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Bacon and Egg Breakfast Tarts

SUBMITTED BY: JJOHN32

"Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup."
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 4.1 star rating.
Read Reviews (9)
Original recipe yield 4 small tarts

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (11 ounce) package pie crust mix
  • 1 (6 ounce) package Canadian-style bacon
  • 1 cup shredded Cheddar cheese
  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
  3. Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
  5. Bake until eggs are soft cooked, about 15 to 20 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by giacinta
Wow! This recipe made me a hero with my inlaws! I made variations on the fillings (some people... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by MJMCD
This recipe was a tremendous success when I served it to family and friends. It will become... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by DECAR48
Made this recipe in tartlets, so beat the eggs like you would for scrambled in with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by GIESER
Very delicious, but if you make the cups over regular muffin cups (3 x 1 1/2), there isn't... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by OLDBELL
Clean up was a bear because the egg leaked through the pastry shells. Either have thick pastry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2006 by JDVMD
Made these using frozen ready-made tarts and mixed everything in a bowl and then filled the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2005 by KATRINA55
These are very good. I used diced ham instead of bacon & also added some diced onion. Next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2006 by mellie
This has also become a regular at brunch gatherings for us! This recipe is pretty much... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2005 by ETIQUETTE
Fabulous recipe - the product is sensational. It does, however, need slightly larger tins to... MORE


 
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