There’s a smell that greets me every Saturday morning—bacon crisping, butter melting into warm flour, and a hint of thyme that makes me sink into the kitchen stool with a mug of coffee. My grandma used to bake something similar when our kitchen clock seemed to run on cozy moments rather than time—and I’ll tell you, bacon and egg galettes instantly transport me back to those Sunday-table mornings. They’re hands-on but forgiving, a pastry hug you can cradle with one hand while you spoon in a bite of runny yolk with the other. It’s like a cross between a beloved breakfast pastry and a mini quiche you can hold like a personal pie. I’ve made this countless times, and it never fails to disappear in minutes at my house. If you love the comforting pull of a ham and cheese croissant but crave something a tad heartier and easier to portion, this is your new go-to. I always do this when I need something special but not fussy, and trust me—this one’s a lifesaver on busy nights too.
What is bacon and egg galettes?
Think of bacon and egg galettes as portable, flaky pies that come with their own little crusty jackets. The name comes from the single, round sheet of pastry that’s folded up around a savory filling, then baked until the edges are bronzed and the center stays soft and custardy. It’s essentially a rustic tart—think galette meets brilliant breakfast bite. The beauty is that you can tailor the filling to your taste, using pantry staples and whatever veggies or herbs you have on hand. My version balances crisp bacon, creamy cheese, and a softly set egg, all tucked into a buttery crust that stays tender inside its deliciously shattery edges. It’s a simple concept, but when the dough spills into golden folds and the egg yolk oozes at the first slice, you’ll understand why this has earned a permanent spot in my recipe box. Think of it as a brunch that travels well for picnics or weekend mornings when you want to feed a crowd without slaving over a stove all day.
Why you’ll love this recipe?
What I love about bacon and egg galettes is how forgiving they are—you can improvise without feeling like
- Flavor: The moment that egg yolk mingles with melted cheese and smoky bacon, you get a luxurious bite that tastes like Sundays. The crust brings a toasty, nutty note that ties everything together, and a whisper of fresh herbs brightens the whole plate.
- Simplicity: No standing over a hot skillet for ages; you bake most of it in one pan, checking in only to drizzle glaze or adjust the oven as needed. The method is intuitive—you’ll get the hang of it after a couple of tries.
- Cost-efficiency: What is the best way to measure cost-efficiency? This recipe leans on pantry staples, and you probably already have most of what you need. A little bacon, some cheese, and a couple of eggs go a long way in a crust that serves several hungry mouths.
- Versatility: Swap the cheese, toss in a handful of spinach, or use leftover sausage for a different vibe. It’s a canvas for your fridge’s personality, not a rigid frame.
- Make-ahead magic: You can assemble the galettes and refrigerate them before baking, so you wake up to a ready-to-go brunch that feels special without extra stress.
What makes this recipe truly special is the way the flavors come together: the salty bite of bacon, the creamy richness of cheese, the silkiness of the egg, and the toasty crust that holds it all together. It’s comforting enough for a cozy family supper, but elegant enough to serve when friends drop by unannounced for coffee. I’ve served these with a simple arugula salad and a quick lemon vinaigrette, and the brightness from the greens brightens the whole dish without stealing the spotlight from the galette itself.
How to Make bacon and egg galettes
Quick Overview
This recipe comes together in three friendly chapters: crust, filling, and finish. Start with a crisp, buttery crust that becomes the shell for your savory center. Blind bake just a touch to keep it from getting soggy, then pile in diced bacon, a shower of cheese, and a central crater for the egg. The egg cooks gently as the galette finishes in the oven, so you get a runny yolk that’s still set enough to slice neatly. The result is a handheld, crusty-on-the-edges tart that’s perfect for breakfast, brunch, or a comforting weeknight dinner. It’s straightforward, not fussy, and the aroma alone will lure everyone to the table.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour, plus extra for dusting, cold and sifted
– 1/2 teaspoon fine grain salt
– 1 cup unsalted butter, cold and cut into 1/2-inch cubes
– 4–6 tablespoons ice water (more if needed, but go slow)
For the Filling:
– 6 slices bacon, cooked until crisp and chopped
– 1 cup shredded Gruyère or sharp cheddar (or a mix of both)
– 4 large eggs, at room temperature
– 1/4 cup fresh chives or parsley, finely chopped
– Salt and pepper, to taste
For the Glaze:
– 1 large egg, beaten with 1 tablespoon water (egg wash) or a simple brush of olive oil
– Optional toppings: sesame seeds, cracked pepper, or a light dusting of flaky salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 400°F (200°C). I like to slide a baking sheet into the oven as it preheats so the galette starts cooking on a hot surface. Line a round baking sheet with parchment paper, or lightly flour a silicone mat if you’re feeling fancy. If you have a cast-iron skillet you love, you can bake right in it for extra crusty edges.
Step 2: Mix Dry Ingredients
In a cold bowl, whisk together the flour and salt. This is my favorite moment—cold flour means a flakier crust, and the secret is not to overwork it. I always pop the flour back into the fridge for a few minutes if the kitchen’s warm; you’re aiming for a chill that mirrors a chilly morning breeze.
Step 3: Mix Wet Ingredients
Chop the cold butter into the flour a few times with a pastry cutter or two forks until the mixture resembles coarse breadcrumbs with some pea-sized bits of butter. Drizzle in ice water a tablespoon at a time, tossing with a fork until the dough just comes together. You want it to hold when pressed but not feel sticky. If you press and it cracks, add a touch more water—just a tad at a time.
Step 4: Combine
Turn the dough onto a lightly floured surface and shape into a rough disk. Wrap and chill for at least 30 minutes. Cold dough bakes up tender and flaky, which is exactly what we’re after here. While it chills, I fix a cup of coffee and pretend the kitchen clock is on my side for once.
Step 5: Prepare Filling
Cook the bacon until crisp, then drain on paper towels and chop. If you want extra flavor, reserve a teaspoon or two of the bacon fat to brush over the crust for a glossy finish. Grate the cheese, chop the herbs, and crack the eggs into a small bowl. You want clean yolks that won’t rattle when you whisk them, and you want to season both bacon and egg with a little salt and pepper.
Step 6: Layer & Swirl
Roll the chilled dough into a rough 12-inch circle on a lightly floured surface. Transfer to the parchment-lined sheet. Scatter the bacon and cheese in the center, leaving a 2-inch border. Gently crack the eggs around the center, being mindful not to break the yolks. You’ll swirl or fold the outer dough up and over the filling in a rustic pleat, creating a wheel-like look with a visible center. Don’t worry about perfection—this is a rustic galette, not a test kitchen model.
Step 7: Bake
Brush the exposed crust with the egg wash, sprinkle with a pinch of salt, and bake for 25–30 minutes, until the crust is golden and the eggs are just set. If the crust starts browning too quickly, shield the edges with a foil ring and reduce heat to 375°F (190°C). A little wobble in the egg center is a good sign—this is how you know the yolk stays luxuriously runny inside.
Step 8: Cool & Glaze
Remove the galette from the oven and let it rest for about 5–7 minutes. This is the moment I go around the kitchen with a towel to catch any stray steam and let the cheese settle into its melted, gooey embrace. If you like a glossy finish, brush the crust with a touch more egg wash and a light dusting of flaky salt or cracked pepper. The warmth from the filling will soften the crust ever so slightly, making every slice irresistible.
Step 9: Slice & Serve
Slice into wedges while still warm. A sharp knife helps maintain clean lines for a pretty plate. Serve with a side of greens or a quick tomato and arugula salad, and a dollop of yogurt or crème fraîche if you’ve got it. My family goes crazy for these with a dab of hot sauce or a little zing of lemon zest—personal touches that make a simple dish feel like a celebration.
What to Serve It With
These galettes shine on their own, but they’re even better with a few simple accompaniments that lift the flavors or balance the richness:
For Breakfast: A bright cup of coffee, a drizzle of hot sauce on the side for a morning kick, and a small bowl of fruit to cleanse the palate. I love a quick wedge of grapefruit or orange slices to wake things up.
For Brunch: A light arugula salad with lemon vinaigrette, and perhaps a flute of sparkling water with a squeeze of lime. If you’re feeding a crowd, double the recipe and set a board with cutlery, small forks, and napkins so guests can mingle and graze.
As Dessert: Believe it or not, a touch of honeyed yogurt and some fresh berries can be a surprising yet harmonious finish if you want a savory-sweet note. Or go classic with a tiny scoop of vanilla Ice Cream beside a warm slice.
For Cozy Snacks: Slice into wedges and serve with pickles, a few olives, and a hot mug of tea or cider. This is the kind of dish your friends nibble on between stories, and you’ll hear “this is so comforting” more than once.
My mom used to pair these with a simple cucumber salad and a light yogurt dip, something that would cut through the richness and keep the meal feeling bright. It’s not a formal course—it’s a casual moment that invites conversation and lingering at the table.
Top Tips for Perfecting Your bacon and egg galettes
These tips come from years of tweaking doughs and fillings, so you don’t have to learn the hard way. I’ve found that small adjustments make a big difference in texture and flavor.
Bacon Prep: If your bacon is extra fatty, pat it dry after cooking to reduce greasiness. You want crisp edges with a chewy center, not a greasy ring around the galette. Save a teaspoon of bacon fat if you’re feeling fancy—brush the crust with it for extra depth.
Crust Handling: Keep the dough cold and handle it as little as possible. The more you work it, the tougher the crust becomes. If it stains or cracks while rolling, fold it back together gently and chill again for 10 minutes.
Swirl Customization: The center is your canvas. If you want a prettier marbling, drizzle a little melted cheese into the center before you fold, then swirl with a knife to distribute. You’ll get a beautiful, rustic pattern that also holds the yolk nicely.
Ingredient Swaps: Flour alternatives like half whole-wheat can add nuttiness; if you’re avoiding dairy, use a dairy-free cheese substitute and a splash of almond milk in the dough to maintain tenderness. I’ve tested this with aged cheddar and a touch of blue cheese—both give a different but equally delicious profile. Start with small substitutions and taste as you go.
Baking Tips: If your oven runs hot, back off to 375°F (190°C) and bake a little longer. If you’ve got a convection setting, you can reduce the heat by 25 degrees. Look for a deep golden crust and a barely set center. If the crust looks pale, you can brush it with a bit more egg wash and bake a few more minutes.
Glaze Variations: An egg wash is classic, but you can also brush the crust with a tiny amount of olive oil for a fruity finish or a light honey glaze for a hint of sweetness. If you go with honey, pair it with herbs like thyme or chives to keep balance rather than sweetness overpowering the savory elements.
Lessons learned? I used to roll dough too thin and ended up with fragile edges that tore during transfer. Now I keep a slightly thicker rim, and it’s transformed my results. I’ve also learned that resting the dough is non-negotiable for tenderness. And yes, a splash of cold water in the dough is a lifesaver when you’re short on time but still want flaky layers. These galettes are forgiving, but a bit of patience goes a long way.
Storing and Reheating Tips
You’ll often want to make a batch and have it ready for busy mornings or a quick lunch. Here’s how I keep things tasty and fresh.
Room Temperature: The galettes can sit for up to 2 hours wrap-free if your kitchen isn’t warm. If the room is warm or you’re not serving them within a couple of hours, refrigerate to keep the filling from getting too soft.
Refrigerator Storage: Store covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–12 minutes until the crust regains its crunch and the center is warmed through. A quick 1–2 minutes in the microwave is fine for a fast reheat, but it will soften the crust, so I prefer the oven.
Freezer Instructions: Freeze baked galettes in an airtight container or wrap each in plastic wrap and foil. They’ll hold for up to 2 months. Thaw overnight in the fridge and reheat as above. The texture may be a touch crisper after freezing, which I personally love as a contrast to the creamy center.
Glaze Timing Advice: If you’re freezing, skip applying the glaze before freezing and brush or baste with glaze after reheating for a fresh finish. If you’re eating the same day, a final brush of glaze right before serving gives a lovely shine and extra flavor.
No matter how you store or reheat, expect a crust that’s still wonderfully flaky and a filling that remains juicy. If you’re in a rush, you can bake the crust first, let it cool, then add the filling and a fresh egg on top for a quick reheat-and-go option.
Frequently Asked Questions
Final Thoughts
Bacon and egg galettes aren’t just a recipe; they’re a memory-in-progress you can carry from kitchen to kitchen. They fold warmth, ease, and a touch of luxury into a single, handheld bite. This dish is a reminder that home cooking isn’t about perfection; it’s about a moment—sharing the crusty edge of a warm galette with someone you love, watching that yolk spill gold across melted cheese, and knowing you could do it again tomorrow. If you’re new to pastry, you’ll be surprised at how forgiving the dough is, and if you’re a seasoned baker, you’ll appreciate the way this comes together with minimal fuss and maximum personality. I hope you’ll try it, tweak it to your taste, and tell me what you changed. Happy baking, friend—your kitchen is about to become a little brighter with every slice. And I’d love to hear how yours turned out, too!
Bacon and Egg Galettes
Ingredients
Galettes
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup cold unsalted butter cut into cubes
- 0.5 cup ice water
Filling
- 6 slices bacon cooked and crumbled
- 4 eggs
- 0.5 cup shredded cheese cheddar or gruyere
- 1 tablespoon fresh chives chopped
Egg Wash
- 1 egg beaten
- 1 tablespoon milk
Instructions
Make the Galette Dough
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Gather the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assemble the Galettes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, divide the dough into 4 equal portions. Roll each portion into a circle about 8 inches in diameter.
- Transfer each dough circle to the prepared baking sheet.
- Sprinkle the crumbled bacon and shredded cheese over the center of each dough circle, leaving a 2-inch border.
- Carefully create a small well in the center of the filling for each egg. Crack one egg into each well.
- Fold the edges of the dough up and over the filling, pleating as you go, to create a rustic crust.
- In a small bowl, whisk together the egg and milk for the egg wash. Brush the crust with the egg wash.
Bake and Serve
- Bake for 20-25 minutes, or until the crust is golden brown and the egg whites are set but the yolks are still runny. If the crust is browning too quickly, loosely tent with foil.
- Sprinkle with fresh chives before serving.
