Bring on Brunch! Egg and Bacon Slab Pie

By Roxana Yawgel
Created December 8, 2016
Egg and Bacon Slab Pie

I love brunch. Sunday brunch is my favorite. I don’t have to wake up early in the morning and rush around, and it’s the day of the week when I can take time to make a breakfast that’s not just cereal, oatmeal or a heated muffin from the freezer. 

Egg dishes have always been a favorite in my family, so I am constantly looking for new, simplified recipe ideas. This savory slab pie is just what I was looking for, and it is so easy to make! Delicious cheddar cheese, crumbled bacon and chopped onion are baked in a mixture of eggs and heavy cream between two sheets of dough. What’s not to love?

Egg and Bacon Slab Pie

First, preheat your oven to 325°F. Do not increase the oven temperature or the pie crust will over-bake before the filling is cooked.

Eggs, bacon, shredded cheese, chopped onions, milk, Pillsbury Crescent Dough Sheets

Cut two 15x10-inch pieces of parchment paper. Set one aside. Place one piece of parchment paper on a working area and sprinkle some flour over it. Open one can of crescent dough and roll it out onto the parchment paper. Once rolled out, place the dough paper-side down in a 15x10-inch baking sheet.

Cookie sheet lined with a crescent dough sheet

In a mixing bowl, lightly beat the eggs with salt and pepper. Stir in the heavy cream.

Eggs and pepper in a mixing bowl

Pour the egg mixture over the cheese, onion and bacon filling.

Pouring the egg mixture into the baking pan

To make the top pie crust, open the second can of crescent dough. Sprinkle the remaining parchment paper with a little flour and roll out the dough on top of it. Make sure it’s the same size, or you won’t be able to cover the entire pie. Place the second pie crust, paper side up, on top of the filling. Gently peel off the paper.

Topping the egg back mixture with a crescent dough sheet

Bake the slab pie in the preheated oven for 40 minutes. Remove and serve warm or cold.