This Breakfast Galette Is My New Weekend Obsession
The first meal of the day doesn’t have to be a long, drawn-out event standing at the stove on the weekends. I’m the first to belly up to a great bacon and egg breakfast, but this new 5-Ingredient savory breakfast galette recipe has this daystarter meal on repeat.
It’s savory, creamy, with flakiness that’s crackly-delicious from the crust. The eggs – don’t like them drippy? No worries, a little extra time in the oven does the trick. 30 minutes or under from start to finish, and you’re weekend’s set to start perfectly like it should.
The best thing about this bacon and egg galette is its versatility. Honestly, I feel like I can put almost any savory breakfast combination on this, and it’s divine.
🛒Ingredient Highlights
- ✅Pie crust – no need to make it from scratch (although I won’t stop you if that’s your jam. <— haha, see what I did there?). I like the convenience of a ready-made pie crust (as you can probably tell by my beef hot pocket and my strawberry rhubarb hand pies recipes), so that’s what I use.
- ✅Bacon – Thinly sliced or thick, use what you have or what strikes your fancy. I like thick bacon most of the time and that’s what was used here today.
- ✅Eggs – I use two usually, but this breakfast galette could probably hold three if you want to add extra protein.
- ✅Cream cheese – The sky is the limit here. Plain is the obvious go-to, but feel free to mix it up with garlic and chive, chive and onion, or even a creamy jalapeno dip for a morning kick!
- ✅Tomato – I prefer to use Roma tomatoes with this recipe only because they are more meaty and less watery, but use what you have on hand. Maybe consider deseeding your tomato if it’s on the watery side.
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
🔥 Important Things To Know Before Making A Galette
- The “trickiest” thing (and it’s not that tricky, really) is learning to fold in the pie crust after all the toppings are on the crust. Remember to leave a big enough margin for the dough to fold easily in on itself. Anna Olson shows how to fold the galette dough easily in this video for an apple galette.
- I highly recommend using an egg wash on the folded-over margins of the crust. It helps get a golden hue on the dough as well as helping those folds stick together, and as an added bonus, the egg wash could help seal tiny cracks from the dough folding.
- The biggest thing to remember is that these galettes are like making a lazy pie. They’re not supposed to be perfect. They’re allowed to look rustic, wonky, and lopsided, so it’s cool to leave the perfectionism at the door.
🥚 How to Bake Eggs on Your Galette (Yolk Doneness Guide)
Once your galette crust is golden and the bacon is mostly cooked, carefully crack the eggs over top and return the galette to the oven at 375°F (190°C). Here’s how long to bake from there:
- Drippy/Runny Yolks (like over-easy or poached):
🕒 6–7 minutes
The whites should be just set, and the yolks will be nice and gooey. - Soft-Set Yolks (jammy, not drippy):
🕒 8–9 minutes
Yolks are thick and creamy, like soft-boiled eggs. No oozing, but not dry. - Over-Hard (fully set yolks):
🕒 10–11 minutes
Yolks are fully cooked through, firm but not rubbery. - Lastly, if having full eggs isn’t your thing, then feel free to scramble them in a bowl beforehand and pour them over the top instead of cracking them and leaving the yolk whole. I’m not going to judge either way!
👩🍳 Cook’s Tips
A few little nuggets of advice, should you choose to follow it.
✔️ Feel free to switch out the bacon with cooked crumbled sausage. Feeling bougie? Use chopped leftover steak.
✔️ Want a bit o’ greens on the breakfast pie? Sprinkle some sliced massaged kale, or add some lightly dressed (oil and vinegar?) spring greens over the top of the eggs just before serving.
✔️Make this ahead the night before up to the point of folding over the edges. Wrap it super tight with plastic wrap. The next morning, preheat the oven and proceed with the recipe.
FAQ’S
A galette is a simple way to encase a sweet or savory filling with pie crust (or puff pastry). A quiche is a custard-based (eggs, milk/cream, etc) filling with add-ins and always baked in a dish. Quiche always has a pie crust on the bottom and typically has more eggs than a galette.
Sure can! Remember that both crusts have to stay as cold as possible but puff pastry will rise higher than pie crust so it might look a little wonky when baked (but will taste buttery and amazing!).
Thank You!
I want to thank you for coming by The Salty Pot blog today, and if you have tried this recipe already, I’d love it if you could leave a comment below (along with a *STAR* rating in the recipe card) letting me know any changes you loved making to the recipe. I hope you have a fantastic day, and I’ll see you next time!
~Joanne
Savory Breakfast Galette Recipe
Whether you like your yolks runny, jammy, or firm, this 5-ingredient rustic galette delivers big brunch vibes without the fuss. Serve it warm with hot coffee, and you've got the perfect lazy morning meal that looks fancy but is secretly a cinch to make.
Ingredients
- 12-inch diameter pie dough
- 3 tbsp. Philadelphia cheese, room temperature
- 4 slices bacon, cooked and crumbled
- 2 eggs
- 1 ripe tomato, diced and deseeded
- salt, pepper, herbs (scallions)
- (and extra egg or milk, or cream to brush on top of the crust for browning).
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- With a fork, prick the surface of the pie crust a few times. Then, leaving an approximate 2-inch margin around the edge, spread the room temperature cream cheese in a circle on the pie crust.
- Sprinkle all the bacon into the center of the galette, covering the cream cheese.
- Starting anywhere, fold over the edge of the pie crust an inch. The dough may wrinkle or crack - simply pinch it back together.
- Brush the dough with an egg wash or milk/cream to help with browning the crust.
- Bake for 10 - 12 minutes until the bacon is heated through and the crust is cooked and getting some color on top.
- Remove the galette and quickly sprinkle the tomato pieces over top, then crack the eggs on top of the tomatoes, letting the whites run over and into the eggs.
- Return it to the oven and bake an additional 6 - 12 minutes depending on how you like your eggs. (See the information in the body of the post for egg cooking times).
- Remove the breakfast galette from the oven and let it rest for a minute before slicing. Season the eggs with garlic powder, onion powder, salt and pepper. Garnish with optional chopped scallions.
- Slice 1/4 of the pie per serving. See below for topping ideas. Enjoy!
Notes
1. When assembling the galette, it's sometimes helpful to assemble it right on the baking sheet so there's no balancing ingredients in the center when transferring it.
2. If the crust is browning too much while the eggs are cooking, place some tin foil over the galette to stop the browning as quickly.
3. After removing from the oven, top with a drizzle of your favorite condiment. Sriracha, ranch dressing, pesto, or dressed salad greens.
Storing:
Fridge - Keep in an air-tight container for up to 3 days.
Freezing - I don't recommend freezing this galette because of texture issues when it thaws.
