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 Summary

Servings:
4
Yield:
4 small tarts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

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
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(326)

Most helpful critical review

Rating: 3 stars
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
(55)
77 Ratings
  • 5 star values: 42
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
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
(326)
Rating: 4 stars
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
(303)
Rating: 5 stars
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
(261)
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Rating: 5 stars
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
(90)
Rating: 5 stars
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
(83)
Rating: 5 stars
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
(69)
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Rating: 4 stars
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
(57)
Rating: 3 stars
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
(55)
Rating: 5 stars
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
(44)
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