Breakfast Galette

A Breakfast Galette is a fun alternative to other savory breakfast recipes we all love–like quiche, burritos and such! This galette features crispy hash browns, scrambled eggs, bacon, cheddar cheese and topping with your fav salsa is a must!

Wrapping all the best that breakfast has to offer in pie dough can never be a bad idea. This savory breakfast pastry is easy to make and is so darn delicious. I love breakfast (especially savory breakfast foods) and I love pie dough. Galettes are easy to make and require very little skill. And by nature, they are a little rustic so no pressure to make things look perfect. Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients

Savory breakfast galette

• thawed pie dough – you will need raw dough, a pre-cooked pie crust will not work for this. I alway get the pie dough from Trader Joe’s, it has great flavor and always bakes up perfectly. You can find it in the freezer section.
• frozen hash browns – I also get these from Trader Joe’s. But you can use any brand of frozen/refrigerated shredded hash browns. Simply potatoes is a good brand too.
• bacon – I prefer thin and crispy bacon, but you can use whatever kind you like as it won’t affect the recipe either way (aside from your own taste + texture preferecne)
• eggs
• cheddar cheese
• butter
• salsa – for topping (you need a sauce for this or it will be a little dry, still tasty but use salsa, ketchup or any sauce you might prefer.

How to make a breakfast galette

First, make sure you let the pie dough thaw at room temperature for 1 hour before baking. And prior to this, you want it fully thawed in the fridge.

Put it in the fridge the night before you plan to bake, then take a pie crust out of the box and let it sit at room temperature an hour before you start cooking.

Cook the bacon. I highly recommend cooking bacon in the oven! But you can really cook up your bacon however you want. Here’s how I cook bacon in the oven: I line a large baking sheet with parchment paper, arrange the strips of bacon and cook at 425F, for about 15-20 minutes, until its cooked to my liking.

Then let it cool on paper towels to remove excess grease. Once its cooled, you will need to finely chop the bacon.

Cook the hash browns. Coat the bottom of a large cast-iron skillet with avocado or canola oil and turn heat to medium. You want the oil pretty hot before adding the hash browns. Test it out by adding one shred of potato and see if you get a good sizzle, if you do–its ready!

Add the shredded potatoes and let them cook undisturbed for 4 minutes. Then flip any spots that are beginning to look browned. continue to cook and flip as necessary, until most all the potatoes are golden. Remove from the pan and place on a paper towel-lined plate. Set aside.

Scramble the eggs. Keep in mind that you the eggs will be cooking again in the oven so you want to undercook them a little so that they don’t get tough in the oven.

Beat the eggs with a whisk. Then cook in a non-stick pan with 1 tbsp melted butter until cohesive, but still wet-looking.

How to assemble the galette

Roll out the pie dough and press together any cracks so the dough is smooth.

Arrange the hash browns in the center, leaving about 2 inches of pie crust around the potatoes. Sprinkle on chopped bacon.

Then add the eggs and cheddar.

Fold the edges of the pie dough up and over the filling, pressing together as you go, until all sides are folded up.

Brush the exposed pie dough with egg wash, if desired. This just gives the crust a better golden brown color, it doesn’t affect taste so feel free to skip if you want.

Bake at 400F for 15 minutes, until cheese is melted and pie crust is browned.

Allow galette to cool for about 15 minutes before serving.

Serve with your favorite salsa! You can also top with fresh chives for a pop of color and fresh taste.

More savory breakfast recipes

Next time you are in need of a delicious savory, breakfast dish, try one of these favorites!

What to serve with this galette

Round out the meal with something sweet and something fresh and nutritious. Annnd a delicious coffee drink of course 🙂

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!

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Breakfast Galette

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A Breakfast Galette is a fun alternative to other savory breakfast recipes we all love–like quiche, burritos and such! This galette features crispy hashbrowns, scrambled eggs, bacon, cheddar cheese and topping with your fav salsa is a must!

• Author: Becky Schmieg
• Prep Time: 35
• Cook Time: 20
• Total Time: 55 minutes
• Yield: 6–8 slices 1x
• Category: breakfast

Ingredients

Units USM Scale 1x2x3x

• 1 raw, thawed pie crust *rolled to 12 inches in diameter
• 1/3 cup canola or avocado oil (for cooking the hash browns)
• 3 cups shredded frozen hash browns
• 4 slices bacon
• 6 eggs *plus one more for optional egg wash
• 1 tbsp butter
• 1 cup shredded cheddar cheese
• 2 chives, chopped (for topping)
• salsa, for serving

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Instructions

1. Allow refrigerator thawed pie crust to sit at room temperature for 1 hour before assembling the galette. 
2. Preheat oven to 425F.
3. Heat a cast-iron skillet over medium heat, coat the bottom of the pan with oil. When you can drop one potato shred into the pan and get an intense sizzle, the oil is ready. 
4. Add the shredded potatoes to the pan in an even layer. Allow to cook undisturbed for 5-8 minutes, until some of the hash browns (usually the middle section) are beginning to brown. Flip and continue to cook and flip as necessary until most all the hash browns are golden brown. Transfer the potatoes to a paper towel-lined plate. 
5. Place bacon strips on a parchment-lined baking sheet and cook  in the oven until crisp, about 15-20 minutes. Transfer to a paper towel-lined plate. Allow to cool, then chop into small pieces. Turn oven temp down to 400F after cooking the bacon.
6. Add the eggs to a mixing bowl and beat with a whisk until combined.
7. Heat a non-stick pan over medium heat and add 1 tbsp butter. Once melted, add the eggs and use a rubber spatula to cook until eggs begin to coagulate and form cohesive pieces but are still wet. Remove from the heat. 
8. Roll out the pie crust, press together any cracks until smooth. Use a rolling pin to roll out to 11-12 inch diameter, if necessary. 
9. Add a layer of hash browns, leaving about 2 inches of pie crust around the edge. Sprinkle bacon on top of the potatoes, then add eggs in an even layer. Then sprinkle cheese over the eggs. 
10. Fold the edges of the pie crust up over the fillings and press together as needed to keep the dough in place. 
11. Once all edges are folded up, brush exposed pie crust with egg wash and bake for about 15 minutes. 
12. Allow the galette to cool for about 15 minutes before serving. Serve topped with chopped chives and fresh salsa.

Notes

*Quickly measure you pie crust when you unroll it from the package. If it’s 11-12 inches in diameter, you’re good, if its smaller–use a rolling pin to gently roll it a little thinner/larger until you reach the recommended size.