Chocolate Croissant Breakfast Bake

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.