Bacon and Egg Breakfast Tarts

These breakfast tarts are small pastry shells, made from prepared pie crust, filled with bacon or ham, shredded Cheddar cheese, and egg. They are topped with a bit of milk, nutmeg, and pepper, then baked until the eggs are just set.

• Calories: 660 Calories

Ingredients

• 4 large eggs
• 1 cup shredded Cheddar cheese
• 1 (11 ounce) package pie crust mix
• 1 (6 ounce) package Canadian-style bacon
• 0.25 teaspoon ground black pepper
• 0.25 cup milk
• 0.25 teaspoon ground nutmeg

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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

Step 4

Bake in the preheated oven until light brown, about 8 to 10 minutes. Cool for 5 minutes, then carefully remove pastry cups. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 5

Bake until eggs are soft cooked, 15 to 20 minutes.