High Protein Blueberry Cream Cheese Croissant Casserole (Print Version)

High protein blueberry cream cheese croissant casserole offers a sweet and savory breakfast bake. Easy to prepare, perfect for brunch or meal prep.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Golden Croissant Base

01 - 8 large stale croissants (about 1 lb), torn into 1-2 inch pieces

→ Protein-Rich Custard Infusion

02 - 4 large eggs
03 - 1/2 cup egg whites
04 - 1 1/2 cups whole milk
05 - 1/2 cup plain Greek yogurt (2% or full-fat)
06 - 1/2 cup granulated sugar
07 - 1/4 cup vanilla whey protein powder
08 - 1 tsp vanilla extract
09 - 1/2 tsp ground cinnamon
10 - Pinch of salt

→ Velvety Cream Cheese Swirl

11 - 8 oz cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1 tsp lemon zest

→ Bursting Blueberry Jewels & Garnish

14 - 2 cups fresh or frozen blueberries
15 - 2 tbsp powdered sugar, for dusting

# Instructions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish. Tear 8 large stale croissants (about 1 lb) into 1-2 inch pieces and spread them evenly in the prepared dish. Stale croissants absorb the custard better for this High Protein Blueberry Cream Cheese Croissant Casserole.
02 - In a large bowl, whisk together 4 large eggs, 1/2 cup egg whites, 1 1/2 cups whole milk, 1/2 cup plain Greek yogurt, 1/2 cup granulated sugar, 1/4 cup vanilla whey protein powder, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt until well combined and smooth.
03 - In a separate medium bowl, beat 8 oz cream cheese (softened) with 1/4 cup powdered sugar and 1 tsp lemon zest until light and fluffy. This creamy mixture will create delightful pockets of flavor in your High Protein Blueberry Cream Cheese Croissant Casserole.
04 - Sprinkle 2 cups fresh or frozen blueberries over the torn croissants. Pour the egg custard mixture evenly over the croissants and blueberries, ensuring all pieces are moistened. Dollop the cream cheese mixture over the top.
05 - Bake for 35 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out mostly clean. If browning too quickly, loosely tent with foil. This ensures a perfectly cooked High Protein Blueberry Cream Cheese Croissant Casserole.
06 - Let the casserole cool for 10-15 minutes before serving. Dust with 2 tbsp powdered sugar, if desired. Serve warm for a delightful breakfast or brunch.

# Notes:

01 - For best results, use croissants that are at least a day old. Fresh croissants can become too soggy. If yours are fresh, tear them and let them air dry for a few hours or lightly toast them in the oven for 5-10 minutes.
02 - Assemble the casserole the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 20-30 minutes before baking as directed.
03 - Feel free to add an extra scoop of vanilla whey protein powder to the custard for an even higher protein content, adjusting milk slightly if needed for consistency.
04 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - Large mixing bowls
03 - Whisk
04 - Measuring cups and spoons
05 - Spatula
06 - Zester

# Nutrition Facts (Per Serving):

Calories: 541 kcal
Total Fat: 30 g
Total Carbohydrate: 54 g
Protein: 18 g

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