Rustic Maple Sausage Breakfast Galette
A refrigerated pie crust, with a chive and onion spread, then filled with maple flavored sausage, onions, peppers, cheese and eggs, and baked. This Rustic Maple Sausage Breakfast Galette is a perfect brunch recipe to impress your guests with.
I created this recipe for a contest a few months ago, and my husband was thrilled to be my taste tester. He has requested it several times since then.
A galette is basically a flat, round cake or pastry crust. They can be sweet or savory. Another name for galette.
Rustic means something is plain or not fancy. The pie crust can be shaped in any way, the cheese can be dripping over a side, and the eggs don’t have to be arranged perfectly.
HOW TO MAKE RUSTIC MAPLE SAUSAGE BREAKFAST GALLETE:
INGREDIENTS:
Pillsbury Refrigerated pie crust
Chive and onion spread
Maple flavored sausage
Green bell pepper
Onions
Shredded cheddar cheese
Eggs
Salt & Pepper
Roll pie crust out to a 10 inch circle. Place on parchment lined, round baking sheet or a baking stone. (parchment not needed on the stone) Spread chive and onion spread in center of pie crust. Leave about a 1 inch circle of the dough showing. Top with cooked sausage, onions and peppers, and cheese.
Make 4 little indentations in the mixture for the eggs. Carefully crack each egg in a small ramekin and place into the indentations. Season with the salt and pepper.
Fold the border over the filling, pleating the edge. The center will be open.
Bake for about 20-23 minutes until crust is golden brown and the eggs are cooked to desired doneness.
Slide galette off of parchment paper to serving plate. (I used a long knife and ran it under the bottom of pie crust to make sure it was loose.)
This Italian Breakfast Crostada is another delicious recipe to try.
The post is shared on Sweet Little Bluebird Weekend Potluck.
RUSTIC MAPLE SAUSAGE BREAKFAST GALETTE
Ingredients
- 1/2 LB maple ground sausage
- 1 (9-inch) Pillsbury refrigerated pie crust
- 1 Tablespoon flour (to roll pie crust on)
- 3 Tablespoons chive and onion spread, room temperature
- 1 Tablespoon onion, diced
- 2 Tablespoons green bell pepper, diced
- 1 cup shredded cheddar cheese
- 4 medium or large eggs
- 1/4 teaspoom kosher salt
- 1/4 teaspoon coarse black pepper
Instructions
- Preheat oven to 350 degrees F. Line a large round baking sheet with parchment paper. (I use pampered chef baking stone that is well seasoned) Set pie crust out of refrigerator for about 10-15 minutes.
- Crumble and brown the sausage in a small skillet. Drain grease on a paper towel lined plate.
- Roll pie crust out to a 10 inch circle, between 2 sheets of parchment paper, or on a lightly floured surface. Place on the parchment lined baking sheet.
- Spread the chive and onion spread in center of pie crust, leaving a 1 inch circle of dough showing all around. Place the sausage evenly over the spread. Top with the onions, bell peppers, and cheese.
- Make 4 little indentations in the mixture for the eggs. Carefully crack each egg in a small ramekin and place into the indentations. Season with the salt and pepper.
- Fold the border over the filling, pleating the edge. The center will be open.
- Bake for about 20-23 minutes until crust is golden brown and the eggs are cooked to desired doneness.
- Remove pan from the oven and allow to cool about 5-10 minutes. Slide galette off of parchment paper to serving plate. (I used a long knife and ran it under the bottom of pie crust to make sure it was loose.)
