Chocolate Croissant Breakfast Bake

Prep Time 20 mins
Cook Time 35 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 15
Calories: 350
Ingredients
  • 2 pkg. (8 oz. each) refrigerated crescent rolls
  • 1/2 c. semi-sweet chocolate chips
  • 4 large eggs
  • 1 c. heavy cream
  • 1/4 c. sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • powdered sugar for dusting (optional)
Instructions
  1. 1
    Preheat The Oven

    Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with non-stick spray or butter.

  2. 2
    Prepare The Croissants

    Unroll the crescent rolls and separate them into triangles. Place half of the crescent roll dough in the bottom of the prepared baking dish, pressing the seams together to form a flat layer.

  3. 3
    Add The Chocolate

    Sprinkle the chocolate chips evenly over the croissant dough in the baking dish.

  4. 4
    Top With Remaining Dough

    Layer the remaining crescent roll dough on top of the chocolate chips, pressing the seams together again to cover the filling.

  5. 5
    Make The Egg Mixture

    In a medium bowl, whisk together the eggs, heavy cream, sugar, vanilla extract and salt until smooth and well-combined.

  6. 6
    Pour The Egg Mixture

    Pour the egg mixture evenly over the croissant dough and chocolate chips, making sure to cover everything.

  7. 7
    Bake

    Bake for 30-35 minutes, or until the croissant bake is golden brown and the center is set.

  8. 8
    Cool And Serve

    Allow the bake to cool slightly before slicing. Dust with powdered sugar if desired.

Read it online: https://www.coorsrecipes.com/recipe/chocolate-croissant-breakfast-bake/