Egg and Bacon Tarts

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"I was looking for something a little different for lunch box snacks and came across this recipe in a magazine a few years ago. They can be served hot or cold and keep for up to 3 days in the fridge. DD loves to take these to school or as a snack to microwave at dancing. Sometime's I pop a cherry tomato in, or chopped spring onions or cheese on top which is also nice. The options are endless!!! Another idea a friend had, was to use minature muffin pans and she made these for appetiser's at her party !!!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (89.3 g)
  • Calories 206.9
  • Total Fat - 13 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 226.6 mg
  • Sodium - 361.5 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.8 g
  • Protein - 10.8 g
  • Calcium - 49.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Brush each piece if bread with butter and press into greased deep patty pans. (Sometimes I roll the bread a little to make it a little bigger to fit pans).

Step 2

Break an egg into each bread case and top with an even amount of chopped bacon. Sprinkle with a little parsley.

Step 3

Bake in a moderate oven (180c) for 15-20 minutes or until firm. Serve.

Step 4

NOTE: These can be stored in airtight container in the fridge for up to 3 days. Serve warm or cold.

Tips & Variations


No special items needed.

Mikekey

These are easy and taste great, but I wasn't sure if the bacon should be put on raw, which I did. Next time I will pre-cook the bacon, as I didn't feel it was done enough and didn't want to cook the egg any longer.

review by:
(27 Mar 2020)

ImPat

I have made this on a number of occasions and we just love it especially as I vary the timing depending on how each person likes their eggs. Thanks Tisme for a great recipe I know I will be using for years to come.

review by:
(13 Nov 2014)