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!
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.
Nutrition
Serving: 1sliceCalories: 316kcalCarbohydrates: 23gProtein: 9gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 121mgSodium: 452mgPotassium: 107mgFiber: 1gSugar: 4gVitamin A: 370IUVitamin C: 1mgCalcium: 84mgIron: 1mg
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