Best Brunch Slab Pie Recipe

Name: Best Brunch Slab Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red potatoes, peeled and cut into 1/2-inch slices; 10 ounces spinach; 2 (8 ounce) cans refrigerated seamless crescent dough sheets (such as Pillsbury(R)); 8 slices cooked bacon, crumbled; 1 cup shredded sharp Cheddar cheese; 4 scallions (green onions), thinly sliced; 11 large eggs; 1 large egg, separated; 1 teaspoon kosher salt; ground black pepper to taste; 1 teaspoon water

Servings: persons

1 pound red potatoes, peeled and cut into 1/2-inch slices
10 ounces spinach
2 (8 ounce) cans refrigerated seamless crescent dough sheets (such as Pillsbury(R))
8 slices cooked bacon, crumbled
1 cup shredded sharp Cheddar cheese
4 scallions (green onions), thinly sliced
11 large eggs
1 large egg, separated
1 teaspoon kosher salt
ground black pepper to taste
1 teaspoon water

1
Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
2
Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
3
Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
4
Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
5
Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
6
Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
7
Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
8
Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound red potatoes, peeled and cut into 1/2-inch slices, 10 ounces spinach, 2 (8 ounce) cans refrigerated seamless crescent dough sheets (such as Pillsbury(R)), 8 slices cooked bacon, crumbled, and more.

Yes, Best Brunch Slab Pie falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Brunch Slab Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions