Imagine the sun streaming through your kitchen window on a quiet spring morning. You want something special for breakfast, but you also want to feel fueled. This high protein breakfast casserole is the perfect solution for your family. It feels like a fancy weekend treat without the heavy sugar crash.
This dish combines buttery croissants with a creamy protein custard and fresh berries. It is incredibly simple to whip up before your coffee is even finished. Your house will smell like a French bakery in no time. Let’s get cooking and make your morning extra delicious!
Why This Recipe Is a Winner
This recipe is a total game-changer for busy families who love a sweet start. It transforms simple day-old croissants into a luxurious protein-rich meal. You get all the comfort of a pastry with the benefits of a balanced breakfast. It is a fantastic choice for a healthy reset that still tastes like dessert.
I love that this bake keeps you full for hours. Most breakfast casseroles are heavy on carbs and light on protein. This version uses egg whites and protein powder to balance your macros beautifully. It is also a huge hit with kids who love the sweet blueberries. You can even prep it ahead for a stress-free morning.
Simple Method
Making this casserole is as easy as layering and pouring. You do not need any advanced baking skills to master this dish. Just cube your croissants and whisk your liquid protein-fortified custard together. Even if you are a beginner, you will find this process completely doable and stress-free. The oven does all the hard work for you.
Ingredients You’ll Need
These ingredients are likely already in your pantry or easy to find at the store.
- 6 large croissants, cut into 1-inch cubes
- 8 oz low-fat cream cheese, softened
- 2 scoops (60g) vanilla whey protein isolate
- 1.5 cups fresh blueberries
- 4 large whole eggs
- 1 cup liquid egg whites
- 1.5 cups unsweetened almond milk
- 1/4 cup monk fruit sweetener
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Step-by-Step
- Preheat oven to 350°F (175°C) and coat a 9×13 inch baking dish with non-stick cooking spray.
- In a small mixing bowl, beat the softened cream cheese with 1 scoop of vanilla protein powder and 2 tablespoons of monk fruit sweetener until smooth.
- Spread half of the cubed croissants in the bottom of the prepared baking dish.
- Drop small dollops of the cream cheese mixture over the croissants and scatter half of the blueberries.
- Layer the remaining croissant cubes on top.
- In a separate large bowl, whisk together the whole eggs, egg whites, almond milk, remaining protein powder, remaining monk fruit sweetener, vanilla extract, and cinnamon.
- Slowly pour the liquid custard over the croissants, ensuring all pieces are submerged or coated. Press down lightly with a spatula to aid absorption.
- Top with the remaining blueberries.
- Bake for 35 to 40 minutes, or until the custard is set and the croissants are golden brown.
- Allow the casserole to rest for 5 to 10 minutes before slicing and serving.
Best Ways to Enjoy It
Serve this bake warm while the cream cheese is still gooey. It pairs perfectly with a hot cup of coffee or herbal tea. You can add a small drizzle of sugar-free maple syrup for extra sweetness. For a leisurely weekend brunch, serve it alongside some fresh fruit or crispy bacon. It makes a beautiful centerpiece for your table.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This makes it a perfect option for weekday meal prep. To reheat, simply pop a slice in the microwave for 45 seconds. You can also use the oven at 350°F to keep the top perfectly crisp. It tastes just as good the next day!
Tips for Best Results
- Use day-old croissants as they absorb the custard much better than fresh ones.
- Don’t skip softening the cream cheese or it won’t blend smoothly with the protein.
- Press the croissant cubes down gently to ensure every piece gets soaked in custard.
- Cover with foil halfway through if the tops are browning too quickly.
- Try using seasonal berries like strawberries or raspberries for a fun spring twist.
- Let the bake rest for 10 minutes to allow the custard to fully set.
- Use a high-quality vanilla protein powder for the best overall flavor.
Ways to Switch It Up
- Swap blueberries for chocolate chips for a decadent weekend treat.
- Use gluten-free bread cubes if you have a sensitivity to wheat.
- Add a sprinkle of sliced almonds on top for a satisfying crunch.
- Stir in some lemon zest for a bright, citrusy spring flavor profile.
Common Questions
Can I use frozen blueberries instead of fresh?
Yes, you can definitely use frozen berries. Just be aware they may bleed a little purple color into the custard. Do not thaw them before adding to the dish.
Can I prepare this the night before?
Absolutely, this is a great make-ahead meal. Assemble everything, cover it tightly, and keep it in the fridge overnight. Bake it fresh in the morning for an easy start.
I hope this creamy, blueberry-filled bake brings a little extra joy to your spring mornings. It is such a simple way to nourish your family while keeping things fun. Happy baking!
— Katie Wood
Blueberry Cream Cheese Croissant Casserole (High Protein)
Ingredients
- 6 large croissants , cut into 1-inch cubes
- 8 oz low -fat cream cheese, softened
- 2 scoops (60g) vanilla whey protein isolate
- 1.5 cups fresh blueberries
- 4 large whole eggs
- 1 cup liquid egg whites
- 1.5 cups unsweetened almond milk
- 1/4 cup monk fruit sweetener
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and coat a 9x13 inch baking dish with non-stick cooking spray.
- In a small mixing bowl, beat the softened cream cheese with 1 scoop of vanilla protein powder and 2 tablespoons of monk fruit sweetener until smooth.
- Spread half of the cubed croissants in the bottom of the prepared baking dish.
- Drop small dollops of the cream cheese mixture over the croissants and scatter half of the blueberries.
- Layer the remaining croissant cubes on top.
- In a separate large bowl, whisk together the whole eggs, egg whites, almond milk, remaining protein powder, remaining monk fruit sweetener, vanilla extract, and cinnamon.
- Slowly pour the liquid custard over the croissants, ensuring all pieces are submerged or coated. Press down lightly with a spatula to aid absorption.
- Top with the remaining blueberries.
- Bake for 35 to 40 minutes, or or until the custard is set and the croissants are golden brown.
- Allow the casserole to rest for 5 to 10 minutes before slicing and serving.
