Name: Slab Breakfast Pie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500 grams (1 package) 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 large eggs; 1 large egg, beaten with 1 tsp of water in it.; 1/4 tsp dried thyme or 1/2 tsp fresh leaves to garnish

This Slab Breakfast Pie is an easy breakfast recipe! Top store-bought puff pastry with eggs, bacon, and some mushrooms for an irresistible brunch!

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 easy breakfast recipe 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? Or any easy breakfast recipe my family could love?

More easy breakfast ideas:

Slab Breakfast Pie

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

This Slab Breakfast Pie is an easy breakfast idea! Top store-bought puff pastry with eggs, bacon, and some mushrooms for an irresistible brunch!

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast pie

Author: Samantha

Ingredients

500 grams (1 package) 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 large eggs
1 large egg, beaten with 1 tsp of water in it.
1/4 tsp dried thyme or 1/2 tsp fresh leaves to garnish

Instructions

Preheat oven to 400° F and 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.

Enjoy! xo

Comments

Flavour and Savour @flavourandsavour.com says
March 17, 2017 at 7:02 am

Samantha, this is SUCH a great idea. A sheet pan breakfast! A great idea for a busy family. Here's to the end of the rain and some sunshine soon!

- Samantha says
  March 17, 2017 at 7:58 pm
  
  Thanks so much! We're having another version of it tomorrow as well ... just to switch things up! You know how it goes. Hope you have a lovely weekend!
  
  - Flavour and Savour @flavourandsavour.com says
    March 17, 2017 at 8:00 pm
    
    You too! Sunshine is on the way?
    
Shannon says
March 17, 2017 at 7:39 am

Can't wait for the sun to come out either! This looks like it might be my new favourite brunch meal ?

- Samantha says
  March 17, 2017 at 7:55 pm
  
  Let me know if you get a chance to try it! :) Fingers crossed that the sunshine makes an appearance on Monday like they're calling for.
  
Loreto@SugarLoveSpices says
March 17, 2017 at 9:50 am

Hi Samantha, I live those says where a good substantial breakfast can be made. Thus breakfast pie has me craving breakfast real bad. I can smell tge puffpastry , that baconcamd those eggs nice soft cooked and runny. I'll take the middle section. My favorite slow cooked breakfast would be an oven baked french toast. Great recipe and nice adjustment to feed all your family. Cheers! Loret

- Samantha says
  March 17, 2017 at 7:55 pm
  
  Ohhhhh, oven baked french toast is delicious! And it makes the house smell amazing at the same time too. Nice choice :)
  
J Seaton says
March 17, 2017 at 11:15 am

Yum! I went without breakfast this morning (a rarity) and I think I need to make up for it once I get back from Toronto with this delicious-looking meal. I love how easy it is to adapt (though I'm definitely not envious of needing to work around picky eaters).

- Samantha says
  March 17, 2017 at 7:47 pm
  
  Safe travels!! Picky eaters and their issues ;) It is the weekend so there's definitely room for a slow food morning regardless of what you might be making.
  
Natalie Browne says
March 17, 2017 at 11:46 am

I love the look of this and those soft and runny eggs. I like adaptability of it, too. My kids will both only eat hard boiled egg whites, so we would need to leave a corner without eggs for them.

- Samantha says
  March 17, 2017 at 7:43 pm
  
  It's the same with my picky eater (regarding the egg whites), I crack an egg on top and angle the sheet pan so that the egg whites run into on specific corner (without cheese, because you know picky eaters).
  
Valentina | The Baking Fairy says
March 17, 2017 at 7:56 pm

Omg! This slab pie sounds INCREDIBLE! I've made breakfast-style pizza before but I love the idea of using puff pastry!

- Samantha says
  March 18, 2017 at 7:53 pm
  
  Thanks so much! We love it around here. We had a version of it this morning :) Hope you get a chance to try it. I find using puff pastry to be faster and easier :)

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Slab Breakfast Pie

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