Bacon and Egg Breakfast Tarts
These baked breakfast tarts are small pastry shells made from prepared pie crust, filled with bacon, cheese, and egg, then topped with milk, nutmeg, and pepper.
Ingredients
Method
- 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.
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