Farmer's Breakfast Tart
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.
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Preparation Time20 min
Cooking Time25 min
- 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
Preheat the oven to 400 degrees F.
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.
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.
Bake for 15 minutes.
Arrange the sausage on the pastry. Carefully crack 1 egg into each corner on the potato mixture.
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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