Looking for a hearty and delicious breakfast option? Look no further than this Savory Elk Breakfast Galette! This rustic pastry is loaded with flavorful elk sausage, eggs, and savory veggies baked into a buttery, flaky crust. Perfect for feeding a hungry crowd or enjoying a lazy weekend brunch. Don’t forget to check out our collection of other Elk Recipes too!
With its combination of savory flavors and rich textures, this Elk Breakfast Galette is sure to be a crowd-pleaser at any breakfast or brunch gathering. And the best part is, it’s surprisingly easy to make! Whether you’re an experienced cook or a beginner in the kitchen, you’ll love how simple and satisfying this recipe is. So grab your apron and get ready to whip up a delicious breakfast that’s sure to impress!
Ingredients Needed
- 2 Tbsp. olive oil – divided
- ½ pound ground elk
- ½ pound ground breakfast sausage
- ½ a red bell pepper, diced
- ½ a small onion, diced
- ¼ tsp. pepper
- ¼ tsp salt
- ½ cup ricotta
- ½ cup freshly grated Parmesan
- ½ Tbsp. minced garlic
- ¼ tsp. Oregano
- 1 refrigerated pie crust
- 1-2 cups fresh baby spinach – coarsely chopped
- 2 Tbsp. canned Hatch Green Chile
- ¼ cup grated Monterey Jack cheese
- 4-5 large eggs
- hot sauce
- green onions, chopped, for garnish
How to make the Savory Elk Breakfast Galette
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the red pepper and onion to the skillet and sauté until fragrant. Then add in the ground elk, sausage, salt, and pepper. Cook until no longer pink and the vegetables are softened.
- Add the ricotta, Parmesan, 1 tablespoon olive oil, minced garlic, and oregano in a medium-sized mixing bowl, and stir to combine.
- Lay down a sheet of parchment paper and dust it with flour. Place the pie crust dough onto the parchment paper and roll it out until it’s about 12 inches in diameter.
- Spread the ricotta mixture evenly onto the crust, leaving a 2-inch space between the edge of the dough and the mixture. Top with the baby spinach, then the cooked elk mixture. Sprinkle with the grated Monterey Jack cheese.
- Gently fold up the edges all the way around, pleating as you go. Whisk one egg and one tablespoon of water in a small bowl. Using a basting brush, brush the egg wash over the edges of the galette.
- Transfer the parchment paper and galette to a baking sheet and bake for 25 minutes. Remove from the oven and carefully crack four eggs over the center of the galette. Return to the oven for another 5 to 8 minutes, or until the crust is golden and egg whites are cooked, though the yolks should remain soft.
- Remove from the oven; drizzle with hot sauce, and garnish with green onion, then serve immediately.
Recipe FAQs and Notes
Can I use regular pork sausage instead of elk sausage?
Yes, you can use any kind of sausage you like, but elk sausage will give the galette a unique and delicious flavor.
Can I make my own homemade pie crust?
Absolutely! You can make your own pie crust from scratch if you would like to, just make sure that the crust is big enough to hold all of the ingredients.
Is galette crust the same as pie dough?
In terms of dough, yes! The difference is that pie crust is typically baked in a sloped pie pan, often with a top crust with crimped edges, whilst a galette crusts are freeform and is baked directly on a baking sheet.
Recommended Kitchen Resources for this Recipe
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Enjoy these other Elk Recipes!
Savory Elk Breakfast Galette Recipe
Savory Elk Breakfast Galette
Looking for a hearty and delicious breakfast option? Look no further than this Savory Elk Breakfast Galette!
Ingredients
- 2 Tbsp. olive oil - divided
- ½ pound ground elk
- ½ pound ground breakfast sausage
- ½ a red bell pepper, diced
- ½ a small onion, diced
- ¼ tsp. pepper
- ¼ tsp salt
- ½ cup ricotta
- ½ cup freshly grated Parmesan
- ½ Tbsp. minced garlic
- ¼ tsp. Oregano
- 1 refrigerated pie crust
- 1-2 cups fresh baby spinach - coarsely chopped
- 2 Tbsp. canned Hatch Green Chile
- ¼ cup grated Monterey Jack cheese
- 4-5 large eggs
- hot sauce
- green onions, chopped, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the red pepper and onion to the skillet and sauté until fragrant. Then add in the ground elk, sausage, salt, and pepper. Cook until no longer pink and the vegetables are softened.
- In a medium-sized mixing bowl, add the ricotta, Parmesan, 1 tablespoon olive oil, minced garlic, and oregano, stir to combine.
- Lay down a sheet of parchment paper and dust with flour. Place the pie crust dough onto the parchment paper and roll out until it’s about 12 inches in diameter.
- Spread the ricotta mixture evenly onto the crust, leaving a 2-inch space between the edge of the dough and the mixture. Top with the baby spinach, then the cooked elk mixture. Sprinkle with the grated Monterey Jack cheese.
- Gently fold up the edges all the way around, pleating as you go. In a small bowl, whisk one egg and one tablespoon of water together. Using a basting brush, brush the egg wash over the edges of the galette.
- Transfer the parchment paper and galette to a baking sheet and bake for 25 minutes. Remove from the oven and carefully crack four eggs over the center of the galette. Return to the oven for another 5 to 8 minutes, or until the crust is golden and egg whites are cooked, though the yolks should remain soft.
Notes
Can I use regular pork sausage instead of elk sausage?
Yes, you can use any kind of sausage you like, but elk sausage will give the galette a unique and delicious flavor.
Can I make a my own homemade pie crust?
Absolutely! You can make your own pie crust from scratch if you would like to, just make sure that the crust is big enough to hold all of the ingredients.
Is galette crust the same as pie dough?
In terms of dough yes! The difference is that pie crust is typically baked in a sloped pie pan often with a top crust with crimped edges whilst a galette crust's are freeform and is baked directly on a baking sheet
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 176mgSodium: 620mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 23g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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