Mushroom Breakfast Tarts
Recipe: #35472
August 14, 2020
Categories: Breakfast, Bacon, Eggs, Mushrooms, 5-Minute Prep, Brunch, Oven Bake, Vegetarian, Fresh Tomatoes, more
"From our weekday newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (420.9 g)
- Calories 1170.8
- Total Fat - 81.9 g
- Saturated Fat - 17.3 g
- Cholesterol - 922.3 mg
- Sodium - 944.7 mg
- Total Carbohydrate - 59.8 g
- Dietary Fiber - 2.6 g
- Sugars - 2.7 g
- Protein - 46.5 g
- Calcium - 168.2 mg
- Iron - 8.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a large frying pan over medium high heat and cook mushrooms for 4-5 minutes or until golden and then add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp and now add capsicum, cook for 2 minutes.
Step 2
Preheat oven to 200C fan forced.
Step 3
Lightly grease 6 x 10.5cm (base) loose base fluted tart tins and using a 14cm cutter, cut 6 rounds from the pastry.
Step 4
Line pans with pastry, prick well with a fork and trim the edges.
Step 5
Place tins on a baking tray and cook for 15 minutes or until pastry is just golden and when cool enough to touch, gently push pastry down into the base.
Step 6
Break an egg into each pastry shell, top with mushroom mixture and cok in oven for 10-12 minutes or until egg white is cooked and yolk is slightly runny.
Step 7
Serve with thyme sprigs to garnish.
Tips
No special items needed.