| Bacon and Egg Breakfast Tarts
| Yields: 4 servings |
"The perfect brunch treat, small pastry shells are made from prepared pie crust and filled with bacon or ham, shredded cheddar cheese, and egg. Then they are topped with a bit of milk, nutmeg and pepper. The tarts are baked until the eggs are soft cooked." INGREDIENTS: | 1 (11 ounce) package pie crust mix 1 (6 ounce) package Canadian- style bacon 1 cup shredded Cheddar cheese | 4 eggs 1/4 cup milk 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper | DIRECTIONS: | 1. | Preheat oven to 425 degrees F (220 degrees C). | | 2. | 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. | | 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 (175 degrees C). | | 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. | |
