Berry Croissant Breakfast Casserole
A layered casserole with croissants, fresh fruit, and cream cheese custard.
Servings: 12 people
Equipment
- 9 x 13 pan
Ingredients
- 5 Eggs
- 1 ½ cup Unsweetened plain almond milk or fat-free milk
- 6 oz Reduced-fat cream cheese softened
- ½ cup Monk fruit sweetener or other 1:1 zero-calorie sugar replacement
- 1 tsp Vanilla extract
For the other layers:
- 4 Large croissants
- 1 lb Strawberries chopped
- 12 oz Raspberries
- 6 oz Blueberries
Instructions
- Preheat oven to 350F. Break up the large baked croissants and scatter them in a greased 9 x 13 baking dish.
- Scatter the blueberries and raspberries over the croissants, as well as half the strawberries.
- Make the cream cheese custard by first whipping the softened cream cheese until light and fluffy with no lumps. Add the eggs one by one, scraping the sides of the bowl in between each addition. Mix until incorporated.
- Add the remaining custard ingredients and mix to combine. Pour over the croissants and fruit. Add the remaining strawberries on top.
- Bake the casserole for 45-55 minutes or until the custard is set but still slightly jiggly (rather than rippling like liquid if you give it a shake). It will also puff up a bit, and the edges of the fruit will start to look syrupy.
Notes
5 WW points per serving when using zero-calorie sweetener.
7 WW points per serving when using granulated sugar.
Nutrition
Serving: 168g | Calories: 171kcal | Carbohydrates: 20g | Protein: 6.2g | Fat: 8.3g | Saturated Fat: 3.7g | Cholesterol: 77mg | Sodium: 214mg | Potassium: 183mg | Fiber: 3.3g | Sugar: 7.1g | Calcium: 108mg | Iron: 0.8mg