Farmer's Breakfast Tart


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!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 25 minutes
  • Serves: 4
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  • 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 tsp. ground black pepper

  • 4 pork breakfast sausage (about 4 ounces), cut into 1/2-inch pieces

  • 4 eggs

  • 2 medium green onions, thinly sliced (about 1/4 cup)


  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 cooked 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.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

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Submitted by:
Kimberly H.
Date: 6/5/2010

5 star rating

"Great flavor!!!Everyone loved this meal. Suggestion: when making this meal slightly turn up the edges to prevent the eggs from running off the edge of the pastry."

Submitted by:
Sasha A.
Date: 7/7/2010

5 star rating

"Loved it! I used chorizo to add a little more spice."

Submitted by:
Mary P.
Date: 5/8/2011

5 star rating

"Always a hit!"

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