Description
This Croissant Breakfast Pie is buttery, savory, and irresistibly flaky. Made with layers of torn croissants, creamy egg custard, and customizable fillings, it’s the ultimate make-ahead breakfast for busy mornings, holiday brunches, or cozy weekends. Ready in under an hour, this dish delivers comfort and elegance with every bite.
Ingredients
4–5 large croissants, torn or cubed (preferably day-old)
6 large eggs
1½ cups whole milk
½ cup heavy cream
1 cup shredded cheese (Gruyère, cheddar, or mix)
Salt and black pepper, to taste
1 cup optional fillings (e.g., cooked bacon, spinach, sautéed mushrooms, diced ham)
Instructions
Prep the Croissants:
Tear or cube croissants into bite-sized pieces. Lightly toast if using fresh ones. Arrange evenly in a greased 9×13-inch baking dish.Make the Custard:
In a large bowl, whisk together eggs, milk, cream, salt, and pepper. Stir in shredded cheese.Add Fillings:
Layer in your chosen fillings. Pour custard evenly over croissants. Gently press the croissants to ensure they soak up the mixture.Let It Rest:
Cover and refrigerate for at least 30 minutes (or overnight for meal prep).Bake:
Preheat oven to 350°F (175°C). Bake uncovered for 35–40 minutes until golden brown and fully set. Cool for 10 minutes before slicing.
Notes
- Day-old croissants soak better and yield a crispier edge.
- Pre-toast croissants for extra crunch and flavor.
- Use well-cooked fillings to avoid excess moisture.
- Let rest before baking to ensure even soaking.
- Cover with foil if browning too quickly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g