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Egg and Bacon Slab Pie

  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 12
  • Pinterest
    107
  • Save
    142
  • Print
    273
  • Facebook
    19
  • Email
    16

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

Roxana Yawgel
July 8, 2014

Ingredients

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
eggs
1 1/2
cups whipping cream

Steps

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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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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