Bacon Egg And Cheese Toaster Tarts Recipes

BACON, EGG AND CHEESE TOASTER TARTS

Steps:

• Make the tarts: Preheat the oven to 350 degrees F.
• In a medium bowl, beat 6 of the eggs until they are homogenous; season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium-low heat. Add the eggs and cook, continuously stirring with a rubber spatula, until small, creamy curds form, 4 to 5 minutes.
• Lightly flour a clean work surface and place the puff pastry on it. Cut each sheet into six equal rectangles.
• Top each of 6 of the rectangles with 1 slice of the bacon, breaking it up to fit on the puff pastry.
• Top the bacon with the scrambled eggs, chives and Cheddar, evenly dividing the filling among the 6 rectangles. Cover with the remaining six rectangles, then crimp and seal the edges with a fork to make six covered tarts.
• Place the tarts on a rimmed baking sheet lined with parchment.
• Beat the 1 remaining egg with 1 tablespoon of water in a small bowl to make your egg wash.
• Make the "everything" seasoning: Place the garlic flakes, onion flakes, poppy seeds and both sesame seeds in a small bowl and stir to combine.
• Brush the top of each tart with egg wash then sprinkle with the everything seasoning (One easy trick to thoroughly coat the pastry is to dip your finger in egg wash, then dip it in the seasoning and finger paint it onto the egg-washed pastry.)
• Bake the tarts until golden, 15 to 20 minutes.
• While the tarts bake, make your basil aioli: Combine the basil, mayo, lemon juice and garlic in a blender. Blend until smooth and pour into small serving bowls.
• Let the tarts cool slightly. Serve with the aioli for dipping and enjoy.

BACON AND EGG BREAKFAST TARTS

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.

BACON QUICHE TARTS

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.

TATER TOTS®, BACON & EGG CASSEROLE

Steps:

• Heat oven to 375ºF.
• Spread TATER TOTS onto bottom of 13x9-inch pan sprayed with cooking spray.
• Whisk eggs, milk and Worcestershire sauce in medium bowl until blended. Stir in sour cream. Add bacon; mix well. Pour over TATER TOTS.
• Bake 45 min. or until heated through. Top with cheese; bake 10 min. or until melted. Sprinkle with onions just before serving.

EGG AND BACON TARTS

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.

EGG AND BACON TARTS

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.

BACON, POTATO AND CHEESE TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
• Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
• Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.