There is simply nothing better than waking up in the morning to the smell of eggs and bacon cooking. I love waking up a few minutes early on the weekend to prep this dish so when the rest of the family makes it downstairs, this pie is cooked with melted cheese and still soft eggs. This Slab Breakfast Pie is easy to throw together thanks to the use of store-bought puff pastry and although I love the toppings showcased here, it’s very adaptable to everyone’s tastes and preferences.
I make a rotation of different toppings of this pie. Asparagus in the Spring, mushrooms year round, basil in the Summer, anything that compliments the eggs well. Roasted vegetables would also be great if you have any lingering from a dinner during the week. Bacon is used when I have leftovers, otherwise, I use prosciutto or pancetta since it cooks on the puff pastry versus needing a precook. Cheese is also whatever I may have on hand. I do love Gruyère however. The tang of Gruyère with the woodsy mushrooms and salty bacon make a match made in brunch heaven.
I have been known to over cook the eggs on this pie. You really have to watch them to make sure the egg white is cooked enough and the yolk is still soft. Two of my 3 kids prefer harder yolks and one only eats egg whites. This pie is very easy to make work for everyone. I usually have one corner without cheese or yolks for my picky eater. And then more cheese and mushrooms for my other two who love both cheese and mushrooms. I can cut the pie up into sections and pop the pieces who need longer cooking time back into the oven to accommodate everyone without making 5 different dishes.
These gloomy very grey raining days have been getting me down a bit lately. The heavy cold rain makes getting outside with 3 young kids almost impossible (I do force an outing now and then much to everyone’s dissatisfaction). It’s dishes like this one that make me love the slow weekend mornings where breakfast can last all morning and pjs stay on till noon. Weekdays can get so busy that slow food days give me a boost to get through the next week. What’s your favourite slow morning meal?
Yields 4-6 servings
Cozy mornings were made for this Slab Breakfast Pie that is made with a handful of ingredients and done in under 30 minutes. A family favourite!
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 package, around 500 grams, frozen puff pastry, thawed
- 1/2 lbs, 273 grams, cooked bacon slices
- 1/2 lbs, 273 grams, cooked mushroom slices (white button or crimini)
- 1/2 cup grated gruyere cheese (or preferred alternative such as cheddar, comte, jack, or mozzarella)
- 4-8 eggs
- 1 egg, beaten with 1 tsp of water in it.
- Salt and Pepper to season
- 1/4 tsp thyme, dried or fresh leaves to garnish
- Preheat oven to 400° F.
- Line a baking sheet with non-stick paper.
- On a lightly floured surface rollout puff pastry until about 3 mm thick, approximately 11" x 13". Prick all over with a fork or a the pointy end of a knife, leaving a 1" border. Using a pastry brush, brush border with egg wash (beaten egg with water). Bake for 15-20 minutes, or until just starting to brown.
- Top pastry with bacon, mushrooms and cheese creating little areas for the eggs to sit in. Crack eggs on top.
- Season very lightly with salt and with a bit more pepper. Sprinkle thyme all over.
- Bake for 4-8 minutes, or until egg whites are set and yolks are still soft.