dust with powdered sugar if desired.

Use day-old croissants and let them dry out before baking for the best results.
If you're baking it straight from the fridge, let the casserole sit out while the oven preheats and bake 10-15 minutes longer.
Always use softened cream cheese so the mixture will be smooth and creamy.
If you're making it ahead, cover with plastic wrap and refrigerate overnight.
Try not to over bake. Pull it when the top is golden brown and set in the center.
Double the recipe and bake in a 9 x 13 dish for larger crowds. Add 10-15 minutes to the baking time.