A savory take on the classic galette, our Breakfast Galette layers crispy potato rounds, breakfast sausage, veggies, cheese, and eggs on a protein-packed cottage cheese crust. Baked to golden brown perfection, it’s an ultra-satisfying morning meal.
We were so OBSESSED with our Honey Pear Galette that we created a savory version designed to be the star of any breakfast or brunch menu. Guys, I can’t get over the high-protein crust, savory sausage, and gooey egg yolks in this breakfast galette. It’s a must-try for any breakfast lover!
team fit foodie’s galette pro tips ⤵️
We make these breakfast galettes for family weekends at the cabin all the time! Here are our pro tips as seasoned galette makers and eaters:
- Some eggs may drip down the sides of the galette crust, but that is okay! It adds to the rustic look of the galette, and will still cook just fine.
- You’ll know when your breakfast galette is done when the bottom of the crust is golden brown, and the egg whites are fully cooked. Feel free to leave in the oven a few minutes longer if you don’t like runny eggs.
- Use whatever breakfast toppings you’d like! Our kiddos love a classic egg and cheese galette.
You’ll ❤️ this high-protein crust
This homemade crust is easier to make than you think! And even better, it’s packed with protein thanks to our good friend blended cottage cheese. It’s a perfectly flakey crust that’s sturdy enough to hold in all your galette ingredients when you fold the edges over.
The dough for your galette should look crumbly, but not wet. If the dough is too dry, add more water, 1 tablespoon at a time. If it becomes too wet, add more flour to balance it out.
Any cheese will work in this recipe. You can use your favorite type of cheese or a combination of cheeses.
Do I NEED a mandolin for the potatoes?
A mandolin is not necessary, but it will make slicing the potatoes much easier and more consistent. If you don’t have a mandolin, you can use a sharp knife to slice the potatoes into super thin rounds.
This breakfast galette is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 10-15 minutes, or until heated through.
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Preheat oven to 350℉. Place the potato rounds into a bowl, cover with water, and set aside.
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Place the flour, brown sugar, salt, and butter in a food processor and pulse to break up the butter. Next, add the cottage cheese and pulse to combine. It should look crumbly, but not wet.
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Turn the processor on and slowly add cold water, 1 tablespoon at a time. Once a ball has started to form, you can stop. Set aside.
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Heat the olive oil in a skillet over medium heat. Add the breakfast sausage and break apart into larger chunks. Cook for 2-3 minutes to brown the sausage. Remove from heat and set aside.
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Transfer the dough to a floured work surface. Roll dough into a 10-12 inch circle.
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Remove the potatoes from the water and pat each round dry. Place the potato slices in the center of the circle, leaving roughly a 1.5-inch border. It is okay for them to overlap.
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Top the potato slices with the breakfast sausage, bell pepper, onion, and shredded cheddar cheese.
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Fold the border towards the center of the galette. Then, make 4 wells in the galette to place the eggs.
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Crack 1 egg in each well. Some eggs may drip down the sides, but that is ok.
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Bake the breakfast galette for 15-20 minutes or until desired egg doneness. The bottom of the crust should be golden brown, and the egg whites should be fully cooked.
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Remove from the oven and allow to sit for 5 minutes before serving
- Any cheese will work in this recipe.
Calories: 503 kcal, Carbohydrates: 46 g, Protein: 20 g, Fat: 26 g, Fiber: 3 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
