Egg And Cheese Pie
A savory egg and cheese pie featuring a crescent roll crust, crispy bacon, fresh tomato slices, and melted American cheese—perfect for breakfast, brunch, or a comforting snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Unroll the crescent dinner rolls and separate into triangles.
- Arrange the dough triangles in a 9-inch pie plate to form the crust, pressing edges together and flute the edge.
- Sprinkle fried and crumbled bacon over the bottom of the crust.
- Top with sliced tomatoes, then place slices of American cheese over the tomatoes.
Tips & Substitutions
For added flavor, consider using a blend of cheeses, such as cheddar or pepper jack, instead of just American cheese. If you want to boost nutrition, add sautéed spinach or bell peppers. You can also substitute the bacon with turkey bacon or omit it entirely for a vegetarian version. Ensure the crescent rolls are at room temperature for easier handling when forming the crust.
Serving Suggestions
This Egg And Cheese Pie pairs beautifully with a fresh green salad or fruit for a light meal. Serve it alongside breakfast favorites like Breakfast Squares or as a savory brunch option. For a complete meal, consider adding a side of roasted potatoes or a simple avocado toast to enhance your breakfast spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30-45 seconds, or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10 minutes to maintain the crust's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Cheese Pie contains roughly 984 calories, with 34g protein, 159g carbohydrates, and 23g fat. It is an excellent source of protein (67% of the Daily Value), iron (53% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2008mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this egg and cheese pie ahead of time?
Absolutely! You can prepare the pie up to the baking stage, cover it, and refrigerate it for a few hours or overnight. Just allow it to sit at room temperature for about 20 minutes before baking. This makes it a great option for meal prepping or hosting brunch.
What can I substitute for sour cream?
If you don't have sour cream on hand, you can substitute it with Greek yogurt for a similar tangy flavor and creaminess. Alternatively, a mixture of cream cheese and milk can also work, but you may want to adjust the consistency to match that of sour cream.
How do I prevent the crust from getting soggy?
To avoid a soggy crust, be sure to pre-bake the crust for about 5-7 minutes before adding the fillings. Additionally, draining excess moisture from the tomatoes can help keep the crust crisp. Using a thin layer of cheese on the bottom can also create a barrier against moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).