This Breakfast Tart is a delicious addition to any breakfast, brunch, or special occasion. Made with sausage, cheddar, and eggs in a flaky pie crust, this is one breakfast recipe you don’t want to miss!
This Breakfast Tart recipe comes together fast and is great for entertaining, holidays, or whenever you are looking for a delicious breakfast recipe. Plus, it’s a great way to use up leftover pie crust!
If you love eggs dishes, be sure to check out my Bacon Cheddar Crustless Quiche recipe, or this Asparagus Ricotta Frittata. And, for a delicious overnight casserole, don’t miss this Sausage Hash Brown Breakfast Casserole.
Why You Need to Make this Breakfast Tart!
With a cheesy meaty filling, this breakfast tart is sure to be your new favorite! Plus, it’s simple to make and comes together quickly.
What makes this recipe so special is the flaky tart crust. Here, I use just a simple roll out store-bought pie crust and press it into the tart pan. If you don’t have a tart pan, you can use a pie plate instead.
The filling is a combination of cooked breakfast sausage, cheddar cheese, cream cheese, and eggs. It’s all bakes up beautifully in the pie crust and will sure to please even the pickiest eaters.
This is a great recipe to have for special occasions and I always include it for holiday meals. You can prep the filling ahead of time and then just bake before serving.
So, if you love cheesy and savory egg dishes, then you need to give this breakfast tart a try! I guarantee it’ll be a new favorite recipe.
Ingredients and Substitutions
- Pie Crust: you can use homemade, but I always just opt for store-bought crust.
- Eggs: use large eggs here.
- Breakfast Sausage: my favorite breakfast sausage is Jimmy Dean. You can use cooked diced bacon, kielbasa, or omit the meat altogether if you’d like.
- Cheddar Cheese: I like to use cheddar because I always have it on hand. Shredded gruyere, Monterey Jack, or Colby would also be delicious.
- Cream Cheese: use room temperature cream cheese here. Low fat cream cheese or mascarpone cheese would be a good substitute.
- Veggies? Feel free to add leftover roasted veggies to your Breakfast Tart! They would be a delicious substitute for the meat.
How to Make a Breakfast Tart
You can make this recipe in a 9-inch tart pan or a pie dish. Start by preheating your oven to 400 degrees.
Step 1: Bake the pie crust
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Roll the pie crust into the tart pan. Press it into the sides of the pan and remove the excess dough. Use a fork to pierce the dough on the bottom and sides of the pan. Then, brush the pie crust with an egg white and bake for 10 minutes; set aside.
Step 2: Prepare the filling
If you haven’t already, cook the sausage in a skillet until it is no longer pink. Drain off any excess oil and set aside. In a bowl, whisk the eggs, then add in the cooked sausage, cheddar cheese, cream cheese, and seasonings. Mix until combined.
Step 3: Pour in the filling
Carefully pour the filing into the baked pie crust. Move around the filling so that it is spread evenly in the pan.
Step 4: Bake
Lastly, bake the breakfast tart until the center is set, about 25-30 minutes. Remove from oven and let sit for 5 minutes before serving. Garnish with diced green onion.
Serve this tart hot or a room temperature.
Recipe Tips
- After placing the dough in the tart pan, use a fork to pierce it. This will keep it from shrinking too much or getting air bubbles as it bakes.
- If you don’t have a tart pan, you can use a standard pie plate for this recipe.
- Cook the sausage before adding it to the filling. You could also use bacon or ham instead of sausage.
- Not a meat eater? Use roasted veggies instead.
- The easiest way to add the cream cheese is just to pinch of little pieces using your hands and add it to the eggs.
- Cook until the eggs are set in the middle of the tart. Let sit for 5 minutes before slicing.
- Leftover breakfast tart can be stored in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions
A tart pan is a round shallow pan with fluted sides. Most pans contain a removable bottom so the contents can be removed easily while retaining the shape created.
The recipe is made to fill the tart pan up perfectly. If you wanted to add roasted veggies, or another ingredient instead, be sure you are accounting for the additional ingredients by omitting or reducing the amount of something else.
More Breakfast Recipes!
Sausage and Cheddar Breakfast Tart
Ingredients
- 1 unroll-and-bake refrigerated pie crust
- 1 egg white, lightly beaten
- 6 oz pork breakfast sausage like Jimmy Dean
- 5 eggs
- 4 ounces cream cheese, at room temperature cut into small pieces
- 1 ½ cups shredded cheddar
- ½ teaspoon kosher salt
- diced green onion for topping optional
- nonstick cooking spray
Instructions
- Preheat oven to 400 degrees. Grease a 9-inch tart or pie pan with cooking spray.
- Unroll pie crust and arrange it on prepared pan. Gently press the crust into the bottom and sides of pan, trim any excess dough. Use a fork to prick the pie crust in several places (sides too). Brush the beaten egg white on the dough. Bake the pie crust until slightly brown, about 10 minutes. Allow the crust to cool for 5-10 minutes.
- In a nonstick skillet over medium-high heat, crumble in the sausage and cook until brown, about 5 minutes. Drain on a paper lined plate and set aside to slightly cool.
- In a large bowl, whisk the eggs, then add in the chunks of cream cheese, cheddar, salt, and cooked sausage, mixing to just combine. Pour the mixture into the cooled crust and bake until set and the top is golden, about 25-30 minutes. Cool the tart for 10 minutes before removing from tart pan or cutting. Garnish with diced green onion, optional.
Notes
- After placing the dough in the tart pan, use a fork to pierce it. This will keep it from shrinking too much or getting air bubbles as it bakes.
- If you don’t have a tart pan, you can use a standard pie plate for this recipe.
- Cook the sausage before adding it to the filling. You could also use bacon or ham instead of sausage.
- Not a meat eater? Use roasted veggies instead.
- The easiest way to add the cream cheese is just to pinch of little pieces using your hands and add it to the eggs.
- Cook until the eggs are set in the middle of the tart. Let sit for 5 minutes before slicing.
- Leftover breakfast tart can be stored in an airtight container in the refrigerator for up to a week.
This is the best Easter Brunch I’ve made so far. I loved the timeline. It really helped in making the brunch stress-free. All the guests were impressed with the food as well as how organized I was. Thank you!
I assume one adds the cooked sausage to the baked crust & then pours the wet filling over the top?
Hi Debby. I’m sorry for the confusion. Yes, add the sausage to the crust and pour the egg mixture over top.
This was okay, but I thought it was bland, suggestions?
I’m sorry to hear that. Did you use the Jimmy Dean sausage? That usually adds a lot of flavor to the recipe. You could try changing it up next time by adding in Monterrey Jack cheese or even a Mexican blend.