Blueberry Croissant Breakfast Casserole

Blueberry Croissant Breakfast Casserole

“She looks well to the ways of her household…”

Proverbs 31:27a

(NOTE: Ingredients for shopping list are in bold lettering)

PREPARATION:
Preheat oven to 350 degrees
Butter a 9 x 13 baking dish

Place into the bottom of the baking dish
8-10 Croissants – cut each into 6 pieces (Von’s Bakery has them)

Mix together and pour on top of the Croissants
8 eggs
2 cups Half and Half
2/3 cup sugar
1/2 tsp cinnamon
2 tsp vanilla

Evenly disperse over the egg mixture
10 or more oz. Blueberries (fresh or frozen)

Dot the top of the casserole with
1/4 cup butter cut in small pieces

Tent the dish with aluminum foil
Bake in a 350 degree oven for 50 – 60 minutes

Before serving drizzle the glaze over the top
1 1/2 cups powdered sugar
juice of 1/2 lemon
zest from the lemon
1-2 Tbsp Half and Half

[20150108_141555]

Options:
*For something different try warming
1/2 cup lemon curd (Trader Joe’s)
2 Tbsp. Butter
1/4 Cup Whipping Cream – makes a yummy topping sauce
**Or tuck small pieces of cream cheese into the croissants
before pouring on the egg mixture.
***Also, for wonderful added flavor add 1/4 cup Maple Syrup
to the egg mixture before baking.  Yum!

by Janell Granath