bacon and egg galettes

Name: Bacon and Egg Galettes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 0.5 pound bacon (cooked and crumbled); 4 eggs; 1 sheet puff pastry (thawed); 0.5 cup shredded cheese (cheddar or gruyere); 1 tablespoon milk; 0 salt (to taste); 0 black pepper (to taste)

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I still remember the first time I made these bacon and egg galettes for my family. It was a chaotic Saturday morning, the kind where everyone’s running in different directions, and breakfast is usually a grab-and-go affair. I needed something that felt special but wouldn’t send me into a pre-coffee frenzy. I’d seen pictures of galettes, these rustic, freeform tarts, and thought, “Why not make them savory?” The result? Pure magic. My youngest, who can be the pickiest eater on planet Earth, took one bite and declared, “Mom, this is the best thing you’ve ever made!” High praise indeed! Since then, these bacon and egg galettes have become a weekend staple, a guaranteed hit for brunches, and even a surprisingly elegant answer to “what’s for dinner?” when I’m short on time. They’re so much more forgiving than a quiche and infinitely more charming.

What is a Bacon and Egg Galette?

So, what exactly are these delightful things I can’t stop raving about? Think of a galette as a pie’s laid-back cousin. Instead of a fussy pie dish, you simply shape the dough into a circle, pile your delicious fillings in the center, and then fold the edges of the dough up and over the filling, leaving the middle exposed. It’s supposed to look a little imperfect, a little rustic, and that’s part of its charm! My bacon and egg galettes are essentially a flaky, buttery pastry crust filled with savory goodness. We’re talking crispy, smoky bacon, creamy scrambled eggs, a hint of sharp cheese, and maybe some fresh herbs. It’s everything you love about breakfast, all wrapped up in one easy-to-handle, incredibly satisfying package. It’s less about precision and more about embracing that wonderfully imperfect, homemade feel.

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to this bacon and egg galette recipe, and I just know you’re going to fall in love with it too. For starters, the flavor is just out of this world. You get that salty, smoky crunch from perfectly cooked bacon, balanced by the tender, almost custardy scrambled eggs. Add in some sharp cheddar or Gruyere cheese, and it’s pure bliss. But it’s not just about taste; it’s about the sheer simplicity of it all. I’m not kidding when I say this is a lifesaver on busy mornings or when unexpected guests pop over. The pastry dough comes together so easily – you don’t need to be a pastry chef to get a beautiful, flaky crust. And the filling? Even simpler! It’s incredibly budget-friendly, too. Most of the ingredients are pantry staples, and you can easily adapt it based on what you have on hand. What I love most about this recipe is its versatility. Serve it for a leisurely weekend brunch with a side of fresh fruit, or dress it up for a light weeknight dinner with a simple green salad. It’s the kind of dish that feels both comforting and sophisticated, a rare and wonderful combination. It truly stands out because it delivers big on flavor and presentation without demanding hours in the kitchen.

How do you make a bacon and egg galette?

Quick Overview

Making these bacon and egg galettes is surprisingly straightforward. You’ll whip up a quick, flaky pastry dough, cook your bacon until wonderfully crisp, gently scramble some eggs, and then assemble everything on a baking sheet. The magic happens in the oven as the pastry bakes to golden perfection and the filling melds together. It’s designed to be forgiving, so don’t worry about making it look absolutely perfect – that’s the beauty of a galette!

Ingredients

For the Pastry Dough: What is the best way to make it?
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
½ cup ice water, or slightly more if needed

For the Filling:
8 ounces thick-cut bacon, chopped
6 large eggs
¼ cup milk (whole milk gives the best richness)
½ teaspoon salt
¼ teaspoon Black Pepper
½ cup shredded cheese (cheddar, Gruyere, or a mix work beautifully)
2 tablespoons chopped fresh chives or parsley (optional, but lovely)

For the Egg Wash (optional):
1 egg, beaten with 1 tablespoon water

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get the oven ready. Preheat it to 400°F (200°C). While the oven heats up, grab a large baking sheet and line it with parchment paper. This is my little trick for easy cleanup; trust me, you’ll thank me later! If you don’t have parchment paper, a light greasing of the baking sheet will do, but parchment makes sliding the galette off so much easier.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour and salt. I like to use a whisk here to make sure everything is evenly distributed. This might seem like a small step, but it ensures your pastry has a consistent texture and flavor throughout. No one wants a bite that’s just flour or just salt!

Step 3: Mix Wet Ingredients

Now, for the magic of a flaky crust: the butter. Add your cold, cubed butter to the flour mixture. Using a pastry blender, a fork, or even just your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These little butter pockets are what create those wonderful flaky layers when the pastry bakes. Don’t overwork it! Just aim for that crumbly texture. Then, gradually add the ice water, 1-2 tablespoons at a time, mixing with a fork until the dough just starts to come together. You might not need all the water, or you might need a tiny bit more. The goal is a shaggy dough that holds together when you squeeze it, but isn’t sticky. Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Don’t knead it; just press it into a flat disc, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes (or up to 2 days). This chilling time is crucial; it lets the gluten relax and the butter firm up, making the dough much easier to roll out and ensuring a tender, flaky crust.

Step 4: Prepare Filling

While the dough is chilling, let’s get started on the filling. Cook the chopped bacon in a large skillet over medium heat until it’s nice and crispy. This usually takes about 8-10 minutes. Once it’s done, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain off any excess grease. Leave about a tablespoon of the bacon grease in the skillet – it adds fantastic flavor! Now, in a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this egg mixture into the skillet with the reserved bacon fat. Cook over medium-low heat, stirring gently and frequently, just until the eggs are softly scrambled and still slightly wet. You don’t want them to be dry and overcooked; they’ll finish cooking in the oven. Remove the skillet from the heat and stir in the crispy bacon, shredded cheese, and fresh chives or parsley, if you’re using them. Give it a good stir to combine all those delicious flavors.

Step 5: Layer & Swirl

Take your chilled dough out of the refrigerator. On a lightly floured surface, roll out the dough into a rough 12-inch circle, about ⅛ inch thick. Don’t worry if it’s not perfectly round – remember, rustic is beautiful! Carefully transfer the dough to your prepared baking sheet. Spoon the bacon and egg filling into the center of the dough, leaving about a 2-inch border all around. Now for the fun part: fold the edges of the dough up and over the filling, pleating it as you go to create that signature galette shape. Gently press the folds to secure them. If you’re using an egg wash, brush it lightly over the folded pastry crust for a beautiful golden sheen. This is totally optional, but it does make them look extra special!

Step 6: Bake

Pop the baking sheet into your preheated oven. Bake for 25-35 minutes, or until the pastry crust is golden brown and the filling is set. The exact baking time will depend on your oven, so keep an eye on it. You want that pastry to be cooked through and beautifully crisp. If the crust starts to brown too quickly, you can always tent the edges loosely with foil.

Step 7: Cool & Glaze

Once baked to perfection, carefully remove the galettes from the oven. Let them cool on the baking sheet for about 10-15 minutes before slicing. This allows the filling to set up properly, making it much easier to cut into clean slices. If you’re adding any extra glaze or drizzle, now’s the time to do it once they’ve cooled slightly.

Step 8: Slice & Serve

Use a sharp knife or a pizza cutter to slice the galettes into wedges. Serve them warm and watch them disappear! The combination of the flaky crust and savory filling is just irresistible.

What to Serve It With

These bacon and egg galettes are wonderfully versatile, making them perfect for any meal and any occasion. For a classic breakfast, I love serving them with a steaming mug of good quality coffee and a side of fresh berries. The sweetness of the berries is a lovely contrast to the savory galette. If you’re planning a brunch, these are an absolute showstopper! You can plate them elegantly with a sprig of parsley, alongside a vibrant fruit salad or even some avocado slices. For a slightly more refined feel, a mimosa or a sparkling rosé pairs beautifully. If you’re craving something savory for dinner but don’t want to put in a ton of effort, these are perfect. A simple side salad with a light vinaigrette is all you need to round out the meal. And for those cozy, lazy weekend afternoons, they make a fantastic snack. Just grab a slice (or two!) and pair it with a comforting cup of tea or a cold glass of milk. My family also loves having these for a “breakfast-for-dinner” night, usually with a side of Roasted Potatoes.

Top Tips for Perfecting Your Bacon and Egg Galettes

Over the years, I’ve learned a few tricks that help make these bacon and egg galettes absolutely perfect every single time. One of the most important things is getting the pastry dough right. Remember, don’t overwork it! When you’re cutting in the butter, you want to see those little pea-sized chunks. They’re your ticket to flaky layers. And always, always use cold butter and ice water; that’s non-negotiable for a tender crust. Chilling the dough is also a step you really shouldn’t skip. It makes it so much easier to roll out and prevents it from becoming tough. When you’re rolling out the dough, don’t obsess over a perfect circle. A slightly irregular shape is part of the galette’s rustic charm! Just aim for an even thickness, about ⅛ inch. For the filling, I find that using good quality, thick-cut bacon makes a big difference in flavor and texture. When you scramble the eggs, remember they’ll continue to cook in the oven, so pull them off the heat when they’re still a little wet and soft. Overcooked eggs will be dry and crumbly in your galette. Don’t be afraid to experiment with different cheeses! Gruyere adds a nutty depth, while a sharp cheddar brings a familiar tang. A mix is often the best of both worlds. If you like a little extra oomph, a pinch of red pepper flakes in the egg mixture can add a subtle warmth. And for serving, consider a light drizzle of Hot Honey over the top just before serving; it’s a game-changer! I’ve also found that if I’m in a real hurry, I can use store-bought puff pastry or even good quality pie crust in a pinch, though the homemade version is truly superior. Just adjust baking time accordingly.

Storing and Reheating Tips

These bacon and egg galettes are fantastic for making ahead, which is a lifesaver for busy households. If you have leftovers, your best bet for storing them is in the refrigerator. Once they’ve cooled completely, wrap them tightly in plastic wrap or place them in an airtight container. They’ll stay delicious in the fridge for about 2-3 days. I try not to glaze them if I know I’ll be storing them, as the glaze can get a bit sticky and messy over time. For longer storage, you can freeze them. Once cooled, you can wrap individual slices or whole galettes tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. They should keep well in the freezer for up to 2 months. When you’re ready to reheat, the best method depends on how you want them. For a single slice, I often pop it in a toaster oven or a regular oven at around 350°F (175°C) for about 10-15 minutes, or until heated through and the crust is re-crisped. If you’re reheating a larger portion or a frozen galette, allow a bit more time. Microwaving is an option for a quick reheat, but the crust won’t be as crispy. If you’ve frozen them, it’s best to thaw them in the refrigerator overnight before reheating in the oven for the best texture. If you’re glazing them for serving, I recommend doing that right before you plan to eat them to keep the glaze looking its best.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make these bacon and egg galettes gluten-free, you’ll want to use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the amount of ice water slightly, as gluten-free flours can absorb liquid differently. Start with about 6-7 tablespoons and add more if needed until the dough just comes together. The texture of the crust might be slightly different – sometimes a bit more crumbly – but it will still be delicious! Ensure all other ingredients like bacon and cheese are also certified gluten-free.

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a bacon and egg galette. If you were thinking of a different recipe, or perhaps wanting to add zucchini to this one, then for most recipes, I recommend leaving the peel on for added nutrients and texture, unless the peel is particularly tough or bitter. For galettes, if you do choose to add zucchini, make sure to grate it and squeeze out as much moisture as possible to prevent a soggy crust.

Can I make this as muffins instead?

Yes, you can definitely adapt this recipe into muffin form! You would need muffin liners and a standard muffin tin. Prepare the dough and filling as instructed, but instead of rolling and folding, you’ll likely want to press portions of the dough into the muffin cups, then spoon in the filling. Alternatively, you could make a simpler pastry dough or even use a biscuit dough for the base if you want something quicker. For baking, fill the muffin cups about two-thirds full with the dough and filling, and bake at around 375°F (190°C) for 20-25 minutes, or until golden and cooked through.

How can I adjust the sweetness level?

These bacon and egg galettes are designed to be savory, so there isn’t much sweetness involved in the base recipe. If you find you prefer a hint of sweetness in your savory dishes, you could add a tiny pinch of sugar (about ½ teaspoon) to the egg mixture. Alternatively, serving them with a touch of maple syrup or hot honey on the side provides a delightful sweet and savory contrast without altering the galette itself.

What can I use instead of the glaze?

The glaze in this recipe is usually an optional egg wash for the crust, or sometimes a sweet glaze if you’re making a dessert galette. For these savory bacon and egg galettes, the “glaze” is typically just the egg wash on the crust for shine. If you’re looking for other finishing touches instead of an egg wash, you could brush the crust with a little melted butter towards the end of baking for a lovely golden color, or simply skip it altogether! A sprinkle of extra herbs or cheese over the top right after baking also looks and tastes fantastic.

Final Thoughts

I truly hope you give these bacon and egg galettes a try. They’re more than just a recipe to me; they’re a reminder of cozy mornings, happy family meals, and the joy of creating something delicious from scratch. They manage to be both incredibly comforting and surprisingly elegant, all without requiring a ton of fuss. The flaky pastry, the Savory Bacon, the creamy eggs – it’s a combination that just works, every single time. If you love this recipe, you might also enjoy my [link to another savory tart recipe] or my [link to a brunch-friendly pastry recipe]. They share that same spirit of rustic charm and delightful flavor. I can’t wait to hear what you think and how they turn out for you! Please leave a comment below with your thoughts or any variations you try. Happy baking, and enjoy every delicious bite!

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