This Pumpkin Croissant Breakfast Casserole is packed with pumpkin flavor and so easy to make! I love breakfast recipes like this because you can prep it all the night before and then bake it in the morning. My family LOVES cream cheese croissant bakes and this one is no exception.
How to Make Pumpkin Croissant Breakfast Casserole
The ingredients are all pretty common for this fall breakfast idea, except for perhaps the pumpkin-flavored cream cheese. If you aren’t able to find that exact pumpkin cream cheese, you could always make your own with pumpkin spice flavoring and regular cream cheese.
Ingredients for Pumpkin Croissant Breakfast Bake
- Croissants – Cut them into 1 inch squares.
- Pumpkin Spice Cream Cheese – Soften to room temperature for easy mixing.
- Cream cheese
- Eggs
- Vanilla
- Pumpkin Spice Coffee Creamer
- Milk – You can use 2% or whole milk, but I would not use skim for this recipe.
- Pumpkin puree
- Pumpkin spice seasoning
- Chopped pecans – These are optional for the topping.
- Powdered sugar – This is also optional.
Instructions for Pumpkin Croissant Breakfast Casserole
Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Add the cut-up croissant pieces to baking dish.
Beat both cream cheeses for 30 seconds with electric mixer on medium. Gradually add in eggs, vanilla, milk, pumpkin puree, pumpkin spice seasoning, and coffee creamer. Continue to mix until well blended.
Pour mixture over croissants. Let rest for at least 30 minutes or refrigerate over night. Sprinkle pecans over breakfast bake (if you decide to include them) before placing in the oven.
Bake for 35-40 minutes or until golden brown and set in center. Serve warm with powdered sugar sprinkled on top, if desired.
More Delicious Pumpkin Recipes for Fall
- Pumpkin Cake – This recipe is only 5 ingredients!
- Pumpkin Chocolate Chip Cookies – I love this recipe because these cookies don’t spread.
- A HUGE List of Savory Pumpkin Recipes – Desserts are great, but I love adding pumpkin to regular entrée recipes, too!
Pumpkin Croissant Breakfast Casserole
With cream cheese, real pumpkin, and spices, this Pumpkin Croissant Breakfast Casserole is the perfect flavorful breakfast for Fall!
Ingredients
- 8 large croissants, cut into 1 inch squares
- 1 (7.5 ounce) package Pumpkin Spice Cream Cheese, softened
- 1 8 oz. block cream cheese
- 4 eggs
- 2 teaspoon vanilla
- 1/2 cup Pumpkin Spice Coffee Creamer
- 1/2 cup milk (2% or whole)
- 1 cup pumpkin puree
- 2 teaspoons pumpkin spice seasoning
- 1/2 cup coarsely chopped pecans for topping (optional)
- 1 tbsp powdered sugar for topping (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Add croissant pieces to baking dish. - Beat both cream cheeses for 30 seconds with electric mixer on medium. Gradually add in eggs, vanilla, milk, pumpkin puree, pumpkin spice seasoning, and coffee creamer. Continue to mix until well blended.
- Pour mixture over croissants. Let rest for at least 20 minutes or refrigerate over night. Sprinkle pecans over breakfast bake before placing in the oven.
- Bake for 35-40 minutes or until golden brown and set in center. Let sit for 10 minutes to cool slightly before serving. Serve warm with powdered sugar sprinkled on top.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 352Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 113mgSodium: 340mgCarbohydrates: 29gFiber: 2gSugar: 12gProtein: 8g
