During my three years in NYC, my favorite breakfast by far was bacon, egg, and cheese on an everything bagel. It didn’t matter if it was from a neighborhood bodega or a fancy bagel shop—there’s just no match to the cheesy, salty goodness. It’s everything you want when you’re
so hungover you want to die moving slow on a Saturday morning.
In Chicago, however…basically no one knows how to make a darn bagel. So I’ve given up on that front. My solution? Bacon, egg, and cheese breakfast pie with an everything seasoned crust.
It’s the hungover breakfast of your dreams.
The secret here is the caramelized onions—arguably the most delicious form of onions (next to onion rings, obviously). These babies simmer for a long time. Longer than I typically have patience for, but they’re so delicious that it’s well worth it.
Whip up the egg mixture with bacon pieces, caramelized onions, and lots of cheese. You can’t add too much cheese. Cheese remedies all hangovers. It’s a fact.
The icing on the cake is Trader Joe’s Everything but the Bagel sesame seasoning blend. If you haven’t tried this yet you need to get into a Trader Joe’s stat. As an everything bagel enthusiast, I can verify this stuff is the real deal. Twist it open and you’ll smell an everything bagel.
To make this seasoning stick, brush an egg wash on your fluted crust. Pro tip: place a paper plate in the base of your pie crust so you don’t get the precious seasoning all over the bottom of the crust.
Finally, pour in that delicious egg mixture and get this beauty in the oven. The hardest part is waiting for the pie to set and cool before dinging in. But I promise, it’s all worth that first delicious, cheesy bite.
One slice of this breakfast pie, and you’ll be ready to take on your weekend.
Bacon, Egg, and Cheese Breakfast Pie
with Everything Bagel Seasoning
1 prepared single all-butter crust
2 yellow onions
2 tbsp butter
8 slices bacon
8 large eggs
1 1/2 cup heavy cream
1/2 tsp salt
1/2 tsp pepper
2 cups shredded cheddar jack cheese
1-2 tbsp everything bagel seasoning
1 egg, lightly beaten with 1 tsp water for egg wash
Prep the crust: Roll out your prepared single pie crust, arrange in your pie pan, and trim the excess edge. Fold under the remaining edges, and crimp the crust as you wish. Refrigerate the crust while you prepare the filling (for at least 20 minutes).
Cook the onions: Slice the onions. Melt the butter in a large skillet. Add the onions and cook over medium-low heat for at least 20 to 30 minutes. Stir the onions occasionally so the bottom layer does not burn. Cook until the onions are a deep golden brown. Remove from skillet and site aside to cool.
Make the filling: Add the bacon to the pan and cook until it is somewhere between chewy and crispy—this way you are able to cut into larger pieces without the bacon crumbling. The bacon will continue to cook in the oven. Allow to cool slightly, then chop into large bite-sized pieces.
Preheat the oven to 400 degrees. Remove your prepared pie crust from the refrigerator. Whisk together the egg wash and spread evenly over the edges of your pie crust. Sprinkle edges with desired amount of everything bagel seasoning, careful to avoid the base of the pie crust.
In a large bowl, whip the eggs, cream, salt, and pepper. Mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
Place pie on a rimmed baking sheet, cover lightly with aluminum foil, and bake for 45 minutes. Remove the foil and continue baking for 15 to 20 minutes, or until the filling is set and the crust is golden brown. The pie filling should be slightly wobbling in the middle. Once remove from the oven, it will continue to set.
Remove from the oven and allow to set for 10 to 15 minutes. Cut into slices with a serrated knife, and serve to your hungry friends (or eat all by yourself).