Bacon and Egg Breakfast Tarts
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Bacon and Egg Breakfast Tarts

1. Pie crust mix - 1 (11 ounce) package
2. Cold water - 2 tablespoons
3. Cold water - 2 teaspoons
4. Canadian-style bacon - 1 (6 ounce) package
5. Shredded Cheddar cheese - 1 cup
6. Eggs - 4 large
7. Milk - ¼ cup
8. Ground nutmeg - ¼ teaspoon
9. Ground black pepper - ¼ teaspoon

How to cook deliciously - Bacon and Egg Breakfast Tarts

1. Stage

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

2. Stage

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.

3. Stage

Roll each piece into a 6-inch circle on a floured surface. Drape each circle over inverted large 3x1 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.

4. Stage

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).

5. Stage

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.

6. Stage

Bake in the preheated oven until eggs are soft-cooked, 15 to 20 minutes.