This casserole can be made the night before and refrigerated overnight. This would be perfect for Christmas morning! I love make ahead recipes, especially for the holidays! Easy preparation and easy clean up are a must this time of year!
We ate this for breakfast, but it is also great as a dessert. This recipe is also easy to half and bake in a 9x9-inch pan if you don't need the whole recipe. We preferred to serve this slightly warm. If you are doing this for dessert, it might be good with a big ol' scoop of vanilla ice cream.
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Chocolate Croissant Breakfast Bake
- 1 (10 to 13-oz) package mini croissants, chopped
- 2 (8-oz) packages cream cheese, softened
- 1-1/3 cup sugar
- 4 eggs
- 2 tsp vanilla
- 2 cups milk
- 2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Place croissant pieces in prepared pan. Sprinkle with chocolate chips.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces.
Let stand 20 minutes or cover and refrigerate overnight.
Bake uncovered for 35 to 40 minutes or until set in center. Serve warm.
*Please note that this recipe used already prepared croissants from the bakery, NOT refrigerated crescent rolls.*