Croissant Breakfast Casserole
Croissant Breakfast Casserole - flaky toasted croissants balanced with a protein packed cinnamon egg custard, dried fruits, and maple syrup.
Croissant Breakfast Casserole with Dried Fruits
To me, this Croissant Breakfast Casserole with Dried Fruits is a perfectly balanced breakfast - big protein, little bit sweet, and delicious. Because I don't have patience for a breakfast casserole that turns into a soggy pan of regret.
So the croissants go in first. Split open, baked until crisp, and ready to hold their own once the custard gets poured over.
That protein packed custard - eggs, cinnamon, dried fruit, and a scoop of cottage cheese, is then poured over the top and soaks into all the nooks and crannies.
Add a drizzle of maple syrup, a side of Boiled Bacon, and you're all set.
I stole the cottage cheese protein inspo from my Amish Breakfast Casserole. This Croissant Breakfast Casserole is the slightly sweet version, but it doesn't leave me feeling like going back to bed. Put some Boiled Bacon at its side, and your day is guaranteed to be off to a solid, delicious start.
Why This Croissant Breakfast Casserole Works and Why You Will ❤️ It
🥐 Crisping the croissants first keeps the casserole from turning soggy
🥚 A high-egg custard gives it structure and real staying power
💪🏼 Cottage cheese blends in for extra protein without changing the flavor
🍒 Dried fruit adds sweetness without making it feel like dessert (plus you get a fruit serving in to start the day!)
🍁 A drizzle of maple syrup ties everything together without making it too sweet
Ingredients Notes
- Croissants - day old ones work beautifully.
- Eggs - large, farm-raised eggs are my favorites.
- Dried fruits - I pour in the ends of all of the bags hanging around in the pantry including any mix of: dried cranberries, cherries, oranges, apricots, raisins, etc.
- Cottage cheese - increases the protein and the moisture. I don't blend mine but if the texture is off putting to you, make the egg mixture in the blender.
- Heavy whipping cream - or any milk product you have. I like the richness the cream brings, but any milk will due.
- Brown sugar - brings a touch of sweetness and warmth to the custard filling. Use white sugar if that's what you have.
- Flavorings - cinnamon, nutmeg, salt, vanilla & almond extract brings a well rounded warmth to the casserole.
See recipe card for quantities.
How to Make Croissant Breakfast Casserole
Toast the Croissants - cut the croissants in half lengthwise and crosswise and toast until crunchy and golden brown.
Whip the Eggs - beat the eggs until fluffy.
Mix the Custard - mix in the remaining ingredients.
Pour - pour the custard over the croissants and press down.
Hint: If you prefer a smooth custard, mix the eggs, cottage cheese, spices, and heavy whipping cream together in a blender until smooth. Then stir in remaining ingredients and proceed.
Make-Ahead Croissant Breakfast Casserole
To have this casserole ready for you and your guests in the morning, simply:
- Toast the croissants and leave them on the counter the night before. Mix and refrigerate your custard.
- Let sit while oven preheats before baking
- Great for holidays, brunch, or overnight guests
Variations
- Add chopped nuts for crunch - I like pecans or English walnuts
- Swap dried fruit for fresh berries
- Use flavored croissants for a sweeter twist
- Add a touch of orange zest for brightness
What to Serve with Croissant Breakfast Casserole
- Boiled bacon - trust me here
- Fresh fruit
- Yogurt
- Hot or Iced Lattes with White Chocolate Coffee Syrup
Other Breakfast Recipes to Try
Looking for other breakfast recipes? Try these:
Cooking for One or Two
This recipe can easily be adapted for cooking for one or two. Simply use 4 eggs and half each of the remaining ingredients. Bake in an 8x8 or 9x9 casserole dish. Check after 18 minutes for doneness.
Breakfast Casserole for Meal Prepping
I like to make this casserole then eat it for breakfast for several days. To do that, store in an air tight container for 3 to 5 days.
For longer storage, cut into serving sized pieces, put wax paper between layers (to keep them from freezing together) and place in a freezer ziplock bag to freeze.
Take out the number of desired servings and reheat in the microwave in 30 second intervals or heat in the Air Fryer for 3-5 minutes.
Top Tip
Bake just until the eggs are set. Use a toothpick to test for doneness. Insert the toothpick into the center of the casserole. If it comes out dry, it's done. If not, bake for a few minutes longer.
FAQ
Sure! Frozen or fresh blueberries, sliced strawberries, or sliced bananas are delicious.
Yes. You can assemble the casserole the night before, cover, and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed. The croissants will still hold their texture because they're crisped first. You can also store the custard separate and pour over just before baking.
Ricotta is the closest substitute and will give a similar creamy texture. Plain or vanilla yogurt can also work.
Other Recipes to Try:
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Croissant Breakfast Casserole
Ingredients
Method
- Preheat the oven to 425 degrees F. Spray a 9x13 pan with baking spray.
- Slice the croissants into four pieces - in half lengthwise and crosswise.3 large croissants
- Place croissants cut side up into the prepared 9x13 pan. Bake for 13 to 15 minutes or until golden and crispy.
- Reduce the oven temperature to 350 degrees.
- In a large mixing bowl, beat the eggs and heavy whipping cream until fluffy.9 large eggs, ½ cup heavy whipping cream
- Stir in remaining ingredients.1 cup cottage cheese, 1 cup dried fruits, ⅓ cup brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ¼ teaspoon kosher salt, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Pour over the toasted croissants and press down to submerge the croissants. Bake for 23 to 26 minutes or until the eggs are set.
I try to start my day off with plenty of protein, but I love a little sweet treat. This casserole is perfectly balanced with protein and sweetness.