Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberries-and-Cream Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Yusra
  • Total Time: 9 hours 35 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Strawberries-and-Cream Breakfast Casserole is a rich and comforting brunch dish made with buttery croissants, creamy cheesecake-style filling, sweet strawberries, and a custardy baked center. Perfect for holidays, weekend brunches, or make-ahead breakfasts, it delivers a soft, creamy texture with a golden crisp top.

Ingredients

  • 1 cup powdered sugar, plus extra for garnish
  • 2 packages (8 ounces each) cream cheese, softened and divided
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice, divided
  • 1 1/2 tablespoons vanilla extract, divided
  • 2 cups fresh strawberries, divided
  • 2/3 cup granulated sugar
  • 4 large eggs
  • 2 cups half-and-half
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 14 miniature croissants
  • Whipped cream for garnish

Instructions

  1. In a large bowl, whisk together the powdered sugar, one package of softened cream cheese, lemon zest, 1/2 tablespoon lemon juice, and 1/2 tablespoon vanilla extract until smooth.
  2. Finely chop 1 1/2 cups of strawberries and gently fold them into the cream cheese mixture.
  3. In another large bowl, whisk together the granulated sugar, remaining cream cheese, and 1 egg until smooth.
  4. Add the half-and-half, salt, remaining eggs, remaining vanilla extract, and remaining lemon juice. Whisk until fully combined.
  5. Lightly coat a 13×9-inch baking dish with cooking spray.
  6. Slice 12 croissants in half horizontally and arrange the bottom halves in the baking dish cut-side up.
  7. Spoon the strawberry cream cheese mixture evenly over the croissant bottoms.
  8. Place the croissant tops back over the filling.
  9. Pour the egg custard mixture evenly over the croissants.
  10. Tear the remaining croissants into bite-sized pieces and tuck them into empty spaces around the casserole.
  11. Cover the dish with foil and refrigerate for at least 8 hours or overnight.
  12. Preheat the oven to 325°F (163°C).
  13. Bake the casserole covered for 40 minutes.
  14. Remove the foil and continue baking for about 20 minutes until golden brown and fully set.
  15. Let the casserole rest for 15 minutes before serving.
  16. Top with sliced strawberries, powdered sugar, and whipped cream before serving.

Notes

  • Prepare the casserole the night before for easy morning baking.
  • Fresh strawberries provide the best flavor, but thawed frozen strawberries can also work if drained well.
  • Blueberries, raspberries, or blackberries can be added for a mixed berry variation.
  • Use reduced-fat cream cheese and milk for a lighter version.
  • Add sliced almonds or chopped pecans for extra crunch.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat individual portions in the microwave or larger portions in the oven.
  • This casserole is best served warm but can also be enjoyed chilled.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 24g
  • Sodium: 420mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 145mg

Find it online: https://yusrarecipe.com/strawberries-and-cream-breakfast-casserole/