I saw this Blueberry Croissant Breakfast Bake pop up on my Pinterest feed the other week and I thought … well, honestly, I thought it looked like the most delicious thing I had ever seen. It actually comes from a Facebook page called Tasty and if you want a ton of drool-inducing videos, then check them out. Anyways, I felt compelled, COMPELLED to make this cake. For breakfast. Because, yeah, it has blueberries which means it is healthy on SOME level. Grin!!
Anyways, you can find the recipe HERE. The recipe is down in the first comment.
The ingredients are easy, but I changed two things:
- Increase the blueberries. I used an entire pint-sized container of blueberries, plus a few more.
- Decrease the sugar by half. Trust me. It was sweet enough with only 1/3 cup of sugar.
It was crazy-quick to make. Less than 10 minutes into the oven and that’s only because I let the cream cheese sit out to soften a bit. The verdicts are….
Youngest Daughter: It’s a thumbs up. But, I don’t really like the cream cheese. You used too much.
Husband: You’re going to make me fat, woman.
I’ve made it three times now. I can’t seem to stop. I can’t.seem.to.stop. So, verdict? It’s a keeper, but it’s also addictive, so you might not want to even try it.