Out in the world right now, there’s a camp that frowns upon eating pie for breakfast. And I’m here to serve those folks a slice of humble pie with a savory breakfast pie.
With a blend of eggs and egg whites, cinnamon honey bacon and brussels sprouts, and a reduced fat crescent roll crust, this breakfast pie packs a serious flavor punch without loads of calories.
In fact, one slice has just 180 calories. And one tiny ingredient tweak affords you the option to bring that down to 165 calories per slice! Let’s
Breakfast Pie Ingredients
Here’s a quick rundown of what you’ll need:
- reduced fat crescent rolls
- eggs and egg whites
- precooked bacon
- frozen brussels sprouts
- honey and a few spices
If you’re familiar with my recipes, you know I love simplicity and saving time. That’s why you see frozen brussels sprouts and precooked bacon. As usual, you’re more than welcome to use fresh!
In terms of saving extra calories, here are a few ideas:
- double the egg whites and omit the whole eggs
- use turkey or chicken bacon instead of regular pork bacon
- try a different crust like the high protein crust I used in my apple crisp pie or the walnut crust from my goat cheese quiche
- use a sugar free syrup like Walden Farms pancake syrup for the honey (I’ve included macros for this swap in the recipe notes below)
Okay, that’s all the ingredient notes I have for you. You’ll find the full breakfast pie recipe card below.
- 1 tube Reduced Fat Crescent Rolls
- 12 oz bag Frozen Brussels Sprouts
- 6 slices Cooked Bacon
- 2 large Eggs
- 3/4 C (184g) Liquid Egg Whites, or whites of 4 eggs
- 2 Tbsp (42g) Honey, or sugar free syrup/sticky sweetener
- 2 tsp Smoked Paprika
- 1 tsp Ground Cinnamon
- 1/2 tsp Black Pepper
- Preheat an oven to 350F and spray a pie dish with nonstick cooking spray.
- Open the crescent rolls and arrange the triangles to fully cover the pie dish, going about 3/4 up the side. Be sure to press the dough together so there are no cracks. Set aside.
- Microwave the frozen sprouts for 3 minutes before removing, draining, and halving with a knife.
- Add the halved sprouts to a large pan over high heat. Cook until they begin to slightly char.
- Add the bacon, honey, and spices, stirring well.
- Add the sprouts and bacon mixture to the pie dish on top of the crescent roll crust.
- Whisk the eggs and egg whites together before pouring over the top. Be sure to get the crust high enough up the sides of your pie dish or the eggs will spill over the edge and create a soggy bottom on your breakfast pie crust.
- Bake for 12-15 minutes or until the crust's edges are golden brown and the eggs are fully cooked.
- Each slice has 5 Smart Points.
- For a lower calorie/carb option, swap the honey for a sugar free pancake syrup. With Walden Farms syrup, each slice has 165 calories, 10g protein, 18g carbs, 7g fat. You can also double the egg whites in place of the eggs.
Nutrition Information:Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 180Total Fat: 7gCarbohydrates: 22gProtein: 10g
More Healthy Breakfast Recipes with Crescent Rolls You Might Like
If you dig the idea of using crescent rolls for a yummy breakfast base, you’ll love my egg and chorizo breakfast casserole.