Farmer's Breakfast Tart

By pattie_d

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

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from puffpastry.com

Preparation

Step 1

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 green onions and additional cheese, if desired.