Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake – buttery croissants, cream cheese, sugar, eggs, milk and chocolate. Can assemble and refrigerate overnight. This is incredibly delicious! Can eat for breakfast or dessert. Perfect for Christmas morning!!

Chocolate Croissant Breakfast Bake - buttery croissants, cream cheese, sugar, eggs, milk and chocolate. Can assemble and refrigerate overnight. This is incredibly delicious! Can eat for breakfast or dessert. Perfect for Christmas morning!!

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I can not begin to put into words how delicious this Chocolate Croissant Breakfast Bake tasted. It was hands down one of the best sweet breakfast bakes I’ve ever eaten. Buttery croissants, cream cheese, sugar, and chocolate – how could it not be amazing?!?!?! You must try this ASAP! I promise you will love it.

Ham & Cheese Croissant Casserole - love this overnight breakfast casserole! Ham, croissants, swiss cheese, eggs, half-and-half, dry mustard, honey, salt and pepper. Assemble the night before and bake in the morning. Great way to use up any leftover holiday ham!! #casserole #breakfast #croissant #makeaheadcasserole

Now, let’s talk about croissants. The picture above is a croissant. You find them in the bakery at the grocery store or your local bakery. This recipe does NOT use refrigerated crescent rolls. Croissants and crescent rolls are NOT the same thing. Please make a note to use croissants that you buy at the store.

Chocolate Croissant Breakfast Bake - buttery croissants, cream cheese, sugar, eggs, milk and chocolate. Can assemble and refrigerate overnight. This is incredibly delicious! Can eat for breakfast or dessert. Perfect for Christmas morning!!

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 9×9-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.

Chocolate Croissant Breakfast Bake

Yield: 8 people
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Chocolate Croissant Breakfast Bake – buttery croissants, cream cheese, sugar, eggs, milk and chocolate. Can assemble and refrigerate overnight. This is incredibly delicious! Can eat for breakfast or dessert. Perfect for Christmas morning!!

Ingredients:

  • 1 (10 to 13-oz) package mini croissants, chopped
  • 2 (8-oz) packages cream cheese, room temperature
  • 1⅓ cup sugar
  • 4 large eggs
  • 2 tsp vanilla
  • 2 cups milk
  • 2 cups semi-sweet chocolate chips

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  • Place croissant pieces in prepared pan. Sprinkle with chocolate chips.
  • Beat cream cheese in a medium bowl with an electric mixer until smooth. Add sugar, eggs, and vanilla and mix 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.

Notes:

Please note that this recipe used already prepared croissants from the bakery, NOT refrigerated crescent rolls.
To quickly soften the cream cheese, microwave it for 20 or 30 seconds.

Steph

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slice of chocolate chip croissant breakfast casserole on a plate
slice of chocolate chip croissant breakfast casserole on a plate

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Comments

  1. Ohmygoodness this looks DELICIOUS as do all of your recipes, Ms. Chicky!! If I prepare it in a glass dish, should I let it come to room temperature before putting into a hot oven? TIA!! 🍫🥐👩‍🍳

  2. I have made this recipe dozens of times several of my grandchildren request this for their birthday breakfast or holiday celebrations!
    It is the best! An important step that you may want to add to the instructions would be… be sure the cream cheese is room temp and soft enough to beat into a smooth texture. Once the cream cheese is blended thoroughly… then add the eggs, vanilla and sugar. Blend that and then add the milk. No clumpy cream cheeses chunks…You will not regret making this!

  3. This was easy and delicious. You could change the chocolate chips for blueberries or apples but it was wonderfully decadent

      1. My kids didn’t want to wait overnight. So I let it sit for 20 mins then backed it, but it looks runny at the bottom. Any suggestions?

        1. It needs time for the croissants to soak up the liquid before baking. Next time let it sit longer before baking.

  4. I see you use already baked croissants but I only have refrigerated ones. Can I bake them and use them. Would they be too soft and would I need to let them become a “day old” croissant? Thanks.

    1. I have only made the recipe as written, so I can not say how your changes will turn out. My guess is that if you baked the croissants and cut them up, it would be fine, but I can not say for sure.

      1. Looks awesome. Trying to make for work breakfast tomorrow morning. Plan to bring in a Pyrex with hot pad beneath. Would it hurt texture or taste to melt the chocolate chips instead of just sprinkling in?

        1. I only cook with real milk, so I don’t know how it turns out with fake milk.

  5. Made this following the recipe, it was delicious. Made another time with a sprinkle of cinnamon and cinnamon chips, was also delicious. So so good!!

  6. Do you have a recipe for homemade croissants? We cannot do store bought because of the cross contamination risk for my peanut allergy son. This looks yummy.

  7. I have prepared this at least 4 times now and get the same results everytime! Everyone says it’s the BEST thing they’ve ever tasted! Thank you so much for this recipe!

  8. Have you tried it with cinnamon added? I want to try your exact recipe first, but I was thinking cinnamon might be tasty !

  9. I make breakfast for church volunteers each Sunday. Was taking the empty casserole dishes recently thru the foyer and walked into applause because of this awesome dish! I did use a little less sugar because of a combo of semi and milk chocolate chips. Today I tried 1/2 Reese’s PB chips with the chocolate chips and everyone was very pleased!

  10. The first time I made this, the cream cheese mixture looked lumpy (like bits of cottage cheese were in it at the bottom) but it still tasted great! The first time, I used a generic cream cheese. The second time I made it, I used Philadelphia Cream Cheese and it was smooth. Prettier, and still tasted amazing! I know this question was from 2016, but I came here looking for answers to this question as well, so I hope this helps someone out. 😊

  11. My family of 6 loved this!!! Will make again for sure. One ate it as their desert. I did cook just a bit longer but other than that I didn’t change a thing. Love it

  12. Does it taste better making it the night before where it’s soaks all night, or just letting it soak the 20 minutes?

      1. Hi there! I’m preparing this for a family the Tuesday before Christmas (Saturday). Should I go ahead and bake it and let them reheat it, or do you think it will be ok sitting assembled in the fridge for three days?

  13. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  14. This would be so yummy for a brunch themed bridal shower or baby shower. I’m definitely making this!!!

  15. Has anyone tried freezing this and if so, how did it turn out? I wanted to make this ahead of time for Christmas and freeze it. Thanks!!

  16. Hi! What a wonderful recipe. Only one problem, I have to make it in a 9by9 dish, cause my husband is diabetic, can I use any sugar free, reduced ingredients, etc. for this recipe? I appreciate it. Gail

  17. Just made this and it came out perfect! You have to read the instructions just as thdy are…i think people were making this more complicated than necessary lol i just eyeballed about how many big croissants it would take and made sure i added ingredients slowly to make sure everything was incorporated before adding the next…easy peasy…thanks plain chicky

  18. I am going to try this, and I am glad that I read the reviews. When I buy cream cheese, I make sure that I carefully read the ingredients. I learned the hard way that some brands do not mix well. Thanks for the recipe.

    1. Can I use regular croissants? I can't find the minis, but I've worked out that 6 full size ones would be the same ounces?

  19. Can I make this ahead of time? Fully cook it and everything and then reheat it the morning I need it? Thoughts? Suggestions? I'd like to bring it to a breakfast potluck but would have to get up ridiculously early to fully cook it the morning of.

    1. This was delicious….I always buy croissants from Costco, they are excellent and you get 12 for $5.00. For my 9×13 I used five of them. Also found that just over a cup of chocolate chips was the prefect amount. Next time I will add some coarsely chopped pecans…Also, looking forward to making it with blueberries and white chocolate chips. Thanks for the recipe!

      1. Great recipe although I will say 35-40 minutes was not accurate for me. Took closer to 50 minutes to completely set in my oven.

    2. It’s best if you let the croissants absorb the liquid over night, so I’d suggest putting it together the night before, then baking it while you get ready for the potluck…take it warm!

  20. I found the mini croissants in the bakery section at my grocery store. The chocolate chips are sprinkled on top of the chopped croissants before you pour the milk mixture over everything.

  21. This looks amazing! Do you use the already baked croissants from the bakery or the refrigerated dough? Thanks!

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