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My review
Bacon and Egg Breakfast Tarts
74
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."
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Ingredients
servings 660Original recipe yields 4 servings (4 small tarts)
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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).
- 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
- Bake until eggs are soft cooked, about 15 to 20 minutes.
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Reviews
Read all reviews 5375 Ratings
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Most helpful positive review
1/29/2006
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: o...
Most helpful critical review
7/7/2012
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 minute...
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1/29/2006
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: o...
7/3/2003
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 min...
5/26/2000
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 o...
5/22/2000
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!
7/2/2000
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 ...
4/23/2006
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...
3/30/2005
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.
7/7/2012
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 minute...
5/18/2013
I use packaged, frozen puff-pastry tart shells. Scramble the eggs with a little milk, and fold-in diced smoked Scottish Salmon, minced Shallots, rinsed nonpariel capers and chopped Escargot. Top...