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.”
Ingredients
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1/2 (14.1 ounce) package refrigerated pie crusts (such as Pillsbury)
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3 thick-cut bacon slices, chopped
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3 large eggs
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3/4 cup whole milk or half and half
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1 teaspoon dry mustard
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon kosher salt
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1 (8 ounce) can refrigerated crescent rolls (such as Pillsbury)
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1 cup shredded smoked Gouda cheese
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thinly sliced fresh chives
Directions
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with racks in the middle and lowest positions.
![Ingredients for croissant breakfast pie arranged on a marble surface]()
Dotdash Meredith Food Studios
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Unfurl pie crust, and using a paring knife, trace the bottom of a (10-inch) cast-iron skillet; discard trimmings. Fit trimmed pie crust into the bottom of the skillet and dock all over with a fork.
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Bake in the preheated oven on lowest rack until just starting to brown, about 15 minutes. Remove from the oven and let cool slightly, about 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C).
![Baked croissant crust in a skillet, ready for filling]()
Dotdash Meredith Food Studios
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Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate.
![Bacon pieces frying in a skillet with golden brown edges]()
Dotdash Meredith Food Studios
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While crust cools, whisk together eggs, milk, dry mustard, pepper, garlic powder, and salt in a bowl until thoroughly combined. Set aside.
![Whisking creamy egg mixture with seasonings in a glass bowl]()
Dotdash Meredith Food Studios
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Roll up 8 crescent rolls as per package instructions. Arrange rolls around the outer edge of the pie crust along the side of the skillet. Sprinkle bottom crust with 1/2 cup cheese and top with 1/2 of the cooked bacon. Pour egg mixture evenly over top, making sure not to get on top of the crescent rolls (some egg mixture will flow behind the croissants; that is okay, it will bake into the center). Sprinkle egg mixture with 6 tablespoons of cheese.
![Adding shredded cheese to egg mixture in a croissant-lined skillet]()
Dotdash Meredith Food Studios
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Bake at 350 degrees F (180 degrees F) on the middle rack until crescent rolls are golden brown and egg is just beginning to set, about 20 minutes. Sprinkle evenly with remaining 2 tablespoons bacon and cheese, and loosely tent with aluminum foil. Return to the oven on the middle rack, and continue baking until sides are golden and center jiggles just slightly, about 20 minutes. Remove from the oven and let sit for 10 minutes.
![Freshly baked croissant breakfast pie with melted cheese and bacon]()
Dotdash Meredith Food Studios
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Carefully transfer pie to a cutting board (or, alternatively, serve in the skillet) and slice into 8 servings. Sprinkle with chives.
![Golden croissant breakfast pie in a skillet topped with bacon]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 452 | Calories |
| 29g | Fat |
| 30g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 452 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 13g | 63% |
| Cholesterol 131mg | 44% |
| Sodium 838mg | 36% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 5g | |
| Protein 18g | 35% |
| Vitamin C 0mg | 1% |
| Calcium 149mg | 11% |
| Iron 2mg | 11% |
| Potassium 247mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
