Rating: 4.59 stars
413 Ratings
  • 5 star values: 289
  • 4 star values: 89
  • 3 star values: 27
  • 2 star values: 5
  • 1 star values: 3

Light and flaky, these tarts are easy to make and easy to reheat. Just wrap loosely in foil and heat at 350 degrees F for 10 to 15 minutes, or until warm.

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
10 tarts
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.

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  • Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.

  • Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.

  • Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.

  • Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

Nutrition Facts

232 calories; protein 8.2g; carbohydrates 12.4g; fat 16.6g; cholesterol 72.1mg; sodium 464.4mg. Full Nutrition
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Reviews (433)

Most helpful positive review

Rating: 4 stars
05/11/2007
I tried the regular size flaky biscuits and the grands. I found them both too doughy. I used regular frozen pie crusts and cut them with a 3" round cutter to fit the muffin cups. they slip right in. Turned out great. Used the recipe filling which is really good. Read More
(186)

Most helpful critical review

Rating: 3 stars
10/01/2011
These were ok..a little bland. I halved some grands & they still seemed too doughy/not enough egg. These definately need a little tobasco to the filling for a little more flavor. I'm not sure if I will make these again. Read More
(7)
413 Ratings
  • 5 star values: 289
  • 4 star values: 89
  • 3 star values: 27
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
05/10/2007
I tried the regular size flaky biscuits and the grands. I found them both too doughy. I used regular frozen pie crusts and cut them with a 3" round cutter to fit the muffin cups. they slip right in. Turned out great. Used the recipe filling which is really good. Read More
(186)
Rating: 5 stars
01/18/2004
I made these for Christmas Eve Brunch and they flew off the platter. I used a basic cream cheese dough for the crust (from Pampered Chef's recipe for pecan tassies) & I substituted onion flakes for the green onion and they turned out great. Since I was limited on oven space the morning of the Brunch I made these a couple days before and put then in the freezer until that morning. I placed them on foil and put them in the toaster oven until they were heated through and it was just like they were mixed up and baked right then. I will make these again - great to have in the freezer to use for an appetizer for drop in company too. Read More
(180)
Rating: 5 stars
11/06/2003
YUMMY! I just finished my second piece. I didn't have the patience for individual tarts so I threw everything onto a Pilsbury premade pie crust. I set the cooking time for 30 minutes. Perfect! Read More
(164)
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Rating: 5 stars
05/15/2006
I joined allrecipies just to write a review on this one! A huge hit at our Mother's Day brunch. Helpful tips: Use Grands cut in half and then rolled out for normal size muffin tins. Light cream cheese was great...less greasy than regular. Do not overfill the cups with the egg mixture so to avoid overflowing. Read More
(130)
Rating: 5 stars
01/18/2004
A delicious "flexible" recipe. I can make these a couple days ahead of time for breakfast on the run. They're just as good reheated in the microwave. I always make a spicy version along with this recipe as is. I substitue spicy breakfast sausage, pepperjack cheese, 4 oz chopped green chiles and 1 tsp. of creole seasong. Awesome. My co-workers went crazy for this recipe. Read More
(91)
Rating: 5 stars
01/18/2004
This was a hit at the party last night! I used sharp cheddar cheese in place of the Swiss and added some dried tomato sprinkles! I split the biscuits in two and made 24 mini muffins (I used a whole package of 10 and 2 from another package). If I would have had the time I would have doubled the mixture and made all the biscuits from both packages. As it was there was enough mixture to make 24 mini tarts. Read More
(62)
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Rating: 5 stars
11/08/2003
These were a hit at my daughter's preschool "graduation!" I omitted the green onion due to small guests and their tendency to avoid all things green. I also split the flaky biscuits in 2 and made them in mini muffin tins. I thought this was much better - less pastry dough and more tasty. I had leftover filling so I greased lg. muffin tins well and put the filling in without biscuits; they turned out terrific for my husband who is on Atkins. Excellent all around! Read More
(46)
Rating: 5 stars
01/28/2006
VERY good! I used puff pastry sheets rolling it out using a large mouth glass to cut and place in muffin pans. I used sharp cheddar instead of swiss and used lite cream cheese. Next I'm going to use MJ cheese and use green chilies! And then try using cooked sausage with red bell peppers cut up fine. Can't wait to try this out on my Sunday school class!!! Read More
(42)
Rating: 5 stars
10/06/2003
Excellent! And the best part is you can cook & crumble the bacon and mix all the ingredients for the filling the night before and refrigerate. Then in the morning just put them together. I doubled the recipe and everyone enjoyed them immensely. Read More
(41)
Rating: 3 stars
10/01/2011
These were ok..a little bland. I halved some grands & they still seemed too doughy/not enough egg. These definately need a little tobasco to the filling for a little more flavor. I'm not sure if I will make these again. Read More
(7)