A charming on the classic gallet, our Breakfast gallet Layers crisp potato round, breakfast sausage, vegies, cheese, and eggs on a protein-pack cheese cheese crust. Ripe for golden brown complement, it is an ultra-satisfactory morning meal.
We were very passionate with us Honey pear gallet We created a charming version designed as the star of any breakfast or brunch menu. Friends, I cannot reach the high-protein crust, sevari sausage and egg yolk in this breakfast gallet. This is an attempt for any breakfast lover!
Gallet Pro Tips of Team Fit Foody ⤵
We make these breakfast gallets for family weekends all the time! Here are our supporting tips as experienced gallet manufacturers and eaters:
- Some eggs can drip the edges of the gallet crust, but it’s fine! This adds the rustic look of the gallet, and will still cook well.
- You will know when your breakfast is gelled when the golden brown under the crust, and the egg white is fully cooked. If you do not like the flowing eggs then feel free to leave the oven in a few minutes.
- Use whatever breakfast topping you want! Our kidos love a classic egg and cheese gallet.
You will do this high-protein crust
This homemade crust is easier than you think! And even better than this, it is packed with protein thanks to our good friends mixed cottage cheese. This is a completely flaky crust that is enough to catch all your gallet content, when you bend the edges.
The dough for your gallets should look crumble, but not wet. If the dough is too dry, add more water, 1 tbsp at a time. If it becomes too wet, add more dough to balance it.
Any cheese will work in this recipe. You can use a combination of your favorite type of cheese or things.
Do I need a mandoline for potatoes?
A mandolin is not necessary, but it will make the potatoes much easier and more consistent. If you do not have a mandoline, you can use a sharp knife to cut the potatoes in a super thin round.
This breakfast gallet is immediately served, but the remaining can be stored in an airtight container in the refrigerator 3 daysTo heat again, keep it in the oven 350 ° F About this 10-15 minutesOr until heated through.
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Preheat the oven at 350 ℉. Place the potato round in a bowl, cover with water, and set one side.
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To break the butter, keep a food processor and pulses in the pulse, keep flour, brown sugar, salt and butter. Next, add cottage cheese and pulse to combine. It should look crumble, but not wet.
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Turn on the processor and gradually add cold water, 1 tbsp. Once a ball is made, you can stop. Cancel.
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Heat olive oil in a pan on medium heat. Add breakfast sausage and separate into large parts. Cook the sausage for 2-3 minutes to brown. Remove from heat and set aside.
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Transfer the dough to a flour work surface. Roll the dough in a 10-12 inch circle.
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Remove the potatoes from the water and pat each round dried. Place the potato slices in the center of the circle, leave a boundary of about 1.5 inch. It is okay for them to overlap.
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Top the potato slices with breakfast sausage, bell black pepper, onion, and chopped cake cheese.
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Fold the border towards the center of the gallet. Then, make 4 wells in the gallet to lay eggs.
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Crack 1 egg in each well. Some eggs can drip the sides, but that’s fine.
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Bake breakfast for 15-20 minutes or up to the desired egg donor. The bottom of the crust should be golden brown, and the egg white should be fully cooked.
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Remove from the oven and allow to sit for 5 minutes before serving
- Any cheese will work in this recipe.
Calorie: 503 Kilo calorie, Carbohydrate: 46 Yes, Protein: 20 Yes, thick: 26 Yes, Fiber: 3 Yes, Sugar: 6 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.
