Blueberry Croissant Breakfast Casserole {vegan}

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This sweet and fluffy vegan blueberry croissant breakfast casserole is prepped in no time and so decadent, you’ll forget it’s vegan.

If there is something I enjoy about creating vegan recipes, it’s coming up with those that make you go “no way that’s vegan!”. While I do not believe that vegan cuisine is in any way inferior to non-vegan recipes, it is a bit more challenging to get those incredibly rich and buttery flavors to come through because plant-based food most often just isn’t as rich. There are exceptions of course – and this decadent breakfast casserole is one of them!

Don’t get me wrong, I’m all about those quinoa bowls, hummus wraps and such…but sometimes you want something that’s a little less greens and a little more carbs. 

Overnight Breakfast

The truly magical thing about this blueberry croissant breakfast bake, is that that you prep it the night before, let the ingredients ‘marinate’ overnight and simply pop it into the oven the next morning. During the night, the croissants soak up a lot of that lovely custard mixture and become soft and flavorful. The next morning, as you are still sleepily walking around in your pj, you’ll have the scent of croissants and vanilla wafting through your home as your breakfast bake is bubbling away in the oven. 

Croissants 

Finding vegan croissants turned out to be a challenge at first, as bakeries or the bakery section at the grocery still don’t carry any (although I think this will definitely change in the future, as more vegan products appear every day). I was shortly before making my own, when I saw the cans of croissant dough in the refrigerated section. I took a leap of faith, turned the package over and read through the ingredient list. To my surprise, it was all vegan! So, I threw a couple of cans into my cart and decided this breakfast casserole was happening, big time.

The recipes calls for day-old croissants because this ensures, that your breakfast bake won’t become too soggy. If you are also using croissants from a can, bake them a day ahead before making this recipe, so that they are a bit stale.

Silken Tofu

This ingredient may be a bit of surprise in a breakfast bake, but in fact, a true lifesaver for eggless custard-type of recipes. It creates a wonderful consistency, without being heavy. Furthermore, it’s actually quite healthy and takes on any flavor you give it…and don’t worry, you won’t get that soy aftertaste, as that completely goes away when you bake it! Pinky promise you won’t be able to detect it.

You can find silken tofu either in the refrigerated section or in the ethno-section of larger groceries stores. Don’t get it confused with regular tofu, as that is very different. Silken tofu is white and has a spreadable consistency.

Make ahead

As mentioned, this is an overnight recipe, so you’ll completely finish the casserole and all that’s left the next day, is to bake it. If you have any leftovers, you can store them in the fridge for up to 3 days. However, this breakfast bake is definitely most delicious when served fresh. 

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