Croissant Breakfast Pie
Start your morning off right with this irresistible Breakfast Croissant Pie! Buttery croissants form a golden, flaky crust that cradles a fluffy omelette filling loaded with cheese, red peppers, and savory mushrooms—perfect for brunch or an easy weekend breakfast.
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This Breakfast Croissant Pie is a total game-changer for your mornings! Whether you use frozen croissants or unbaked ones from the grocery store fridge, this recipe comes together effortlessly, making it a lifesaver for busy holiday breakfasts, potluck brunches, or even meal prep for the week. The flaky, golden croissant crust pairs perfectly with the fluffy, cheesy omelette filling—and the best part? You can mix and match your favorite fillings to make it your own!
Got leftover veggies, ham, or bacon? Toss them in! Prefer spinach and feta? Go for it! This recipe is endlessly customizable and a super fun way to get creative in the kitchen. It’s one of those dishes that looks impressive but takes minimal effort—perfect for wowing your family and friends without breaking a sweat.
Ingredients And Substitutions
- Frozen Croissants – Costco sells frozen croissants which is what I used or you can use Pillsbury Crescent rolls as well. I like the frozen ones because they are already shaped perfectly and require zero effort. If you do use unbaked fresh croissants you don’t need to par-bake the croissants.
- Eggs – The key ingredient for this filling. If you prefer you can add a mix of whole eggs and egg whites.
- Milk – Just a little to make them a little creamier and also to add a little more moisture without needed more eggs. Cream can be substituted.
- Veggies – For this recipe I used red pepper and mushrooms because that is my favorite omelette combination these days but you can throw in almost any veggie except I would say celery or carrots because they take a long time to cook.
- Bacon – Adds loads of flavor and a little saltiness to the mix. Ground beef, sausages or no meat at all works too. Just make sure the meat you use is cooked before adding it into the pie filling.
- Cheese – I used Tex-Mex shredded cheese but any cheese will work well in this recipe.
- Seasonings – I kept it simple with just a little salt and pepper but if you want to add some fresh herbs or cayenne pepper go for it! Just add a little though maybe a tsp or two of herbs max because you don’t want to overpower the filling.
Step-By-Step Instructions
- Preheat the oven to 400°F. Grease an 8″ deep baking dish and set aside.
- Add the frozen croissants to the dish to form a ring, overlapping slightly.
- Bake the croissants for 10 minutes.
- In a large bowl add the eggs, milk, veggies and salt and pepper. Whisk to combine.
- Add the bacon bits and cheese and mix evenly.
- Take the croissants out of the oven and pour the whisked egg mixture into the centre of the dish trying not to get the wet ingredients on the par-baked croissants.
- Return the dish to the oven and continue to bake for another 15-18 minutes or until the croissants are dark golden brown and the egg mixture is set and feels firm. If the croissants are starting to get too dark you can lay a sheet of foil overtop to prevent further browning.
- Remove and let stand for 5 minutes before serving. Serve warm.
Storage
Cover the cooled Breakfast Pie tightly with plastic wrap for up to 4 days. Or freeze either baked or unbaked for up to 3 months.
Thaw in the fridge before baking or reheating. To reheat, place the breakfast pie recipe back in the oven at 350°F for 15 minutes or until the centre is heated through.
What Makes This Different Than a Quiche?
A quiche has pastry on the bottom, whereas this recipe holds the egg mixture in place with only a ring of croissants and nothing on the bottom. So technically, a quiche is more of a pie than this breakfast egg pie but I wasn’t sure how else to describe this recipe so I went with pie.
Plus this recipe cuts just like a pie so pie it is!
Why Par-Bake The Croissants?
If the croissants are frozen they won’t sit tight along the bottom of the dish sealing in the filling to the centre. Par-baking gives the croissants a chance to unthaw and also ensures that they are fully baked at the same time the filling is cooked.
You can use fresh unbaked croissants like Pillsbury if you prefer which allows you to skip the par-baking step but I think frozen croissants are lighter, flakier and better shaped.
More Breakfast Recipes
- Breakfast Stuffed Peppers
- Red Pepper & Sausage Breakfast Strata
- Cookies & Cream Cinnamon Rolls
- Cinnamon French Toast Pancakes
- Feta and Spinach Frittata
- Very Berry Oatmeal Bake
Croissant Breakfast Pie
Equipment
- 1 8" deep round baking dish
Ingredients
- 9 frozen unbaked croissants
- 6 large eggs
- ½ cup milk
- ¼ cup chopped red pepper
- ½ cup chopped mushrooms
- ¾ cup shredded Tex-Mex cheese
- ¼ cup bacon bits about 5-6 slice of bacon
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F. Grease a deep 8" round baking dish.
- Place unbaked frozen croissants in a ring with the croissants slightly overlapping around the inside edge of the dish. Bake for 10 minutes.
- In a large bowl add the eggs, milk, veggies and salt and pepper and whisk well.
- Add the back on and cheese and mix until combined.
- Remove the par-baked croissants from the oven and pour the egg mixture into the centre of the croissant ring trying not to get any of the egg filling on the croissants.
- Bake for another 15 minutes or until the croissants are dark golden brown and the egg mixture is set and feels firm not jiggly. Remove from the breakfast pie from the oven and let it rest for 5 minutes before serving. Serve hot.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
