Mini Breakfast Tarts

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These tiny quiches are delicious, with great presentation for parties or potlucks. They taste as good at room temperature as fresh from the oven, and are so simple to make.

By Dawn in OK

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
16
Yield:
16 mini tarts
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Arrange pie shells on a rimmed baking sheet.

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  • Mix milk, eggs, chives, hot sauce, salt, and pepper together in a bowl.

  • Divide Italian cheese blend, bacon, and sun-dried tomatoes evenly among the pie shells. Cover evenly with beaten egg mixture.

  • Bake in preheated oven until eggs are set, about 30 minutes.

Cook's Note:

You can substitute a box of frozen spinach, thawed, and squeezed dry, for the bacon.

You can substitute roasted red peppers for the sun-dried tomatoes if desired.

Nutrition Facts

Per Serving:
401 calories; protein 14.3g; carbohydrates 32.8g; fat 23.4g; cholesterol 95.1mg; sodium 595.7mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 5 stars
12/15/2017
I didn't even try one of these but am giving it a 5 star based off of my husbands reaction. He is not a big scrambled egg fan but started commenting about these after his first bite. He said they were really good and full of flavor. If you don't like sun dried tomatoes roasted bell peppers work well too. I bought real bacon bits instead and for two reasons. 1. To save time and mess. 2. I despise "wobbly" bacon and the real bacon bits in a bag stay firm and crunchy through the baking process. These were so simple and will be a regular around here. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
KiJo
Rating: 4 stars
11/29/2020
For 30 of the frozen tart shells I used 1 Tblsp of Epicure 3-onion seasoning and 1 Tblsp freeze dried chives (skipped the sun-dried tomatoes). Half was made with bacon I cut-up & cooked & cheddar cheese. The other half with jalapeno-monterey jack cheese. I went with the 6-eggs version of the recipe (noted for 16 tarts), and made all 30. Perhaps I put more filling than others but they were delicious. The jalapeno was cheesy, but needs more zip so I'll add some other spice next time or a stronger cheese than monterey jack or maybe crumbled hot italian sausage. I will definitely make these again - or some version of them. Great to freeze and reheat whenever I want something different for any time of day. Read More
highlandergirl
Rating: 4 stars
12/06/2020
I made my own dough for pastry, so not quite as pretty as preface ones. Egg mix only made enough to fill 24, that’s the only reason I didn’t give it a 5 star. I profiled tarts with crispy turkey bacon, feta and shredded cheddar cheese, tomato, yellow bell pepper and chives. These tasted outstanding!! I made them to freeze for use later but I had to sneak a couple for myself right away!!! Read More
Soup Loving Nicole
Allstar
Rating: 5 stars
12/15/2017
I didn't even try one of these but am giving it a 5 star based off of my husbands reaction. He is not a big scrambled egg fan but started commenting about these after his first bite. He said they were really good and full of flavor. If you don't like sun dried tomatoes roasted bell peppers work well too. I bought real bacon bits instead and for two reasons. 1. To save time and mess. 2. I despise "wobbly" bacon and the real bacon bits in a bag stay firm and crunchy through the baking process. These were so simple and will be a regular around here. Read More
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