"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Farmer's Breakfast Tart Recipe

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This recipe for Farmer's Breakfast Tart, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1/2 of a 17.3-ounce package Pepperidge FarmŽ 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 teaspoon ground black pepper
4 pork breakfast sausages, cooked (about 4 ounces), cut into 1/2-inch pieces
4 eggs
2 medium green onions, thinly sliced (about 1/4 cup)

Directions:
Directions:
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

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I like using bulk sausage better than sausage in a casing. To "lighten up" the tart, you can use turkey sausage and fat free sour cream or yogurt.

 

 

 

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