These breakfast tarts are excellent for brunch, but they are also manageable to serve during the workweek.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 small tarts |
Ingredients
- 1 (11 ounce) package pie crust mix
- 2 tablespoons cold water
- 2 teaspoons cold water
- 1 (6 ounce) package Canadian-style bacon
- 1 cup shredded Cheddar cheese
- 4 large eggs
- ¼ cup milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Stir together 1 1/3 cups pie crust mix and 2 tablespoons plus 2 teaspoons cold water in a large bowl until pastry forms a ball; save remaining pie crust mix for another use. Divide pastry ball into 4 equal pieces.
- Roll each piece into a 6-inch circle on a floured surface. Drape each circle over inverted large 3×1 1/2-inch muffin cups or 6-ounce custard cups; make pleats, so pastry fits snugly against the cup. Prick surface using a fork. Place on an ungreased cookie sheet.
- Bake in the preheated oven until light brown, 8 to 10 minutes. Cool for 5 minutes, then carefully remove tart shells from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
- Place 2 bacon slices into the bottom of each tart shell. Sprinkle with Cheddar cheese, making a small well in each. Break 1 egg into each well and add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place filled tarts on the same ungreased cookie sheet.
- Bake in the preheated oven until eggs are soft-cooked, 15 to 20 minutes.
- You can use individual pie or tart pans for baking the tart shells; cut dough circles 1 inch larger than the inverted pans, then fit them into the pans.
- You can use 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon instead of Canadian bacon. Use 2 tablespoons of meat in each tart shell.
- The pie crust directions are based on Betty Crocker Pie Crust Mix for a single crust.
Nutrition Facts
| Calories | 660 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 238 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 15 g |
| Sodium | 1430 mg |
| Sugars | 1 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious.
Very good
This recipe looks amazing But folks, the video shows ham not Canadian bacon (also known as peameal or back bacon). Back bacon does not have a rind (most has peameal coating) and is not precooked (or cured) like ham and thus cannot be eaten under cooked. So I’d be a little worried about it cooking thoroughly in this application. Since back bacon can also be a little tough to cut, I’d stick with ham for this recipe.
This recipe is a cute idea, but it didn’t really work at all. We ended up just eating the eggs and some of the bacon, as it didn’t cook all the way through, let alone actually cook the pie crust completely.
This is perfect just as written. Love the cheese with the runny egg yolk. I did add a dash of salt but would have been ok for most wihout it.
I love it!!!
Good a little runny had to cook longer than we
I added some green pepper
I made two batches of these one with bacon a the other with sausage. Now I really really love bacon and so does my family but we all loved the sausage ones the best. Will be making again.
I had an extra pre-made pie crust dough, and this was a great way to use it! This recipe is easy to customize and makes a tasty breakfast. I should have made my pie crust tarts a little bigger to hold more eggy goodness. I scrambled my eggs instead of leaving them whole although next time I might try it and he other way. I’m sure it’s just as good.
Good simple recipe. I use refrigerated pie crust sheets and cut to fit. Other filling possibilities are endless: diced ham, sausage, chopped spinach or broccoli, finely chopped peppers. It’s good made just as written, but I’ve also whisked the eggs and milk together first and poured over fillings (like a mini-quiche). If you whisk the eggs, they are good hot or at room temperature. I’d like to try it using English muffin rings; mine are about an inch tall.
Took much more time to cook the eggs to the soft stage than the recipe called for (took 30 minutes for the whites to cook), but the result was very good all the same. I suggest that you line your cookie sheet with foil, as the shells may leak a little bit.
Instead of the pie crusts, I used the crescent pastry sheet (same as crescent rolls, just in sheets for easier baking) and these were stellar!!!
After 10 min. (425) shells were not releasing, cooked another 10min. Cooled and they released. Will try butter or spray next time, cooked bacon, cheese, egg, spices 17 min. Perfectly cooked. Served on side ,chopped mint leaves honey sliced strawberries and grits. Yum! Next time will do cooked Neese’s sausage with extra sage in place of bacon. Also cook shells night before to shorten time in AM. They are fun to prepare and eat.
GREAT! original idea to use packaged pie dough (just add ice cold water kind).. and these are delish! can be a bit time consuming.. so, some thought for when speed is an issue – use premade pie crusts, cut circles with favoirte large mouth cup/glass/plastic cup (use plastic, i worry about glass), much faster.. better yet, use crescent rolls, get in square form, cut circles, for either way, combine scraps, roll out a bit, get another or two depending on how much left over,.. or even faster? big biscuits roll em out to correct circle size for the pan you’re using. also, good idea to add seasoning to your egg, or dough once placed in muffin tim. LOTS of variations here – so it’s an EXCELLENT way to use up leftover vegies .. and think of the herbs and spices you can add.. and wonder of wonder.. lo-cal, use egg whites, and tortillas (cut to shape of course, should be able to get 3 out of the big flour ones, .. and lets not forget CHEESE. all those different cheeses to make it exotic… this is A great recipe!!
To save calories sometimes, I spray non-stick coating in a muffin or cupcake pan and fill with the ingredients. They turn out great !
Leave off the pastry and you have perfect low carb tarts! Just remember to spray your muffin tins. Yum!
As suggested, will use frozen mini-tarts and add onions and green or red peppers, both finely chopped. These can easily be made with other chopped vegetables to change the flavor profile.
I have had this exact recipe for a long time & it is perfect everytime – get loads of comments. The nutmeg just gives it that something extra that people just can’t put their finger on! Over time I have changed it to 6 eggs & 500ml cream (or 250ml cream+250ml milk) & 1 tsp nutmeg and make 2 big long tarts, or heaps of little ones. Add blanched broccoli & some camembert, or spinach or asparagus & make it into part of a tea meal.
Looks good, but I would use a little bit more bacon!
These were a little bland for our taste. I will make this again, but I will fill with scrambled eggs and add some hot sauce or chili powder next time.