Egg and Bacon Tarts
Recipe: #15119
October 25, 2014
Categories: Bacon, Eggs, Australian, Baby Shower Brunch, Christmas, Fathers Day, Mothers Day, Picnic, Oven Bake, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
4 Reviews
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