Croissant Breakfast Pie

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Kickstart your day with the ultimate breakfast indulgence: the Breakfast Croissant Pie! Imagine buttery, flaky croissants baked to golden perfection, creating a crisp, tender crust that hugs a rich, fluffy omelette bursting with melted cheese, sweet red peppers, and earthy mushrooms. It’s not just breakfast—it’s a morning masterpiece, perfect for a laid-back brunch or a quick, crowd-pleasing weekend treat.

The beauty of this Breakfast Croissant Pie lies in its simplicity and versatility. Whether you grab frozen croissants or opt for fresh, ready-to-bake ones from the store, this dish comes together with minimal effort. It’s a lifesaver for holiday mornings, potluck brunches, or even meal prepping to simplify your week. Plus, the recipe is a canvas for creativity—swap in your favorite veggies, cheeses, or proteins to make it truly yours. One bite, and you’ll see why this pie is destined to become a breakfast classic!

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

1. Preheat your oven to 400°F. Grease a deep 8" round baking dish.
2. Place unbaked frozen croissants in a ring with the croissants slightly overlapping around the inside edge of the dish. Bake for 10 minutes.
3. In a large bowl add the eggs, milk, veggies and salt and pepper and whisk well.
4. Add the back on and cheese and mix until combined.
5. 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.
6. 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.

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