Reviewed: Oct. 21, 2009

is a good and easy thing to make ahead of time,then keep them in the cooler for when you need a quick breakfast, but next time i make im going to try making the shells , out of a sweet paste, also i scrambled the eggs and milk and nut meg then poured in to the shells. all in all good stuff

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the iron baker

Cooking Level: Professional

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Reviewed: Oct. 15, 2009

These are so yummy and easy. I love them warm and I love them cold for picnics.

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Amy

Cooking Level: Intermediate

Living In: Methuen, Massachusetts, USA

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Reviewed: 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!

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mellie

Cooking Level: Expert

Home Town: Orange, New South Wales, Australia

Living In: Melbourne, Victoria, Australia

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Reviewed: 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.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: 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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KATRINA55

Cooking Level: Intermediate

Living In: Alpena, Michigan, USA

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Reviewed: Jan. 20, 2005

Fabulous recipe - the product is sensational. It does, however, need slightly larger tins to accomodate a whole egg comfortably. I added red capsicum as a garnish before cooking & a little dab of plum sauce just after the milk to the pastry shells. It works well to add a bit of zest to the flavour. Will certainly be making these again.

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ETIQUETTE

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Reviewed: Jul. 3, 2003

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.

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DECAR48

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Reviewed: Jan. 17, 2002

Clean up was a bear because the egg leaked through the pastry shells. Either have thick pastry or don't prick too hard. My 3yr old loved helping to make it, though!

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OLDBELL

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Reviewed: Jul. 2, 2000

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!

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MJMCD

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Reviewed: May 26, 2000

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!

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giacinta

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Reviewed: May 22, 2000

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!

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