BACON AND EGG BREAKFAST TARTS
Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Eggs
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
- 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
- Bake until eggs are soft cooked, about 15 to 20 minutes.
Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g
BACON, EGG AND CHEESE "TOASTER TARTS"
Inside this take on toaster tarts is a savory combination of bacon, eggs and cheese. Have your kids help with rolling out the dough and filling the tarts, then watch them look forward to breakfast the next morning. Serve the tarts with condiments like hot sauce and mustard for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 tarts
Number Of Ingredients 14
Steps:
- For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal. Add the butter, and pulse until it is in pea-sized pieces. With the motor running, stream in 1/4 cup ice water, and continue processing until the dough begins to come together, about 15 seconds. If there's still unincorporated flour, add up to 2 more tablespoons ice water 1 tablespoon at a time, running the processor continuously until the dough forms a smooth satiny ball, about 30 seconds more. Remove the dough ball, and place it on a piece of plastic wrap. Use the wrap to mold the dough into a brick shape, approximately 8 by 2 inches by 1 inch thick. Wrap the dough in the plastic, and refrigerate for at least 1 hour or overnight.
- For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a medium bowl. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat. Whisk in the flour, and cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk, and cook, whisking constantly, until thickened, about 1 minute more. Transfer the flour-milk mixture to the bowl with the cooked bacon. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.
- To assemble: Position 2 oven racks in the top and bottom third of the oven, and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper; set aside.
- Cut the dough crosswise into sixteen 1/2-inch-wide rectangles. Flour a work surface and a rolling pin. Working with one rectangle at a time, roll the dough to about 4 1/2 inches by 2 1/2 inches by 1/8 inch (1 roll lengthwise with the pin and 1 roll crosswise ought to do it, then use hands to shape the dough into a rectangle).
- Divide the 16 dough rectangles between the 2 prepared baking sheets. Place about 2 teaspoons of filling at the center of each of 8 rectangles, and spread with an offset spatula, leaving a 1/2-inch border. Top with the remaining 8 rectangles. Crimp the edges together with a fork to seal. Brush the top of each tart with the beaten egg, prick with the fork 8 times and sprinkle with a pinch of flaky sea salt.
- Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
BACON QUICHE TARTS
Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but also quite easy to make. For garnish, sprinkle on some chopped green onion. -Kendra Schertz, Nappanee, Indiana
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. , Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. , Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 258 calories, Fat 19g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 409mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
EGG AND BACON TARTS
Make and share this Egg and Bacon Tarts recipe from Food.com.
Provided by tummyyummies
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brush each piece of bread with butter. Press into greased deep patty tins.
- Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley.
- Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
- Serve warm or cold.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 192.2, Fat 11.4, SaturatedFat 4.9, Cholesterol 199.4, Sodium 267.9, Carbohydrate 13.1, Fiber 0.6, Sugar 1.3, Protein 8.7
EGG AND BACON TARTS
I was looking for something a little different for lunch box snacks and came across this recipe in a magazine a few years ago. They can be served hot or cold and keep for up to 3 days in the fridge. DD loves to take these to school or as a snack to microwave at dancing. Sometime's I pop a cherry tomato in, or chopped spring onions or cheese on top which is also nice. The options are endless!!! Another idea a friend had, was to use minature muffin pans and she made these for appetiser's at her party !!!
Provided by Tisme
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brush each piece if bread with butter and press into greased deep patty pans. (Sometimes I roll the bread a little to make it a little bigger to fit pans).
- Break an egg into each bread case and top with an even amount of chopped bacon. Sprinkle with a little parsley.
- Bake in a moderate oven (180c) for 15-20 minutes or until firm.
- Store in airtight container in the fridge for up to 3 das. Serve warm or cold.
Nutrition Facts : Calories 227.8, Fat 14.9, SaturatedFat 6, Cholesterol 229.9, Sodium 363.6, Carbohydrate 13.2, Fiber 0.6, Sugar 1.5, Protein 9.6
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