Breakfast Slab Pie


Breakfast Slab PieI usually don’t go down the savory route for breakfast. When I am not having my typical bowl of cereal and some Greek yogurt, I have one of my baked goods, like scones or muffins. However, when my mom suggested making a slab pie for a Christmas brunch, I was totally on board! I recently made the recipe again because the first pie was gone mere days after the brunch, and it’s such a nice thing to have around. It’s tasty at breakfast, of course, but I also like having it at lunch with a small salad on the side. No matter when you plan on eating it, this slab pie is worth trying out. We can be savory breakfast eating friends together! :)

One other note: I made this using three store-bought crusts, but if you are feeling ambitious, you could totally make your own as well!

Breakfast Slab Pie

Breakfast Slab Pie Adapted from Smitten Kitchen


  • Three store-bought pie crusts
  • 1 pound Yukon gold potatoes, cut into 1/2 inch slices
  • 10 ounces spinach
  • 1 cup grated sharp cheddar cheese
  • Four scallions
  • 11 eggs plus one egg white
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 large egg yolk {from that egg white above}
  • 1 teaspoon water

to make

  1. Preheat oven to 375ºF.
  2. Line the bottom of a 10-by-15-by-1 inch baking sheet with parchment paper, and set aside.
  3. Place the potatoes in a medium-sized saucepan, and cover with cold water. Bring to a boil, then reduce the heat to a simmer to cook the potatoes for ten to twelve minutes, until the potatoes are tender. Drain.
  4. Wash the spinach. Heat a skillet, and place the spinach in it. It will look like a LOT, but no worries. Cook the spinach until it is just wilted. Drain in a colander. Press and squeeze out as much liquid as you can. When this process is complete, you should only have about 1 cup of wilted spinach.
  5. Roll out the three pie crusts into large rectangles. Taking the largest one, transfer it to the prepared baking sheet, letting some of it hang over the edges. If one pie crust does not fill the whole sheet {it probably won’t}, cut another pie crust in half, and use that to fill the bottom of the baking sheet.
  6. Layer the potatoes and spinach evenly over the bottom pie crust. Sprinkle in the scallions and cheese.
  7. In a small bowl, beat together the eleven whole eggs and one egg white, and pour over the filling.
  8. Sprinkle the filling with salt and black pepper to taste.
  9. Now, take your remaining pie crust, and drape it over the filling. Using the overhang from the bottom crust, pinch the edges so they seal together.
  10. Cut a few slits in the top to act as vents. Beat the remaining egg yolk and water, and brush over the top of the pie.
  11. Bake for 40 to 45 minutes. The crust should be golden, and the filling should be set.
  12. Let the pie cool on a wire rack before cutting into squares.

Whew! It’s pretty involved, but it makes a lot – enough to serve a large crowd! The directions may seem confusing; feel free to ask any questions if you need clarification.

Have a lovely night!

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