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+ servings

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.

Course Breakfast
Cuisine American
Keyword Bacon Egg and Cheese Tart
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 8
Calories 304 kcal
Author Yvonne


  • 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


  1. 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.

  2. Transfer to prepared baking sheet and pierce all over with a fork. Bake 8-10 minutes (until golden).

  3. 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. 

  4. 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. 

  5. Bake an additional 10-15 minutes until the egg whites are set. Garnish with parsley if desired.

Recipe Notes

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

Nutrition Facts
Quick & Easy Bacon, Egg & Cheese Tart
Amount Per Serving
Calories 304 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 105mg35%
Sodium 428mg19%
Potassium 100mg3%
Carbohydrates 14g5%
Protein 12g24%
Vitamin A 275IU6%
Calcium 166mg17%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.