Breakfast or Brunch Recipes: Bacon Savory Pies

by Pamela

brunch recipes, savory pies, crust recipe, crostada

Brunch recipes aren’t necessarily something you go looking for everyday, but when you need one…you need one. But did you ever think that a recipe that’s great for brunch might just make for light and delicious dinner? Brunch recipes are perfect for dinner. Just pair the dish up with a vegetable or salad and you you’ve a got delicious dinner that usually doesn’t require hours in the kitchen and might just make you feel like you’re eating breakfast for dinner. And who doesn’t like to do that every once in a while?

Full disclosure, the opening paragraph of this post might be a bit misleading. Yes, it is about some great brunch recipes and yes, they do make for a fantastic breakfast (albeit an indulgent one) or a really nice dinner, but you won’t actually feel like your eating breakfast with these recipes (except of course for the fact that you WILL be eating bacon). That being said…I still stand by my words that brunch recipes do make for some really great dinner recipes.

I wasn’t really sure what I should call these. At first I thought I’d call them savory crostadas (cuz they are) and then I thought maybe savory pies sounded better, but then I thought that some of you might want to call them savory tarts. In the end, I don’t really care what you call them other than delicious.

A savory crostada for brunch or dinner

The first of the savory pies (let’s just go with that one for now) is a bacon and onion pie. The smoky bacon and sweet caramelized onions pair really well with the nutty manchego cheese that layers the bottom of the pie and dots the top. Of course the buttery flaky crust conceals a bit of a secret in the form of Parmesan cheese which adds to the overall indulgent feeling you get when eating this savory pie. We had it for dinner and I paired it with a nice glass of Rioja. That was kind of a no brainer since the Manchego cheese is Spanish, but the Rioja blends with the smoky bacon really nicely too. Oh I made a side salad too, for those of you who think the only side dish I have is a glass of wine. 😉

Savory pies brunch recipes

The second of the savory pies is the one that I call the BLT crostada. It starts with a thin layer of Manchego cheese on the bottom and is then liberally covered in caramelized onions, halved cherry tomatoes and smokey bacon. Just as it finishes cooking, I toss a handful of mixed baby lettuces on top and let them slightly wilt. I’m not sure which of these two I like better. And neither does Craig.

As with any pie recipe, the whole thing really relies on a delicious crust. If the crust tastes like cardboard, it doesn’t matter if you pile 20 pounds of the finest bacon and caramelized onions on top, the whole pie is just going to taste bad. My favorite pie crust recipe to use for these savory pies is one that I’ve used before to make my version of pop tarts (a sweet take on the basic crust recipe) and for some Italian sausage bites (a savory crust recipe).

Savory crostada recipes for brunch or dinner

Whether you decide that the bacon and onion or blt crostada is your favorite makes no difference to me, I like them both. But, you could really have some fun with this recipe and top it with pretty much whatever you like. You could even use different cheese in the crust if that suits you better. Or, if you don’t feel like making both of these, you can take the leftover ball of dough and freeze it (for up to 2 months) and use it later. Just make sure that you wrap it properly before dropping it into a freezer bag and giving it the deep freeze. (Freezer burned dough tastes as bad as cardboard crust.)

Since Craig is now pestering me to make another one of these pies, I need to run for now. But let me know what you would top yours with and if you would serve this for brunch, breakfast or dinner.

Relationship Advice

Everything really is better with bacon.

 Everything really is better with bacon.


Recipe: Bacon Savory Pies

Summary: The dough recipe makes enough for 2 pies


For Pastry Dough

  • 2 Cups All Purpose Flour
  • 1/2 Teaspoon Salt
  • 1 Cup Chilled Unsalted Butter – 2 Sticks (cut into pieces)
  • 2 Tablespoons Half and Half (or milk)
  • 3/4 Cup Shredded Parmesan Cheese
  • 2 Large Eggs (separated)

For Bacon and Caramelized Onion Savory Pie

  • 4 Strips Uncured Applewood Smoked Thick Cut Bacon (cut into 3/4 inch wide pieces)
  • 2 Medium White Onions (cut into thin rings)
  • Generous 1/2 Cup Shredded Manchego Cheese (plus a bit more for the topping)
  • Freshly Ground Black Pepper

For BLT Savory Pie

  • 4 Strips Uncured Applewood Smoked Thick Cut Bacon (cut into 3/4 inch wide pieces)
  • 2 Medium White Onions (cut into thin rings)
  • 1/2 Cup Shredded Manchego Cheese
  • 1/2 Pound Cherry Tomatoes (cut in half)
  • Freshly Ground Black Pepper
  • 1 Large Handful Salad Greens


Directions for Pastry Dough

  1. In a medium size bowl whisk one egg and half and half together until thoroughly combined and set aside.
  2. In the bowl of your food processor add the flour, salt and the pieces from one of the sticks of butter. Pulse until butter disappears into flour mixture. Next add the second stick of butter pieces and pulse again until butter disappears and what is left is fine crumbles.
  3. Pour flour/butter mixture into the egg and half and half. Whisk to combine (yes, that is enough liquid to do that). You only need to whisk until the dough is damp and holds together when you squeeze it in your hand.
  4. Add the cheese to the dough and stir to combine.
  5. Knead the dough a few times, in the bowl, until it all comes together into one large piece.
  6. Separate the dough into two equal pieces and wrap with plastic wrap.
  7. Place in the refrigerator for at least one hour or up to 2 days.

For Bacon and Caramelized Onion Pie

  1. Add the bacon pieces to a large saute pan and heat over medium heat.
  2. You want to slowly cook the bacon by rendering off the fat first, then cooking the bacon. If you are finding that the bacon pieces are drowning in fat, go ahead and carefully drain off some of the fat (into a heat proof container…not down your sink drain).
  3. Continue cooking the bacon until it starts to get crisp, then remove the bacon to a paper towel lined plate to cool.
  4. Return the pan to the heat and add the onions.
  5. You want there to be 2 tablespoons of the bacon grease in the pan for this.
  6. Slowly caramelize the onions. This will take about 20 minutes. You want them to be a nice golden brown color and really soft.
  7. Once they are done, you can begin building your pie.
  8. Preheat oven to 350 degrees Farenheit.
  9. Before building the pie, let the dough sit on the counter for 15 – 30 minutes to become workable. On a well floured surface roll each dough piece into a circle approximately 14 inches across.
  10. Place the dough on a parchment paper or silicon pad lined baking sheet.
  11. Start by sprinkling the cheese, evenly, in the center of the dough (leave 2 1/2 inches of empty dough around the edge of the circle)
  12. Next evenly spoon the onions over the cheese (again, leaving the edge empty).
  13. Now sprinkle the bacon pieces over the the onions.
  14. Fold the edges of the dough up and over the filling. You want to overlap each section of the dough as you go around the edges. (Look at the photos to get an idea of what I’m talking about.
  15. Break off a few pieces of Manchego and sprinkle them over top and add freshly ground black pepper.
  16. Take that second egg and beat it in a small container.
  17. Brush the edges of the pie with the egg.
  18. Bake for 25 – 35 minutes. The pie is done with the crust is slightly golden brown and shiny.

For the BLT Pie

  1. Follow the same directions as for the bacon and onion pie up to the point where you cover the cheese with the onions.
  2. Now add the halved tomatoes.
  3. Then top with the bacon and freshly ground black pepper.
  4. Fold up the edges of the dough, like in the previous pie directions, and brush on the egg.
  5. Bake for 25 – 35 minutes or until the crust is slightly golden brown and shiny.
  6. Remove the pie from the oven and add the handful of salad greens.
  7. Return the pie to the oven for 2-3 minutes or until the greens are wilted.
  8. Remove from oven.

Quick notes

You can use a bit more cheese on the bacon and onion pizza because it’s not as ‘wet’ as the BLT pizza. The bottom of the BLT pizza will not be as crisp due to the extra moisture from the tomatoes.

I used bacon from Trader Joe’s, but you could use your favorite thick cut bacon.


You can add dry seasonings to the dough recipe and change the type of cheese too. Just make sure it’s a ‘dry’ cheese. Cheeses like ricotta or fresh mozzarella won’t work in this recipe.

Preparation time: 45 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Culinary tradition: USA (General)

Recipe by Pamela Braun.[/print_this]

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slywlf September 11, 2012 at 6:12 pm

Yikes! I had an absolutely delectable supper, but now I am drooling hungry all over again!

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