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.)