Breakfast Galette with Butternut Squash
Similar to my breakfast puff pastry, this is a tasty all in one delicious breakfast. This one is easy to use left overs from the week and just put an egg on top!
You have 2 options, a sheet of puff pastry, so it's lighter and flakier. Or you can make a free form pie crust, it's just as buttery and tasty, but it's a little denser. Your pick!
You will need:
- Dough or puff pastry
- Roasted Butternut squash, cubed
- 3-5 strips of bacon or 3-4 sausage links (cooked), diced
- 1 egg
- Green onions, tomato any other topping you desire
Thaw the dough and either roll out pie crust or un-fold the puff pastry.
Grate cheese, or use bits and chunks. I used extra sharp cheddar
In the middle of the dough, pile the squash, bacon and cheese. Any other things you want...onions, tomatoes etc. GET FANCY! Season as you like. Be sure to leave room around the edges, about 2 inches
Now, start to fold up the edges to make a lovely little pocket/flat bottomed bowl of deliciousness. Make your way around the edges and fold and press and seal the edges with your fingers. There should be a hole on the top.
If the dough isn't sticking to itself in order to hold, put a little water where the dough meets and that should work. Make sure the dough is sticking enough so that it will stay together while cooking and the stuffing wont fall or leak out.
In the hole on top, crack an egg! You can break the yolk or not, your preference. Top with more cheese/bacon if you like.
Bake in a 375 oven until the egg sets and the pastry is light brown, 20 min or so?