Description
Looking for a breakfast that feels indulgent but is simple to make? This Croissant Breakfast Pie is your new go-to morning favorite! Flaky croissants form the buttery base for a savory pie filled with eggs, cheese, and your favorite breakfast toppings. It’s comforting, filling, and perfect for lazy weekends, brunch with friends, or make-ahead weekday meals.
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Ingredients
For the Pie Base:
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4 large croissants (preferably day-old), torn into large chunks
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1 tbsp unsalted butter (for greasing the dish)
For the Egg Mixture:
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6 large eggs
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1 cup whole milk
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½ cup heavy cream
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
For the Filling:
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1 cup cooked chicken sausage, chopped
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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½ cup diced bell peppers (red, yellow, or green)
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¼ cup chopped green onions
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½ cup baby spinach, chopped (optional)
For Topping (Optional):
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Extra cheese for sprinkling
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Chopped parsley or chives for garnish
Instructions
Step 1: Prepare the Croissant Base
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Preheat your oven to 350°F (175°C).
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Lightly butter your pie dish to prevent sticking.
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Tear the croissants into chunks and layer them evenly in the pie dish. Slightly press down to fit them snugly.
Step 2: Cook the Meat (if needed)
4. If using raw sausage or meat, cook it in a skillet until browned and fully cooked. Set aside to cool slightly.
Step 3: Mix the Egg Filling
5. In a large bowl, whisk together the eggs, milk, cream, salt, pepper, garlic powder, and onion powder until smooth and well combined.
Step 4: Assemble the Pie
6. Sprinkle the cooked sausage, bell peppers, spinach, green onions, and both cheeses evenly over the croissant pieces in the dish.
7. Pour the egg mixture slowly and evenly over the top, allowing it to soak into the croissant base.
8. Gently press the mixture down with the back of a spoon so everything is submerged.
Step 5: Bake the Pie
9. Bake in the preheated oven for 35–40 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out clean.
10. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
Step 6: Rest & Serve
11. Allow the pie to cool for 10 minutes before slicing.
12. Garnish with chopped parsley or chives if desired and serve warm.
Notes
Use Day-Old Croissants – Slightly stale croissants absorb the egg mixture better.
Don’t Skip the Cream – It adds richness and helps create a custardy texture.
Let It Rest – Resting after baking helps it set and makes slicing easier.
Add a Kick – Try chopped jalapeños or hot sauce for a spicy version.
Make It Vegetarian – Skip the meat and load up on veggies like mushrooms, tomatoes, and zucchini.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: American