Blueberry Croissant Breakfast Casserole
Ingredients
- 4 large croissants (about 10 ounces)
- 1 cup frozen blueberries
- 6 ounces light cream cheese, room temperature
- ¾ cup Splenda® Granulated Sweetener
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Juice and zest of ½ lemon
- 1 cup unsweetened vanilla almond milk
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