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Farmer's Breakfast Tart

Farmer's Breakfast Tart
This image courtesy of campbellskitchen.com

Tarts typically come in the sweet variety, but this savory one is a must-make. Farmer's Breakfast Tart is perfect for a special breakfast or brunch, and is surprisingly easy to make. Made with sausage, potatoes, eggs, and Cheddar cheese, this tart has it all! You're probably not used to eating puff pastry in the morning, but it works exceptionally well. You'll quickly be calling this one of the best breakfast recipes around.

Notes


Find more awesome Campbell's Kitchen recipes like this on our Campbell's profile page.

Serves4

Preparation Time20 min

Cooking Time25 min

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
  • 1/4 cup sour cream
  • 1/4 cup finely shredded sharp Cheddar cheese (about 1 ounce)
  • 4 pork sausage links (about 4 ounces), cooked and cut into 1/2-inch pieces
  • 4 eggs
  • 2 medium green onions, thinly sliced (about 1/4 cup)
  • 1 cup shredded peeled russet potato
  • ground pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Unfold the pastry sheet onto a baking sheet. Using a sharp knife, score a 1 1/2-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.

  3. Stir the sour cream, cheese and potato in a medium bowl. Spread the potato mixture on the pastry sheet to the border. Season with the black pepper.

  4. Bake for 15 minutes.

  5. Arrange the sausage on the pastry. Carefully crack 1 egg into each corner on the potato mixture.

  6. Bake for 10 minutes or until the eggs are softly set. Sprinkle with the green onions and additional cheese, if desired.

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Being a farm girl, I have to laugh at this. Any real old-fashioned farmer would turn his nose up at this in a minute. Breakfast is, or used to be in the good old days, eggs, fried potatoes, baked beans, toast, bacon, sausage and finished it all off with Apple Pie with cheddar cheese. In the cold weather, oatmeal was added. No fat or sick farmers, they worked way to hard to not work it all off. Course this was usually between 4:30-5:00 in the morning and a big lunch (or supper) was at noon and the night meal was about 6. All depending on the season.

I love puff pastry and this will be delicious. Can't wait to try it.

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