Breakfast Slab Pie

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.

PREP TIME: 15 mins

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

COOK TIME: 50 mins

KEY INGREDIENTS

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Make the pie crust, and let it chill for at least 2 hours or overnight.

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MAKE PASTRY

Roll out both pastry disks to fit on a 13x9" sheet pan and set aside in the refrigerator until ready to use.

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ROLL OUT PASTRY

Cook the veggie and cheese scrambled eggs, as well as the bacon and sausage and let cool briefly.

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COOK THE FILLING

Layer the filling starting with the scrambled eggs, then the meat, and then the cheese.

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ASSEMBLE

Place the second pastry on top, seal the edges, poke some holes in the pastry and brush with an egg wash.

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ASSEMBLE

Bake until the pastry is golden. Let it cool for a few minutes before serving.

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BAKE

Find the full recipe  linked below!

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