Reviewed: May 20, 2013

For quicker, lower in fat version: use a pillsbury deep dish pie crust (thawed), 4 eggs instead of 2, low or non fat cream cheese and milk, and I used peperjack cheese to add more flavor. It came out perfect and yummy! Will make it again for guests.

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Reviewer:

Momma Dawg

Reviewed: Sep. 22, 2012

After reading most of the reviews, used an extra egg (3 total), light cream cheese, MJ cheese. I also added salt,pepper and a couple of dashes of tobasco. I bought the small can of Grands Flaky and cut each in half. I had plenty of cream cheese sauce left over after filling 8 regular cupcake holder. I need to stretch out the dough more on the side I guess. I started baking at 375 degrees for 15 minutes and turned it off to let sit for 5 minutes inside but it was starting to brown too much so I took it out after 2 minutes. Next time, I will bake at 350 for 15 minutes and turn it off with the tarts still in the oven for an additional 5 minutes. It was tasty so I can see how it can be bland for some of the other reviewers if they didn't add any spices or tobasco.

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Reviewer:

pwinfy

Reviewed: Jun. 28, 2012

Mine never look like the picture.. BUT VERY VERY TASTY!!!

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Reviewer:

JennyE571

Reviewed: Jun. 3, 2012

Wonderful. We go RV'ing with two toddlers, and this recipe is perfect for those trips. It is versatile, and easily frozen for consumption at a later date. I have found you can include any ingredients to suite your taste in the egg mixture, but the flaky biscuits are a must. I'm so happy to have found this recipe!

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Reviewer:

HolleyMomma

Cooking Level: Intermediate

Home Town: Palmyra, Pennsylvania, USA

Living In: Tampa, Florida, USA

Reviewed: May 25, 2012

These are so easy and savory. I usually mix up the filling the night before to save me from one extra thing to do in the morning. They're perfect for a brunch side or to have something warm to add to that continental breakfast as you're rushing houseguests off to the airport at the end of a visit. When I have friends come to visit, they often request these guys.

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Reviewer:

Sherry

Reviewed: May 21, 2012

Very nice little tarts. Very easy, too! I didn't have biscuit dough, but I wanted to use up some leftover pie crust. So, I just rolled out, used a small biscuit cutter, and used that as the bottom crust instead. I'm sure biscuit dough would be flakier, but it worked really well this way too--made it more quiche like with the crust. The cream cheese adds flavor to this--I was a bit worried about it. I ended up with 12 tarts--my one muffin tin makes smaller muffins. I didn't bother topping with bacon--I don't need more of it anyway, as you can still taste it and these bake up perfectly in the time allotted. These are great for little breakfasts with fruit. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 15, 2012

DAIRY FREE! So I modified this recipe to make it dairy free. I used dairy free biscuit dough (food lion brand), sausage instead of bacon, toffuti cream cheese (only about 3 oz), no swiss cheese and rice milk. The result, not bad! I will make them again and try bacon!

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Reviewer:

What'sCookin?

Cooking Level: Intermediate

Reviewed: Oct. 1, 2011

These were ok..a little bland. I halved some grands & they still seemed too doughy/not enough egg. These definately need a little tobasco to the filling for a little more flavor. I'm not sure if I will make these again.

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Reviewer:

GINGERLY88

Cooking Level: Intermediate

Reviewed: Aug. 4, 2011

made these for a brunch and everyone loved them! I made them in a mini size and just pressed out the dough into the small cups and baked for a few less minutes. turned out very well

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