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Breakfast Galette with Sausage and Peppers

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.

If you love pie and love breakfast, you have to try this Breakfast Galette, it is a rustic savory breakfast pie. I came across this recipe many years ago and continue to make it or some version of it since it is so versatile. It not only makes a satisfying breakfast, it works great for lunch or dinner, just add a salad. The original recipe is from Some the Wiser blog, which I have tweaked. I have included the recipe for the crust from the original recipe, but I often use my pie crust. Both crusts work great for this rustic breakfast pie. I usually make the pie crust the day before I am going to use it and keep it in the refrigerator until I am ready to roll it out. I divide the crust into six pieces to make individual Breakfast Galettes (pictured is a Galette for two). We hope you try this recipe and love it as much as we do. Happy Baking!

Pinehurst Inn Bed & Breakfast


Prep Time: 1 Hour
Cook Time: 40 Minutes
Total Time: 1 Hour and 40 Minutes
Servings: 6


  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 8 TBLSP (1 stick) of cold butter, cubed
  • 1/4 cup plain Greek yogurt
  • 1/4 cup ice cold water
  • 2 tsp fresh lemon juice
  • 1 egg yolk
  • 1 tsp water
  • 2 TBSLSP olive oil, divided
  • 1/2# breakfast sausage
  • 1 red or orange bell pepper, diced
  • 1 large shallot, diced
  • 3/4 cup ricotta
  • 3/4 cup parmesan, freshly grated
  • 1 clove of garlic, minced
  • 1/4 tsp dried oregano
  • 2-3 ounces mixed baby greens
  • 1/3 cup sharp white cheddar, grated
  • 1/3 cup mozzarella, grated
  • 6 large eggs
  • Fresh cracked black peper
  • Green onions, chopped


    In bowl of food processor, combine flour and salt, pulse 2-3 times. Add butter cubes and pulse until mixture resembles coarse meal. Transfer to a large bowl. In small bowl, whisk together yogurt, water and lemon juice. Add to wet ingredients to flour mixture and stir to combine. Divide dough into six balls and wrap in plastic. Place in freezer for 15 minutes or in refrigerator overnight.


  3. Heat 1 TBLSP olive oil in skillet and brown sausage until now longer pink, breaking it up as it cooks. Remove sausage from pan and set aside. Saute red pepper and shallot in same pan, add more olive oil if needed. Cook until softened.

  4. In medium bowl, combine ricotta, parmesan, 1 TBLSP olive oil, garlic, and oregano. In small bowl, combine sharp cheddar and mozzarella cheeses.


  6. Preheat oven to 400 degrees F. Line two sheet pans with parchment paper. Roll out each individual pie dough into a 6-7" circle and place onto prepared sheet pan (3 crusts on each pan).

  7. Leaving a 1-inch border, spread ricotta mixture evenly over each crust. Top with mixed greens, then crumbled sausage, and next peppers and onions. Sprinkle with cheeses and create a well in the center for the egg, which will be added later. Fold the edges of the dough over the mixture, pleating it as you go along.

  8. Whisk together the egg yolk with water, then brush egg wash evenly over the crust. Place all six rustic pies onto one large sheet pan and place on middle rack in oven. Bake for 30 minutes. Remove from oven and crack an egg into the center of each pie and return to oven and bake another 10 minutes. The crust should be golden and the egg whites should be cooked, but the yolk still should be soft. Remove from oven and sprinkle with some sea salt, fresh cracked pepper, and green onions. It is now ready to serve. Enjoy it as is or with a little hot sauce.

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