Croissant Breakfast Casserole

5 from 1 vote

Croissant Breakfast Casserole - flaky toasted croissants balanced with a protein packed cinnamon egg custard, dried fruits, and maple syrup.

Prep Time10

Cook Time36

Total Time46

Course: Breakfast

Cuisine: American

Keyword: casserole, protein

Servings:

Calories: 343kcal

Author: Chuckie Hessong

Ingredients

3 large croissants cut into quarters
9 large eggs beaten
½ cup heavy whipping cream
1 cup cottage cheese
1 cup dried fruits cranberries, raisins, cherries, oranges, apricots
⅓ cup brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon kosher salt
1 teaspoon vanilla extract
¼ teaspoon almond extract

Instructions

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.

Notes

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

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.

Nutrition