Meant to serve a small crowd, this double-crust Breakfast Slab Pie is filled with scrambled eggs, cheese, meat, and veggies and perfectly baked in a buttery flaky crust.

A breakfast slab pie made with eggs, sausage and peppers.

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Say hello to the perfect brunch pie! This slab pie gives off total western omelet vibes with its cheesy egg, pepper, and breakfast meat filling. It's flaky, buttery, and a fun way to start off the day.

What I love about this pie is it's like an omelet, but presented in a flaky pastry and easily serves a small crowd. A slab pie is a pie baked in a sheet pan, instead of a pie plate. It has a higher crust-to-filling ratio compared to a regular pie, which also makes it handheld and easy to eat. Making one big pie cuts down on preparation time, compared to individually making pies.

This cheesy egg pie also can work for meal prep purposes, too! My husband loves taking this to work in the morning.

So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

A slice of a breakfast slab pie removed to reveal bacon and eggs in a pastry crust.

Ingredients Needed

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

pie dough
eggs
onion
green bell pepper
breakfast sausage
bacon
heavy cream
salt + pepper
shredded cheddar cheese
egg wash

Ingredients Substitutions

This slab pie is pretty customizable based on your likes and availability of ingredients. Think of the filling in this pie like you would an omelet.

Breakfast meat: feel free to substitute ham or a plant-based breakfast meat option for the bacon and sausage here. You could also omit the meat and substitute in additional cooked veggies.

Veggies: this pie calls for onions and peppers (similar to a western omelet) but you could just as easily swap in other veggies that you like or what you happen to have on hand.

Scrambled eggs and peppers for a breakfast slab pie.

Tools Needed

Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links.

food processor (to make the pie dough)
rimmed baking sheet
rolling pin
non-stick pan (for scrambling eggs)
kitchen essentials: baking scale, bowls, measuring cups and measuring spoons

Let's Talk Sheet Pans

This recipe calls for the use of a sheet pan to bake the pie in. The sheet pan you need for this recipe is a 9x13" rimmed baking sheet, commonly known as a quarter sheet pan in restaurant lingo. If you are baking this pie in a different sized pan, the proportions will be off.

An important thing to note, if possible, is when you are baking this pie, place another bigger sheet pan underneath it to catch any drips of butter from the baking pie crust.

Pie crust rolled out for a breakfast slab pie.

Steps for Making a Breakfast Slab Pie

As with most pies, there are a few steps you need to complete to get to the finished product. A lot of these components can be broken down into steps and done days (or weeks) in advance.

Steps for making this pie:

Make the pie dough: you can prepare the dough up to 2 days ahead, or up to 3 months in the freezer.
Roll out the pie dough: this can be done up to 1 day ahead of time. Roll out the bottom crust and place in a pie plate. Keep in the refrigerator, covered completely, until you are ready to make the pie.
Cook the bacon and sausage: this can be done up to a day ahead of time.
Cook the scrambled eggs and veggies.
Assemble and bake!

How to Store and Reheat It

This pie keeps well for about 2-3 days in the refrigerator. To store it, let it cool completely, slice, and place the pieces in either a storage container or a plastic bag.

You can also freeze this pie! It will keep for 1-2 months frozen. Freeze individual pieces or the whole pie. You can defrost overnight in the refrigerator or reheat from frozen.

The best way to reheat it is in a toaster oven! Toast it until the filling is hot and the crust is crispy at 325ºF.

You can use a microwave, though it will result in a soggy crust. But sometimes it may be your only option on the go!

More Breakfast Pies

I am so honored when you make a recipe from my site! If you make this Breakfast Slab Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

Full Recipe

Breakfast Slab Pie

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Meant to serve a small crowd, this double-crust Breakfast Slab Pie is filled with scrambled eggs, cheese, meat, and veggies and baked in a buttery flaky crust.

Author: Kelli Avila
Prep Time: 00:15
Cook Time: 00:50
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Savory Pie

Ingredients

For Pie Dough:

2-¾ cups (330 grams) all-purpose flour
2 tablespoons (14 grams) cornstarch
½ teaspoon salt
18 tablespoons (250 grams) unsalted butter, chilled and cut into 1" pieces
1 tablespoon (15 grams) apple cider vinegar
½ cup (120 grams) ice water, more as needed

For Filling:

2 teaspoons olive oil
1 small onion, diced fine
1 small green bell pepper, diced fine
12 large eggs
¼ cup heavy cream
Big pinch of salt and pepper
6 pieces of breakfast sausage, cooked and diced
6 pieces of bacon, cooked, drained and diced
¾ cups shredded cheddar cheese
egg wash

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Instructions

Make Pie Dough:

Add the flour, cornstarch and salt to the bowl of a food processor. Pulse 2-3 times until combined. Add in the butter and pulse 5 times.
Add the vinegar to the water. With the motor running, slowly pour the water into the flour. The dough should be crumbly and it should hold together when squeezed. Drip in more water and toss together if needed.
Empty the flour mixture onto a work surface and divide it into two piles. Quickly form each dough pile together into a rough rectangle shape. If there are any dry spots, drip a bit more water on them and knead together if you have to. Each dough should weigh about 12 ounces. Place each in a piece of plastic wrap and wrap tightly.
Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap.
Refrigerate for at least 2 hours, but preferably overnight.

Make the filling:

Heat oil in a medium nonstick over medium heat. Once hot, add diced onion and bell pepper and cook until softened, about 5 minutes.
Meanwhile, crack the eggs into a medium bowl along with the heavy cream and a big pinch of salt and pepper. Using a fork or a whisk, beat the eggs until they are completely blended together with the cream.
Add eggs to the pan with the onions and peppers, and cook for 2-3 minutes, gently stirring as they set, with a spatula. The eggs should be softly set. Do not overcook the eggs here as they will continue to cook in the oven. Set aside the scrambled eggs to cool off for 15 minutes.

Assemble and Bake:

Preheat oven to 400ºF and set a rack in the lower middle part of the oven.
On a well-floured surface, roll out 1 pie dough to a rough 11x14” rectangle. Fit the dough in a 9x13” rimmed sheet pan, making sure to press the dough into the sides and the bottom. Roll out the second dough to a 9x13” rectangle and set aside.
Once the eggs have cooled to the touch and are no longer hot, transfer them evenly on top the pie dough. Evenly spread the cooked bacon, sausage and shredded cheese on top of the eggs.
Placed the rolled dough over the top of the filling, and crimp the edges as desired. Slice a few holes in the top dough to let the steam escape during baking.
Brush an egg wash on the top dough. Place the slab pie on a larger baking sheet to catch any butter drips.
Bake on the lower rack, for 40-45 minutes until the pastry is golden brown and the filling is bubbling through the holes.
Let the pie cool for about 5-10 minutes before slicing.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Here is the quarter sheet pan used in this recipe.

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