Almond Croissant Kodiak Pancake Breakfast Casserole

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Indulge in an almond croissant flavor profile with this Kodiak Pancake Breakfast Casserole! Packed with 26g protein and 7g fiber per slice.

Prep Time20

Cook Time1

Cooling Time20

Total Time1 40

Course: Breakfast

Cuisine: North American

Diet: Vegetarian

Servings: servings

Calories: 400kcal

Preheat oven to 350 degrees F and line 9 x 13 baking dish with parchment paper. Set aside.
In a large bowl, add eggs, egg whites, milk, Greek yogurt, 2 tablespoons maple syrup, and almond extract. Whisk well.
Add protein powder, chia seeds, and flaxseed. Whisk until no longer lumpy.
Add Kodiak pancake mix and mix with spatula just until combined. Pour into previously prepared baking dish.
Sprinkle with berries on top.
In a small bowl, add cream cheese and remaining 2 tablespoons of maple syrup. Whisk until smooth and using a teaspoon, drop about 12 dollops on top of fruit.
Sprinkle with almonds. Bake for 60 minutes or until puffed up, golden brown on the edges, no more jiggly in the center and toothpick inserted in the middle comes out almost clean.
Remove from the oven and let cool for 20 minutes. Dust with powdered sugar and cut into 8 slices. Enjoy warm or cold.

Store: Refrigerate leftovers in an airtight container for up to 5 days.
Freeze: Freeze leftovers for up to 3 months. Thaw on a counter for 2-3 hours or in the fridge overnight. Reheat in a microwave, toaster oven or air fryer at 350 degrees F for 10 minutes.