Croissant Breakfast Pie Recipe

When you need a comforting breakfast that also wows a crowd, this Croissant Breakfast Pie has you covered. It’s like a quiche with a little extra flair—swapping traditional pie dough for buttery, golden crescent rolls. The flaky crust perfectly hugs the creamy egg custard, creating a dish that’s both cozy and impressive.

Just like a classic quiche, the eggs bake up light and fluffy, with a boost of flavor from garlic and mustard that makes every bite satisfying. The crescent roll crust adds an extra layer of buttery goodness, creating the perfect balance of textures: flaky on the outside, creamy and rich on the inside. “This idea really is great,” our Test Kitchen staff confirmed.

What makes this pie even better is how customizable it is. Prefer sausage over bacon? Go for it. Love sharp cheddar or Swiss? Easy swap. Want to sneak in some spinach or roasted veggies? They’ll fit right in. However you make it, this dish is guaranteed to earn rave reviews—at breakfast, brunch, or even as a next-day snack.

Recipe tester Craig Ruff summed it up best: “I don’t know which version I enjoyed more—freshly baked or cold from the fridge the next day.”