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Over the top image of strawberry croissant breakfast casserole in a white baking dish

Strawberry Croissant Breakfast Casserole

  • Author: Rosalynn Daniels
  • Total Time: 45 minutes
  • Yield: 12 1x



Egg Mixture

6 Eggs

2tbs Honey

1tsp Vanilla Extract


8oz Cream Cheese

1tsp Vanilla Extract

1/4 Sugar

1c Heavy Whipping Cream

1tsp Vanilla Extract

24 Mini Croissants

1lb Strawberries (quartered)

1tsp Cinnamon


Pre-heat your oven to 375 degrees.

Prep ingredients. Start by slicing your strawberries into quarter slices.

Slice open the tops of your croissants lengthwise. Make sure you do not slice the croissants in half. Your goal is to create a pocket instead.

Mix your cream cheese, sugar, and vanilla. Sit to the side.

Whisk together your eggs, heavy cream, vanilla, and cinnamon. Sit to the side and use for your last step. Also keep in mind that you can totally use liquid egg in lieu of whole eggs to make the process even faster.

Create your assembly line in the following order: Croissants, cream cheese mixture, and strawberries. At the end of the line, sit your Staub 8in Rectangle Oven Dish to the side.

Assemble your croissants by adding cream cheese to each croissant, then stuff each one with strawberries, and place as many as you can into your oven dish.

Pour egg mixture over croissants and cover with aluminum foil.

Bake for 20 minutes covered, then 10 minutes uncovered.

Drizzle with maple syrup or a dollop of whipped cream.


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Cuisine: Breakfast or Brunch