Jul 14 2026
Restaurants›Snooze, an A.M. Eatery›Snooze Breakfast Pot Pie Recipe

Snooze Breakfast Pot Pie Recipe

Inspired by Snooze, an A.M. Eatery
Time1h 30m
Serves6

A flaky and buttery pie crust filled with eggs, sausage, and cheese.

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Ingredients

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Pie Crust

Filling

Method

Making the Pie Crust

  1. 1

    Prepare the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  2. 2

    Add Ice Water

    Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

  3. 3

    Chill the Dough

    Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling

  1. 4

    Cook the Sausage

    In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain excess grease.

  2. 5

    Whisk the Eggs

    In a bowl, whisk together the eggs, milk, salt, black pepper, and chopped chives until well combined.

  3. 6

    Combine Filling Ingredients

    Add the cooked sausage to the egg mixture, and fold in the shredded cheddar cheese.

Assembling and Baking the Pot Pie

  1. 7

    Preheat the Oven

    Preheat your oven to 375°F (190°C).

  2. 8

    Roll Out the Dough

    On a floured surface, roll out the chilled pie dough to fit a 9-inch pie dish, allowing some overhang.

  3. 9

    Fill the Pie

    Pour the sausage and egg mixture into the pie crust, spreading it out evenly.

  4. 10

    Cover with Dough

    Roll out a second portion of the dough and place it over the filling. Seal the edges by crimping with a fork and cut a few slits in the top to allow steam to escape.

  5. 11

    Bake the Pie

    Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is set.

  6. 12

    Cool and Serve

    Allow the pot pie to cool for 10 minutes before slicing and serving.

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