Bacon and Egg Breakfast Tarts

  • 2 (11 ounce) packages pie crust mix
  • 2 (6 ounce) packages Canadian-style bacon*
  • 2 cups shredded Cheddar cheese
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  1. Preheat oven to 425 degrees F.
  2. Prepare pastry for a one crust pie as directed on package. Divide pastry into 8 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.
  3. Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F.
  4. 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
  5. Bake until eggs are soft cooked, about 15 to 20 minutes.
  6. Makes 8 tarts.

*Instead of Canadian bacon, try using diced cooked ham or crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.”

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