4ouncescream cheese, at room temperature cut into small pieces
1 ½cupsshredded cheddar
½teaspoon kosher salt
diced green onion for toppingoptional
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.