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 just like you can with toppings for fluffy buttermilk pancakes.
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.
Star Ingredients
- 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.
Step-By-Step Instructions
Place the croissants around the edge of the deep pie plate to form a ring. Bake for 10 minutes, then remove from the oven. 
Add the eggs, milk, seasonings and veggies to a large bowl and whisk.
Whisk in the cheese and bacon. 
Pour the egg mixture into the centre of the dish with the partially baked croissants and bake.
Leftovers? No Problem.
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?
The croissants take a little longer to bake than the filling. I have tried this recipe using frozen croissants and par-baking them, and also just baking them with the filling from the start. Either works, but I did find that the croissants weren’t as flaky and a little undercooked when they weren’t parbaked.
You can use fresh unbaked croissants like Pillsbury if you prefer, which allows you to skip the par-baking step, and they work fine. Likely because they aren’t frozen, the time difference in bake time is smaller. I think frozen croissants are lighter, flakier and better shaped, so they are my first choice.
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.
Video
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.
