Blueberry Croissant Breakfast Casserole

Name: Blueberry Croissant Breakfast Casserole
Prep time: 10 min
Total time: 1 min
Ingredients: 4 large croissants (about 10 ounces); 1 cup frozen blueberries; 6 ounces light cream cheese, room temperature; ¾ cup Splenda® Granulated Sweetener; 2 large eggs; 1 teaspoon pure vanilla extract; Juice and zest of ½ lemon; 1 cup unsweetened vanilla almond milk

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Prep Time: 10 minutes

Total: 1 hours, 25 minutes

Servings: 9

Author : Splenda

blueberry croissant breakfast

Ingredients

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4 large croissants (about 10 ounces)1 cup frozen blueberries6 ounces light cream cheese, room temperature¾ cup Splenda® Granulated Sweetener2 large eggs1 teaspoon pure vanilla extractJuice and zest of ½ lemon1 cup unsweetened vanilla almond milk

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Instructions

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Step 1

Preheat oven to 350°F

Step 2

Spray a 8×8 baking dish with nonstick cooking spray. Slice or tear croissants into large chunks and arrange them evenly into the baking dish. Sprinkle blueberries on top, letting some fall through the cracks of where the croissants are positioned.

Step 3

In a medium bowl, beat cream cheese until smooth with no chunks. Add Splenda Sweetener and beat again. Beat in eggs, vanilla, lemon juice, and lemon zest. Slowly pour in almond milk, beating until smooth.

Step 4

Pour mixture over croissants and blueberries. Set aside for 30 minutes to allow croissants to soak up liquid. Cover with foil and bake for 30 minutes. Then remove foil and bake another 15 minutes until the breakfast casserole is set in the middle (meaning it doesn’t jiggle when touched).

Step 5

Remove, let cool, slice, and serve!