Spinach, Feta & Sausage Galette
This impressive galette is packed with spinach, feta and sausage for the ultimate savory breakfast. To prevent the eggs from slipping, make sure to create wells in the bed of cooked veggies. We love set whites and a slightly runny egg yolk. Cook the galette a minute or two longer if you want your egg yolks set.
Ingredients
- 1/2 (14.1-ounce) package refrigerated pie crusts (1 crust)
- 2 cups loosely packed baby spinach
- 1 cup frozen tricolor bell pepper strips, thawed
- 4 ounces bulk mild italian turkey sausage
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt-free italian seasoning
- 1/4 teaspoon ground pepper
- 1/4 cup crumbled feta cheese
- 6 large eggs
- 1 tablespoon torn fresh basil leaves
- 1/8 teaspoon crushed red pepper
Directions
- Position oven rack in top third. Place a 10-inch ovenproof nonstick skillet on a large rimmed baking sheet; place on the oven rack. Preheat to 375°F.
- Remove the hot skillet from the oven. Unroll pie crust; carefully place it in the bottom of the skillet, allowing about 1/2 inch of crust to go up the pan sides. Arrange spinach and bell peppers in an even layer in the bottom of the crust. Dot sausage over the vegetables. Using clean fingers or the back of a spoon, make 6 small (1½-inch diameter) wells in the mixture. Sprinkle the mixture with oregano, Itali
- Gently fold down the 1/2-inch crust edge over the filling, leaving a gap between edges and bottom crust. (Keeping the crust slightly open will allow the eggs to slip up under the folded crust when cracked into wells.)
- Bake until the crust edges just begin to turn golden brown, about 30 minutes. Remove from the oven. Using a spoon, carefully re-create the wells as needed; crack 1 egg into each.
- Bake until the egg whites are completely set and the yolks are still runny, about 10 minutes. Sprinkle with basil and crushed red pepper. Slice and serve warm.
