Croissant Breakfast Pie
This Croissant Breakfast Pie will be your new family breakfast! Buttery croissants, flaky crust, fluffy eggs, melty cheese and your favorite fillings – I went with bacon and tomatoes. It’s like a quiche but with more buttery goodness!
WHAT YOU’LL ❤️ ABOUT BREAKFAST PIE
OMG – what’s not to love????? It’s eggs, cheese, bacon and croissants all in one bite! This is great to make for a brunch or family breakfast! Heck make a couple of them and have one veggie and one meat – the possibilities are endless! Who am I kidding? I’m putting 🥓 in every one I make!
Croissant Breakfast Pie Ingredients
This is basically a quiche but instead of pie crust around the sides – you get flaky croissants! It’s also so easy to make! Here’s what you’ll need:
- Pie Crust – you’re only using the bottom/center of the crust. If you want to get creative you can use the remnants of the crust to make mini quiches!
- Crescent Rolls – you’ll need a can of crescent rolls
- Eggs – depending on the size of your pie plate – you’ll need 5-6 eggs. Or if you have less, just add a little more milk. A quiche will have more milk – so it’s fine if that’s what you have!
- Milk – I used 1% for this recipe – but any sort of milk is fine – from 1% to heavy cream!
- Cheese – I used jack cheese but again – use what you have or love – mozzarella, colby jack or cheddar cheese – they’re all good!
- Fillings – the possibilities are endless for this one! I went super simple and just did bacon and tomato – but you could do any kinds of meat (bacon, pork sausage, pepperoni, smoked sausage) and all the veggies (tomatoes, peppers, mushrooms, broccoli, spinach).
- Seasonings – I went simple with salt & pepper but you can add more things like garlic powder and onion powder – or even seasoning salt or Sazon
How to make Croissant Breakfast Pie
You may have seen this on TikTok – but the thing about that is – you have to watch it 1000x to get the recipe down! Not here – it’s all right in the recipe card below for you! But here’s a quick highlight so you know what you’re getting into:
- PREP – get the pie crust in the bottom and the crescents rolled up and placed around the edges
- WHISK together eggs, milk and seasonings
- COOK your bacon however you like
- CHOP your tomatoes
- FILL with cooked bacon, tomatoes & grated cheese
- POUR eggs over the toppings
- BAKE your breakfast pie! Don’t worry if it looks “too full” or if the egg seeps out – it will shrink back into the pie.
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Croissant Breakfast Pie
Equipment
Ingredients
- 1 refrigerated pie crust
- 1 can crescent rolls 6-8 rolls
- 2 slices bacon slightly undercooked and chopped
- 1 roma tomato diced
- 5 large eggs
- 1/4 cup milk
- 1/2 tsp kosher sea salt
- 1/4 tsp black pepper
- 1/2 cup Monterrey Jack cheese
- 2 tbsp softened butter
Instructions
- Preheat your oven to 375°F.
- Roll out the pie crust and press it into a 9-inch pie dish. Trim edges so only the bottom of the crust remains. Discard remaining crust.
- Open and roll crescent rolls
- In a skillet, saute bacon until 3/4 cooked – NOT too crispy. It won't get crispy during baking but will continue to cook a little. Remove and place on paper towel to drain.
- In a bowl, whisk the eggs with salt, pepper and milk.
- Place the crescent rolls around the edge of the pie crust. I used a 9" Pampered Chef Pie Plate and could only fit 7 of the croissants around the edge.
- Place bacon, tomatoes and cheese into the pie crust
- Pour eggs over top of the filling.
- Place pie plate in the oven and bake for 30-35 minutes, or until the eggs are set and the crust is golden brown. After about 20 minutes, cover with foil so top isn’t over browned.
- Remove from oven and brush butter on top of crescent rolls
- Allow to cool for a few minutes before slicing. Serve with fresh fruit.
