I’ve said over and over again (as well as many others) how important breakfast is. This is one of those recipes I’ve been wanting to try ever since I received my issue of Food Network two years ago. I finally got around to making it! Eggs are always on hand in our house and finding new ways to use them (besides just scrambled) makes it nice to add a little variety to the routine. Unlike my Breakfast Pita Scramble recipe with eggs, this egg recipe is one that shouldn’t be eaten on a regular basis. With a wonderfully flaky crust you know it’s going to be good.
Layered with cheese, an egg, and bacon (yes please!) this is the kind of breakfast I imagine on Sunday mornings or special occasions. It was so fast to pull together and was ready in no time. Served with a tall glass of fresh squeezed orange juice, your family or guests will swoon. It seemed so decadent that I almost felt like I should be having it for dessert instead of breakfast!
Quick & Easy Bacon, Egg & Cheese Tart
A deliciously rich Egg & Bacon breakfast that is ready in less than 30 min. Perfect for Sunday mornings or special occasions.
- 1 sheet frozen puff pastry half of a 17-to-18-oz pkg., thawed
- 1/4 c. real bacon bits
- 4 slices havarti cheese
- 3 tbsp. freshly shredded parmesan cheese
- 4 large eggs
- Salt & Pepper to taste
- Parsley for garnish optional
Preheat oven to 425 F. Line baking sheet with parchment paper or silicone baking mat. On a lightly floured surface roll out puff pastry into a 12-in square; divide into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells.
Transfer to prepared baking sheet and pierce all over with a fork. Bake 8-10 minutes (until golden).
Let tart shells cool slightly on baking sheet. If centers are too puffy, press slightly to deflate. Layer each pastry with a slice of Havarti cheese followed by a small bit of Parmesan.
Make a shallow well in the cheese in the center of each tart and crack an egg into each. Season with salt & pepper. Sprinkle with bacon bits and return to oven.
Bake an additional 10-15 minutes until the egg whites are set. Garnish with parsley if desired.
You can also use grated havarti cheese instead of sliced. Either works! The grated may make it a little easier to make the well for the cracked egg (but the sliced worked just fine too!).
Adapted from The Food Network , Cook Like A Star April 2012
Hi Ms. Yvonne, this looks yummy. Do you think these would freeze well?
Hi SB, that’s a great question! I haven’t personally tried it yet, but I imagine that these Breakfast Tart’s would freeze very well. Packaging them in single serving portions in airtight freezer bags would be a great way to make a grab and go (and heat) breakfast.
It’s food very delicious and tasty.I truly like easy bacon egg, Often I eat this bacon egg with my breakfast since it’s truly useful for well being.
It says 8 servings, but it looks like the recipe makes 4 tarts, so is a serving 1/2 a tart?
I have a baked egg post coming up that’s similar. Why oh why didn’t I think to include bacon??
Ooh can’t wait to see your post!
Nine hundred twenty eight calories????? Surely that’s not per serving?!
I’ve adjusted the recipe – the nutritional information is an estimate and I have no idea where it gets the calculations. I need to compare it to my hand calculations and see what the actual is. Once I do that I’ll let you know!