I don’t remember where or when I first found this recipe but I copied it down and tucked it into my recipe box. I recently rediscovered it when I had to comb through my box looking for a different recipe that had been misfiled. Oh, who am I kidding? I have a metal box and I just stuff recipe in there as I find them and when/if they get used–or used a lot–they migrate to the front of the box. Anyway, I’m adding croussants to my grocery list the next time I need a fancy brunch dish–or just simply a snack because yeah, that’s how we roll. LOLOL

Baked Breakfast Croissants-n-Eggs

Prep time: 15 Minutes
Cook time: 35 Minutes
Total time: 50 min

6-8 servings

Ingredients
6-8 croissants (prebaked and enough to line an 8X8 baking dish)
2/3 cups dark chocolate chips (or flavor of your choice)
6 eggs
1 cup milk
1 tsp cinnamon
1 tsp vanilla

Let’s Make It
1 – Preheat oven to 350 degrees.

2 – Spray the 8×8 baking dish with non-stick spray.

3 – In mixing bowl, beat eggs until they are light yellow

4 – Add milk (I used vanilla soy milk), cinnamon and vanilla extract. Stir the egg mixture well. Stir in 1/2 of the chocolate chips.

5 – Break the croissants into bite-size pieces, adding them into the egg mixture.

6 – Gently stir croissant pieces, coating evenly with egg mixture.

7 – Pour mixture into prepared baking dish. Sprinkle remaining chocolate chips on top.

8 – Bake at 350 degrees for 35-40 minutes or until eggs are completely set and top and sides are turning golden brown.

9 – Let cool about 10 minutes before slicing so eggs are completely set. Serve warm.

Tips
Use your favorite flavor of chocolat chip. I like dark chocolate so there ya go. If you’re into caramel or butterscotch, try using them instead?

2 – Due to the eggs, you want to keep any leftovers in the fridge. You can always pop a piece into the microwave to warm it. (I prefer mine warm.)

3. Toppings: Personally, I liked them fine plain but you’re thinking dessert, top with whipped cream or chocolate sauce. If this is breakfast or brunch, you could add syrup.

Uhm…alrighty then. Hannah, with Liz in tow showed up and informed me in no uncertain terms that I discovered this recipe from the two of them. As some of you know, Hannah doesn’t cook and Liz is the brainy type (a wildlife biologist) more prone to protein bars than fancy breakfasts. They swear they got together and started playing around with stuff in Hannah’s kitchen (yeah, right! Hannah has stuff in her kitchen?) Wait. One moment…. Ah! The truth comes out. They were attempting to make a breakfast casserole with eggs and bread but Hannah didn’t have a loaf of bread and Liz only had croissants so they substituted and then Hannah spilled some chocolate chips in the bowl and…the rest is is history. I’ve also been informed that I need to include this scene in one of the Moonstruck Genesis books that is yet to be written. If I can remember. Anyway, I love the Genesis books because I get to add the stuff I cut out (fixed and expanded) and can get deeper into the story and characters since I have a better idea of how things work now. LOL Anyway, if you have a copy, maybe reread MOONSTRUCK: SECRETS and leave a review if you haven’t already, or share it with a friend, or if you haven’t started my Moonstruck series, grag it. Yes, it has BLOOD MOON and BAD MOON in it but there is soooo much more to enjoy and learn. The books are available lots of places and if you click on a cover pic or title, you’ll land on the Books2Read page where you can find your favorite onl-line bookstore. Hey, one last thing. Let me know what flavor of chip you’d use in this recipe.