This croissant breakfast pie is the ultimate brunch centerpiece, combining flaky, buttery croissants with a rich, savory egg custard and your favorite breakfast fillings. It’s a genius way to use day-old croissants, and it comes together in minutes. The result is a golden, puffed, and irresistibly comforting dish that feeds a crowd with minimal effort—perfect for holidays, weekends, or any special morning.
Ingredients
- 6 large day-old croissants, torn into chunks
- 8 large eggs
- 1 ½ cups whole milk (or half-and-half for extra richness)
- 1 cup shredded Gruyère or Swiss cheese, divided
- ½ cup shredded sharp cheddar cheese
- 1 cup cooked breakfast sausage, crumbled (or bacon, ham, or a vegetarian substitute)
- ½ cup chopped green onions (about 4 stalks)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10-inch deep-dish pie pan with butter or nonstick spray.
- Spread the torn croissant chunks evenly in the prepared dish. They should fill the dish generously, but don’t pack them down too tightly.
- Sprinkle the cooked sausage and half of the green onions over the croissants.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg (if using) until fully combined and slightly frothy.
- Stir in half of the Gruyère and all of the cheddar cheese into the egg mixture.
- Pour the egg mixture evenly over the croissants, making sure all the bread is soaked. Gently press down on the croissants with a spatula to help them absorb the custard.
- Sprinkle the remaining Gruyère cheese on top.
- Let the dish sit at room temperature for 15–20 minutes to allow the croissants to soak up the custard. (If you’re in a rush, you can skip this, but the texture will be better if you wait.)
- Bake for 35–40 minutes, until the top is golden brown and the center is set. To check, insert a knife into the middle—it should come out clean, or the internal temperature should read 160°F (71°C) for egg dishes.
- Let the pie rest for 10 minutes before slicing. This helps it hold its shape when cut.
- Garnish with the remaining green onions and serve warm.
Tips
- Use stale croissants: Day-old or slightly stale croissants work best because they soak up the custard without turning mushy. If your croissants are very fresh, toast them lightly for a few minutes before assembling.
- Don’t over-soak: While soaking is important, leaving the dish overnight in the fridge can make the croissants too soft. If you want to prep ahead, assemble the pie, cover, and refrigerate for no more than 8 hours before baking.
- Check for doneness: Ovens vary, so start checking at 30 minutes. The top should be deeply golden, and the custard should be just set—not jiggly. Overbaking can dry it out.
- Substitutions: Swap the sausage for cooked bacon, diced ham, or sautéed mushrooms and spinach for a vegetarian version. Use any melting cheese you like—cheddar, Swiss, or Monterey Jack all work.
Serving Suggestions
Serve this croissant breakfast pie warm, straight from the oven, with a side of fresh fruit or a simple green salad for a complete meal. It pairs beautifully with a dollop of sour cream or a drizzle of hot sauce. For a brunch spread, add roasted potatoes, a yogurt parfait, or a mimosa bar. It’s also fantastic for breakfast-for-dinner, served with a light tomato soup.
Variations
- Sweet version: Omit the mustard, salt, and pepper. Add ¼ cup sugar to the egg mixture, and use croissants filled with chocolate chips or berries. Skip the cheese and sausage, and add a teaspoon of vanilla extract. Bake as directed, then dust with powdered sugar.
- Mediterranean twist: Use feta cheese, sun-dried tomatoes, spinach, and kalamata olives instead of sausage and cheddar. Add a teaspoon of dried oregano to the custard.
- Spicy southwest: Add a can of drained diced green chiles, pepper jack cheese, and cooked chorizo. Top with fresh cilantro and avocado before serving.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices on a microwave-safe plate and heat in 30-second intervals until warmed through. For a crisper texture, reheat in a 350°F (175°C) oven for 10–15 minutes, or until hot and the edges are crispy again. You can also freeze the baked pie for up to 2 months—wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this pie the night before? Yes, you can assemble the pie completely, cover it, and refrigerate it overnight. In the morning, let it sit at room temperature for 30 minutes while the oven preheats, then bake as directed. You may need to add 5–10 minutes to the baking time because the dish starts cold.
Can I use regular bread instead of croissants? Absolutely. Brioche, challah, or even sourdough bread will work. The texture will be slightly different—croissants are flakier—but the dish will still be delicious. Cut the bread into 1-inch cubes and use the same amount.
How do I know when the pie is fully cooked? The center should be set and not jiggle when you gently shake the dish. A knife inserted into the middle should come out clean. For food safety, the internal temperature should reach 160°F (71°C) for egg-based dishes.
Can I make this without meat? Yes, simply omit the sausage and add more vegetables, like sautéed mushrooms, bell peppers, or zucchini. You may want to add an extra ½ cup of cheese to keep it hearty.
Why are my croissants soggy? This usually happens if you use very fresh, soft croissants or if you soak them for too long. To avoid this, use stale croissants and don’t let the assembled dish sit for more than 30 minutes before baking. Also, make sure you don’t add too much liquid—the custard should just coat the bread, not drown it.
Can I use half-and-half instead of milk? Yes, half-and-half will make the custard richer and creamier. You can also use a combination of milk and cream. Just keep the total liquid amount the same.