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Breakfast Galette

close up of breakfast galette on parchment paper
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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 Scale
  • 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

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. 

Find it online: https://www.figjar.com/breakfast-galette/