Farmer's Breakfast Tart

Campbell's Farmer's Breakfast Tart Recipe

Perfect for a special breakfast or brunch, this savory breakfast tart is surprisingly easy to make. With sausage, potatoes, eggs and Cheddar, this tart has it all!

At a glance

Prep

20 min.

Total

1 hr. 25 min.

Serves

4

Thaw: 40 min.

Bake: 25 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/4 cup sour cream
1/4 cup finely shredded sharp Cheddar cheese (about 1 ounce)
1 cup shredded peeled russet potato
1/4 teaspoon ground black pepper
4 pork breakfast sausages, cooked (about 4 ounces), cut into 1/2-inch pieces
4 eggs
2 medium green onions (scallions), thinly sliced (about 1/4 cup)

How to Make It

  • 1

    Heat the oven to 400°F. 

  • 2

    Unfold the pastry sheet onto a baking sheet. Using a sharp knife, score a 1 1/2-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.

  • 3

    Stir the sour cream, cheese and potato in a medium bowl. Spread the potato mixture on the pastry sheet to the border. Season with the black pepper.

  • 4

    Bake for 15 minutes.

  • 5

    Arrange the sausage on the pastry. Carefully crack 1 egg into each corner on the potato mixture.

  • 6

    Bake for 10 minutes or until the eggs are softly set. Sprinkle with the green onions and additional cheese, if desired.

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RID#60526

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