Croissant Breakfast 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.
Servings: 6 Servings
Calories: 544kcal
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
Notes
Storage:
Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or by placing back in the oven at 350°F for 15 minutes or until the centre is heated.
Freezing:
Freeze this breakfast pie recipe for up to 3 months either baked or unbaked. Thaw in the fridge and bake as instructed or reheat as per the above instructions.
Nutrition
Serving: 1slice | Calories: 544kcal | Carbohydrates: 45g | Protein: 21g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 260mg | Sodium: 870mg | Potassium: 298mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1276IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 3mg