Farmer's Breakfast Tart
Thaw Time: 40 minutes
Bake Time: 25 minutes
Prep Time: 20 minutes
Makes: 4
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Ingredients
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
1 cup shredded peeled russet potato
Ground black pepper
4 pork sausage links (about 4 ounces), cooked and cut into 1/2-inch pieces
4 eggs
2 green onions, thinly sliced (about 1/4 cup)
Directions
Heat the oven to 400°F.
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.
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.
Bake for 15 minutes.
Arrange the sausage on the pastry. Carefully crack
1
egg into
each
corner on the potato mixture.
Bake for 10 minutes or until the eggs are softly set. Sprinkle with the onions and additional cheese, if desired.
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This recipe has been
rated by 2 members.
"Loved it! I used chorizo to add a little more spice."
"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
...
More >
."
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