Bacon and Egg Breakfast Tarts Recipe - Allrecipes.com
Bacon and Egg Breakfast Tarts Recipe
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Bacon and Egg Breakfast Tarts
Pastry shells filled with eggs, bacon, and cheese and baked to bubbly. See more

Bacon and Egg Breakfast Tarts

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 small tarts Change Servings
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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 More Reviews

Most Helpful Positive Review
Jan 07, 2004

Made this recipe in tartlets, so beat the eggs like you would for scrambled in with the milk,cheese,bacon, salt and pepper and then poured a bit into each tartlet. Very good. Cooked crusts 8 minutes, then with filling 10 min.

 
Most Helpful Critical Review
Jul 07, 2012

Tried the B&E breakfast tarts. End result were good with some modifications suggested by others writing in. When you are serving 5 adult appetites, the meal is time demanding - about 30 minutes. It looks good, tastes okay but I found that each person wanted two servings. Biggest problem was the Calorie count, Fat and Cholesterol. Wow....if you are concerned about any of those counts.

 
Jan 29, 2006

Made these using frozen ready-made tarts and mixed everything in a bowl and then filled the tarts. I used frozen diced onions (didn't bother to cook ahead of time). I made two different kinds: one with diced Canadian bacon and the other with packaged real bacon bits. I prefered the latter. These reheat wonderfully in the microwave. Perfect for a brunch.

 
Jan 07, 2004

Wow! This recipe made me a hero with my inlaws! I made variations on the fillings (some people don't eat bacon, etc.) so that everyone could have what they liked best. Kids loved having "their own" just like the grown-ups (who helped themselves to 2-3 each!)After reading another review of the recipe, I made my version in the extra large muffin tins (usually used for commercial use) and kept my oven just a tad lower because they were cooking quite quickly. I WILL make this again and again!

 
Jan 07, 2004

Very delicious, but if you make the cups over regular muffin cups (3 x 1 1/2), there isn't enough room for all the filling stuff; making the pastry cups is rather time consuming!

 
Jan 07, 2004

This recipe was a tremendous success when I served it to family and friends. It will become my "standard" at brunch gatherings from now on. I prepared the tart shells ahead of time, carefully placed them in tuperware containers and froze them. This makes preparation a snap on the day of the party!

 
Apr 23, 2006

This has also become a regular at brunch gatherings for us! This recipe is pretty much perfect, I used whole pieces of bacon and wrapped them around the cups so it "hugs" the egg. I also added a teaspoon of Dijon mustard per 2 servings for extra flavour. Thanks for your yummy recipe!

 
Mar 30, 2005

These are very good. I used diced ham instead of bacon & also added some diced onion. Next time I think I'll add some red or green pepper also for color & flavor. Over all, it's a good recipe.

 

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Nutrition

  • Calories
  • 660 kcal
  • 33%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 264 mg
  • 88%
  • Fat
  • 41.8 g
  • 64%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1430 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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