Egg and Bacon Slab Pie

egg and bacon slab pie Breakfast
Egg and Bacon Slab Pie
  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 12

Quickly prep this cheesy, breakfast pie for a crowd-pleasing weekend breakfast with the fam.

Updated July 8, 2014


  • 2
    cans Pillsbury™ refrigerated Crescent Dough Sheet
  • 1
    small onion, finely chopped
  • 1
    cup shredded Cheddar cheese (4 oz)
  • 6
    to 8 slices bacon, cooked, crumbled
  • 4
  • 1 1/2
    cups whipping cream


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  • 1
    Heat oven to 325°F. Cut 2 (15x10-inch) sheets of cooking parchment paper. Set 1 aside.
  • 2
    Place 1 sheet of parchment paper on work surface. Sprinkle some flour over it. Unroll 1 can of dough onto parchment paper. With rolling pin, roll out dough into 15x10-inch rectangle. Place dough paper side down in ungreased 15x10x1-inch pan. Sprinkle cheese, onion and bacon over dough.
  • 3
    In medium bowl, lightly beat eggs; add salt and pepper to taste. Stir in cream. Pour egg mixture over cheese, onion and bacon.
  • 4
    To make top crust, sprinkle remaining sheet of parchment paper with a little flour. Unroll dough onto paper. Roll out dough with rolling pin to a 15x10-inch rectangle. Place second crust paper side up over filling; gently peel off paper.
  • 5
    Bake 40 minutes. Serve warm or cold.

  • To cook the bacon, arrange the bacon slices on a wire rack in a sheet pan. Place pan 4 to 6 inches from broiler and cook under desired crispness.
  • Pillsbury™ refrigerated crescent dinner rolls can be used instead of the seamless dough sheet, but make sure you seal the seams with your fingers.
  • Do not increase the oven temperature or the crust will overbake before the filling is cooked.

No nutrition information available for this recipe

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