Chocolate Croissant Breakfast Bake Recipe
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.
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.
WATCH How To Make Chocolate Croissant Breakfast Bake
Chocolate Croissant Breakfast Bake
INGREDIENTS:
- 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
INSTRUCTIONS:
- Preheat oven to 350 degrees. Lightly spray a 9×13-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.*
Hello there! I’m not entirely certain on the choc chips?… in the body of the post you mentioned halfing the recipe, do you leave it in the oven the same amount of time for a 9×9 dish?
Also someone commented that blueberries work great too… if I made 2 separate 9x9s (one with blueberries, one with choc chips), dividing the full recipe between the 2 dishes, could I cook them side by side at 350 degrees?
The cooking time should be close to the same using 9×9-inch pans. You can cook both at the same time
So i was looking for a breakfast bake using croissants and ran across this recipe, and I did make some alterations. I had a ton of fresh blueberries and wanted to use so I used blueberries instead of chocolate chips, but I just have to tell you how freaking amazing this turned out! Everyone at work loved it! So good! Thank you for sharing!
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
Can you just with a wisk, r do have to a mixer?
sure, just make sure to mix it really good.
Do I refrigerate leftovers?
Could you make this in a crock pot?
I have never tried this in the crockpot. I'm sure you could, but I haven't tried it that way.
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.
The cream cheese needs to be room temperature and beat till smooth and creamy before adding anything else's to it
I beat the heck out of the cream cheese then added the eggs turned out very cream no lumps.
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?
Absolutely. You can use regular sized croissants if you can't find the mini.
I used the croissants (Pillsbury)that you bake in the round roll. Chopped them up after baking and they were AWESOME!
My cream cheese didn't mix, it ended up looking like cottage cheese. ????
Mine did the same thing. Did it still turn out okay?
Mine did the same thing. Did it still turn out okay?
Yikes! Just made mine and it came out lumpy too! Did it still taste ok?
I wonder if you would use unbaked croissants?
I haven't used un-baked croissants in this recipe. I'm not sure how that would work.
I should have read the reviews / questions down here first… I used refrigerated dough without baking it first and it did NOT turn out well. After baking for 45 minutes, it was still just like liquid and unset. But after baking another hour it did start to set up. Maybe mention in the recipe that the croissants need to be baked?
The recipe is for prepared croissants from the grocery store. NOT refrigerated crescent roll dough.
Ug, same thing here. Mine is currently a soupy mess. I think the user above meant it would be helpful to say prepared croissants in the actual recipe. I only read the comments because mine turned out horribly. I may try this semi-homemade recipe again now that I know what you meant.
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.
Looks delish! I was going to ask the same question about where to purchase the mini croissants; glad to see the answer is already in the comment section!
This looks amazing! Do you use the already baked croissants from the bakery or the refrigerated dough? Thanks!
Already baked croissants from the bakery section at the grocery store.
Do you just sprinkle the chocolate chips on at the end? Also, where do you find mini croissant rolls?
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.