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Bacon and Egg Breakfast Tarts

Bacon and Egg Breakfast Tarts

Name: Bacon and Egg Breakfast Tarts
Yield: 4 small tarts
Ingredients: 1 (11 ounce) package pie crust mix; 1 (6 ounce) package Canadian-style bacon; 1 cup shredded Cheddar cheese; 4 eggs; ¼ cup milk; ¼ teaspoon ground nutmeg; ¼ teaspoon ground black pepper

Rating: 4.34 stars

77 Ratings
55 Reviews
6 Photos

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.

By JJOHN32

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Recipe Summary

Servings:

Yield:

4 small tarts

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

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Step 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.
Step 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).
Step 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
Step 5

Bake until eggs are soft cooked, about 15 to 20 minutes.

Nutrition Facts

Per Serving:

660 calories; protein 27.9g 56% DV; carbohydrates 42.5g 14% DV; fat 41.8g 64% DV; cholesterol 238.1mg 79% DV; sodium 1430.4mg 57% DV. Full Nutrition

Reviews (55)

Most helpful positive review

JDVMD

01/29/2006

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. Read More

Helpful

(326)

Most helpful critical review

george

07/07/2012

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. Read More

Helpful

(55)

77 Ratings

5 star values: 42
4 star values: 24
3 star values: 7
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JDVMD

01/29/2006

Helpful

(326)

DECAR48

01/07/2004

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. Read More

Helpful

(303)

giacinta

01/07/2004

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! Read More

Helpful

(261)

GIESER

01/07/2004

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! Read More

Helpful

(90)

MJMCD

01/07/2004

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! Read More

Helpful

(83)

mellie

04/23/2006

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! Read More

Helpful

(69)

Kathy Majesky Kalisch

03/30/2005

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. Read More

Helpful

(57)

george

07/07/2012

Helpful

(55)

Emi

07/08/2012

I've made this before but using wholemeal bread instead of pie pastry. I rolled the bread with a pin to remove all air in it and compress the bread into a thin bread sheet, fold the bread sheet into the muffin tray and brushed it with butter before cracking the egg in it with bacon/ham and cheese. Sprinkle the top with nutmeg, salt and pepper to taste. Read More

Helpful

(44)

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Nutritional Information

Bacon and Egg Breakfast Tarts

Servings Per Recipe: 4
Calories: 659.9

% Daily Value *

protein: 56 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 64 %

saturated fat: 74 %

cholesterol: 79 %

vitamin a iu: 11 %

niacin equivalents: 78 %

vitamin b6: 20 %

vitamin c:

folate: 28 %

calcium: 30 %

iron: 18 %

magnesium: 13 %

potassium: 9 %

sodium: 57 %

thiamin: 67 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Bacon and Egg Breakfast Tarts

1 of 55

All Reviews

JDVMD

01/29/2006

Helpful

(326)

DECAR48

01/07/2004

Helpful

(303)

giacinta

01/07/2004

Helpful

(261)

GIESER

01/07/2004

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!

Helpful

(90)

MJMCD

01/07/2004

Helpful

(83)

mellie

04/23/2006

Helpful

(69)

Kathy Majesky Kalisch

03/30/2005

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.

Helpful

(57)

george