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Bacon and Egg Breakfast Tarts
Bacon and Egg Breakfast Tarts
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Bite-sized breakfast tarts with flaky pie crust filled with savory bacon, gooey cheese, and creamy egg, finished with a sprinkle of milk, nutmeg, and pepper.
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
  • 0.25 cup milk
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground black pepper
Instructions:
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Mix 1 1/3 cups pie crust mix with 2 tablespoons plus 2 teaspoons cold water in a large bowl until a dough ball forms; set aside the extra pie crust mix for later. Divide the dough into 4 equal parts.
  • Roll each piece into a 6-inch circle on a floured surface, then gently drape over large inverted muffin cups or custard cups to create a snug fit. Use a fork to prick the surface before placing on an ungreased cookie sheet.
  • Bake in the preheated oven until golden brown, for 8 to 10 minutes. Allow to cool for 5 minutes, then gently remove the tart shells from cups. Lower the oven temperature to 350 degrees F (175 degrees C).
  • Line each tart shell with 2 savory bacon slices. Top with Cheddar cheese, creating a cozy well in the center. Crack 1 fresh egg into each well and pour 1 tablespoon of milk over each tart. Season with a pinch of nutmeg and a crack of pepper. Arrange the filled tarts on a single ungreased cookie sheet.
  • Bake until eggs are soft-cooked, about 15-20 minutes in preheated oven.

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