This Loaded Breakfast Galette Is Basically Bacon, Eggs & Cheese Wrapped in Flaky Pastry

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This breakfast galette recipe wraps a flaky Greek yogurt crust around bacon, eggs, potatoes & cheese — perfect for brunch or breakfast-for-dinner.

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Why This Recipe Works

This loaded breakfast galette recipe is the fix if you love breakfast casserole but hate the soggy middle. Wrapping the filling in a Greek yogurt pie crust — the same easy, forgiving dough behind our Greek Yogurt Pie Crust, just made savory — gives you a sturdy, flaky base that holds up to a wet egg filling without turning to mush. It’s the same free-form, fold-it-yourself format as our Taco Galette, just aimed at breakfast instead of dinner: real ingredients, no boxed hash brown mix, no canned soup binder.

As a bonus, between the eggs, cottage cheese, bacon, and cheddar, you’re looking at roughly 30g of protein a slice — no protein powder required.

Ingredients You’ll Need (with notes)

For the crust:

• All-purpose flour — the base of the dough; see high-altitude note below
• Sugar — just a touch, balances the tang of the yogurt
• Salt
• Cold butter, grated — cold butter is what makes this flaky, so don’t skip chilling it first
• Greek yogurt — this replaces most of the water/egg you’d use in a traditional crust and makes the dough much easier to work with than an all-butter crust

For the filling:

• Bacon, diced — for smoky flavor and rendered fat to cook the potatoes in
• Canadian bacon, diced — adds a second layer of savory, slightly different texture than regular bacon
• Yukon gold potatoes, shredded — Yukon golds hold their shape better than russets here and don’t turn gray
• Cottage cheese — this is the trick to a creamy, not-rubbery egg filling; don’t substitute ricotta, the moisture content is different
• Eggs
• Salt, pepper, garlic powder, dill, onion powder
• Shredded cheddar cheese — goes on top of the filling before folding, so it melts into a gooey layer instead of getting lost inside

Directions

Make the Crust

In a large bowl, whisk together the flour, sugar, and salt. Grate the cold butter directly into the bowl and toss to coat, then mix it gently with your hands until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible — those little butter pockets are what make the crust flaky. Add the Greek yogurt and mix with a pastry cutter or just with your hands until the dough just comes together; it should feel slightly tacky but not sticky. Wrap it in plastic and refrigerate while you make the filling.

Make the Filling

In a large skillet over medium heat, cook the diced bacon and Canadian bacon until the regular bacon is crisp and has rendered (cooked out) its fat, about 6–8 minutes. Add the shredded potatoes directly to the bacon fat in the pan and cook, stirring occasionally, until they soften and start to pick up color, about 5–7 minutes. In a separate bowl, whisk together the cottage cheese, eggs, salt, pepper, garlic powder, dill, and onion powder. Pour the egg mixture into the skillet with the bacon and potatoes and cook over medium-low heat, stirring gently, until just set — you want it slightly underdone since it’ll finish cooking in the oven. Remove from heat and let cool slightly.

Assemble and Bake

Preheat your oven to 400°F (see high-altitude note below). On a floured surface, roll the chilled dough into a 12–15 inch round. Transfer it to a parchment-lined baking sheet. Spoon the filling into the center, leaving a 2–3 inch border of dough all the way around. Top the filling with the shredded cheddar. Fold the edges of the dough up and over the filling, pleating as you go, leaving the center open. See my YouTube video in the recipe card below for a visual on how to do this. Brush the exposed crust with a beaten egg. Bake for 35–40 minutes, until the crust is deep golden brown. Let it rest 10 minutes before slicing.

High Altitude Tips

Baking at altitude changes two things in this recipe specifically:

• The crust: Flour dries out faster up here, so if your dough feels crumbly or won’t come together after adding the yogurt, work in an extra 1–2 tablespoons of flour — not more yogurt. Adding extra yogurt to fix dryness is a common instinct, but it throws off the butter-to-flour ratio and makes the crust tough instead of flaky.
• The bake: Water boils at a lower temperature at elevation, so the egg filling can take a few extra minutes to fully set. Bump your oven to 410–415°F and check at the 35-minute mark — if the center still jiggles when you nudge the pan, give it another 5–8 minutes, tenting the edges with foil if they’re browning too fast.
• The potatoes: They’ll take slightly longer to soften in the skillet at altitude — budget an extra minute or two before adding the egg mixture.

Ingredient adjustment recap:

• 2 cups all-purpose flour (+2 Tbsp for high altitude)

Tips for Success

• Grate your butter instead of cubing it — it distributes more evenly through the flour and makes the pastry-cutter step nearly foolproof.
• Don’t skip the chill on the dough. Cold dough is what gives you a flaky, not greasy, crust once it hits the oven.
• Slightly undercook the egg filling on the stovetop. It finishes in the oven, and stovetop-set eggs can turn rubbery by the time the crust is done.
• If the folded edges start browning too quickly, loosely tent the whole galette with foil for the last 10 minutes.

Storage & Reheating

Store leftovers covered in the fridge for up to 4 days. Reheat slices in a 350°F oven or toaster oven for about 10 minutes to keep the crust crisp — the microwave will work in a pinch but softens the crust.

What to Serve With It

A simple green salad with homemade ranch or a dollop of herb mayo on the side rounds this out nicely for brunch. For a cozy dinner version, pair it with fresh fruit, roasted vegetables, or a batch of Savory Fries. It also holds up well as a make-ahead lunch, sliced and packed cold or reheated.

Frequently Asked Questions

What is a galette?

A galette is a free-form, rustic pastry — the dough is rolled out, filled, and folded up around the edges by hand, with no pan or crimping required. It’s a much more forgiving format than a traditional pie.

How is a breakfast galette different from quiche?

Quiche relies almost entirely on an egg custard baked in a pie dish, so the crust-to-filling ratio stays pretty fixed. A breakfast galette bakes free-form on a flat sheet pan, which means you can pile in more potatoes, meat, and cheese alongside the eggs — and you get a crispier crust with more surface area than quiche gives you.

Can I make this breakfast galette ahead of time?

Yes — you can make the dough up to 2 days ahead and keep it wrapped in the fridge, or fully assemble and bake the galette, then reheat individual slices as needed through the week.

What can I use instead of Canadian bacon?

Diced ham or an extra 3–4 slices of regular bacon both work fine if you don’t have Canadian bacon on hand.

Can I freeze a breakfast galette?

Yes, once fully baked and cooled. Wrap slices individually and freeze up to 2 months; reheat from frozen in a 350°F oven until warmed through, about 20 minutes.

Why is my galette crust soggy on the bottom?

Usually it’s from underbaking or slicing too soon. Make sure the crust is deep golden all the way around, and let the galette rest a full 10 minutes before cutting so the filling can set.

Is this breakfast galette high in protein?

Yes — between the eggs, cottage cheese, bacon, and cheddar, each slice has approximately 30g of protein, no protein powder or supplements needed.

Final Thoughts

This one’s become our go-to when we want breakfast-casserole flavor without the soggy middle — and it’s just as good reheated the next morning. If you make it, I’d love to know how it turned out — leave a comment below or tag me on Facebook or Instagram @my.colorado.kitchen!

For the kitchen tools I use in this recipe (my grater, pastry cutter, and baking sheet), check out my Amazon storefront.