Eggnog Breakfast Casserole
An easy breakfast casserole you can make in the morning. Use leftover eggnog in this Eggnog breakfast Casserole made with croissants.
Servings: 8
Ingredients
- 8 pre-baked breakfast croissants (sliced into 4-5 pieces)
- 1 cup eggnog
- ΒΌ teaspoon all spice
- 8 large eggs
- 1 teaspoon vanilla extract
- 2 ounces cream cheese (cubed)
- blueberries for garnishing (optional)
- syrup for garnishing (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Slice croissants and set aside.
- In a large bowl, whisk together eggs, eggnog, allspice, and vanilla. Set to the side.
- Spray a 11x7" baking pan with cooking spray. Layer in sliced croissants to cover the whole pan.
- Pour over the egg mixture over the croissants, being sure all of the bread has been moistened.
- Place in the cubed cream cheese evenly into pockets of the croissants.
- Bake for 30 minutes, covered with aluminum foil. Remove foil after 30 minutes, and cook an additional 10 minutes until bread has turned a beautiful golden color.
- Garnish with blueberries and syrup and serve.
Notes
Blueberries can be added in the final 10 minutes of cook time, if desired, for a warm melt in your mouth blueberries.