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Strawberry Croissant Breakfast Casserole with Cream Cheese

Croissant breakfast casserole topped with fresh berries and enriched with cream cheese feels special, but it’s simple to assemble and enjoy. This 8×8 size is great for a small birthday brunch or breakfast at home.

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A baked 8x8 pan of croissant breakfast casserole on a table

Don’t you just love a good buttery croissant? I’ll take one as big as my head, toasted with more butter and jam.

That little bite of crisp edge and the chewy center is miraculous if you ask me! Lately I’ve been learning to make them from scratch in sourdough but don’t let that stop you from using whatever type you enjoy in this breakfast casserole.

How to make this croissant breakfast casserole healthier

  • Use sourdough croissants. If you are new to sourdough, take my class first. Then try this croissant recipe. Sourdough is more nutritious and digestible than white bread.
  • Use cultured cream cheese. Cultures mean the cream cheese has probiotics in it that help build a healthy digestion. I like Nancy’s cultured cream cheese.
  • Cut the white sugar out. I wrote this recipe ages ago when I didn’t know what I know now. I’d use honey instead (raw is best). Use half the amount called for in sugar. I’ll leave notes in the recipe card.
  • Use whole milk or even cream. Remember fat slows the absorption of carbs, so the more good fat you can pack in, the less of a blood sugar spike you’ll get. Try to get non-homogenized, low heat pasteurized milk if you can (never ultra-pasteurized) it’s way hard on the digestive system and all the good bacteria are dead. I buy JD Country Milk. A Google search will find something in your area though.
  • If you make this in winter, use frozen organic berries–I hate frozen strawberries so I’d recommend using blueberries or raspberries here instead.

Put your croissant casserole together step-by-step

Can I freeze, make ahead, or reheat this casserole?

I think with a different berry you could. With strawberries they are pretty slimy when reheated and I didn’t love that texture. Once it’s baked, it is really its best while warm.

You could make it the night before and let it soak before baking–again those strawberries may get soggy, but blueberries would be fine.

A slice of strawberry croissant breakfast casserole on a plate
corner of a baking dish overlooking strawberries on top of casserole

Strawberry Croissant Breakfast Casserole

A sweet fruity breakfast bake or dessert treat to impress both family and guests!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Rachel Ballard


  • 5 cups croissants 3-4 large ones
  • 1 pint fresh strawberries sliced thinly
  • 8 ounces cream cheese softened
  • 2/3 cup granulated sugar honey, maple syrup or coconut sugar would substitute (see note below)
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees.
  • Cut the croissants into 1-inch pieces and layer them all on the bottom of a greased 8x8 baking dish.
  • Sprinkle over the sliced strawberries. Set aside.
  • In a medium bowl beat the cream cheese, sugar and vanilla.
  • Add the eggs and beat well.
  • Add the milk in two additions, mixing thoroughly between each.
  • Pour the mixture over the berries and croissants.
  • Bake 20-25 minutes until bubbly and set.
  • Serve warm. Powdered sugar and syrup are optional.


Honey: use 1/3 cup
Maple syrup: use 1/3 cup
Coconut Sugar: use 2/3 cup 
Recipe inspired by:https://www.the-girl-who-ate-everything.com/blueberry-croissant-puff


Calories: 1089kcalCarbohydrates: 122gProtein: 22gFat: 57gSaturated Fat: 32gTrans Fat: 1gCholesterol: 232mgSodium: 1081mgPotassium: 481mgFiber: 7gSugar: 52gVitamin A: 2129IUVitamin C: 47mgCalcium: 177mgIron: 5mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Breakfast
Cuisine American

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  1. Followed directions perfectly. Baked for 25 minutes. Not even half way cook. I’m currently cooking for another 30 minutes. We’ll see! Hope it’s not soggy. It almost seems like a cup of milk was way too much liquid?

    1. Hey Debra–no worries–I’m sure it will be just fine. I use a thermometer in my oven (separate from the one built in) to make sure that temperatures are exact for recipes, but most home cooks don’t have that option and oven temperatures vary by as much as 50 degrees hotter or cooler depending on the manufacturer. That’s why I always say watch the food and not the fire and you’ll be fine. It sounds like you’re doing just that and I’m sure it will be delicious when it’s done. –Rachel

    1. I’m so glad you liked it Sharon! It’s been ages since I’ve had this myself. I need to make it for my family soon. So glad you enjoyed it. 🙂 –Rachel

    1. It won’t matter too much Debbie, but once your cream cheese is blended, it is fine to add them then.Sorry about that–I have edited the recipe! 🙂

    1. Thank you Maggie. It’s just the contrast of color between the red and the white. I think that’s becoming my photography “style” to choose backgrounds that add a lot of contrast. Makes the food pop. 🙂 How are things at the Omnivore’s Kitchen?

    1. Well you can thank The Girl Who Ate Everything for the idea Kathi.I swapped out the fruit, but it is really really good. In fact, this was all I had for dinner the night I made it. 🙂 Bad me!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.