Bacon And Egg Breakfast Tarts
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
41
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
310 g
Pie Crust Mix (package)1 cup
Shredded Cheddar Cheese4
Eggs1 cup
Milk1 tsp
Ground Nutmeg1 tsp
Ground Black PepperDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Prepare pastry for a one crust pie as directed on package
3
Divide pastry into 4 equal parts
4
Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin
5
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
6
If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans
7
Prick surface
8
Place tarts on an ungreased cookie sheet
9
Bake until light brown, about 8 to 10 minutes
10
Cool 5 minutes, and carefully remove from cups
11
Reduce oven temperature to 350 degrees F (175 degrees C)
12
Place 2 bacon slices in the bottom of each pastry cup
13
Sprinkle cheese over the meat, making slight well in centers
14
Break 1 egg into each
15
Add 1 tablespoon milk into each tart
16
Sprinkle with nutmeg and pepper
17
Place tarts on an ungreased cookie sheet Bake until eggs are soft cooked, about 15 to 20 minutes