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Bacon and egg breakfast cups, baked, with spinach and cheese

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Baked bacon egg breakfast cups, tarts, tartlets, mini-pies

This is my third post for November NaBloPoMo – a recipe for baked egg breakfast tarts. Just like my other baked egg cups from a couple of weeks ago, these are very easy to make, provided you prepare the dough for tart shells in advance, because, although tart shells are super easy to make, the tart dough has to sit in the refrigerator for a couple of hours to be flaky. So you have to plan for those couple of hours (or overnight if it’s more convenient – I personally like to prepare tart dough a day in advance and keep it covered and refrigerated overnight). The super flaky tart crust is well worth it. Eggs baked in mini tart shells definitely make an impression. The individual serving size also makes it convenient to serve.

Baked bacon egg breakfast cups, breakfast tartlets

As of today, November 3, NaBloPoMo has over 1,500 blogs signed up on their November NaBloPoMo Blogroll . That’s a lot of blogs! And there are still 2 more days before November 5, when BlogHer will close the Blogroll, so probably even more people will sign up. I’ll be curious to see the final number of blogs that will be participating this November.

Baked egg cups with spinach, cheese, and bacon recipe, tarts, tartlets, mini-pies


Baked egg breakfast cups with bacon, spinach and cheese

Prep time: 35 min
Bake time: 30 min

Ingredients for tart crust:

  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 9 tablespoons cold unsalted butter
  • 1 egg yolks
  • 1 tablespoon ice water

Ingredients for filling:

  • 1 egg
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/3 cup Gouda cheese, grated
  • 4 slices bacon, already cooked and chopped
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 1 bunch spinach
  • 6 eggs (1 egg per each tartlet mold)
  • salt to taste

Preparing tart shells (6 tart shells, 3 inch diameter each):

1) Prepare savory tart crust using the recipe and the method described in my recipe here. The only thing different here will be the size of tart pan: instead of using one large tart pan, use 6 smaller individual tartlet pans (3 inch diameter each). Bake empty smaller tart shells for about 20 minutes. You don’t need to bake them to brown or golden color, because you will continue baking them once you put the filling in.

tart shells

To make the filling:

2) Preheat oven to 350 F. Cook spinach in olive oil for 10-15 minutes on medium heat until wilted. Salt to taste. Let it cool. Make sure to drain any liquid resulting from cooking spinach.

3) In a small bowl, whisk together 1 egg, heavy cream, milk. Add shredded cheese, bacon (cooked and chopped finely), and salt and mix well.

4) Divide spinach into 6 equal parts and place each spinach portion in each of the 3″ tartlet shells, that you pre-baked in step 1. Divide the egg mixture from step 3 into 6 equal parts and pour each portion over spinach into each of 6 tart shells.

tart shells with spinach

tart shells with spinach mixture

5) Crack an egg over each tart shell (6 eggs for 6 tart shells in this recipe). Season with salt, pepper.

tart shells with egg on top

6) Bake these egg cups for 20-30 minutes, until tart shell is golden brown and eggs are almost set.

7) Remove from oven and let it cool for 10 minutes on wire rack before serving.

Baked bacon egg breakfast cups

This recipe was included in The Kitchn’s Delicious Links!



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{ 16 comments… add one }
  • Monique November 3, 2012, 5:54 am

    I love the look of pretty little tarts:)

    • Julia November 3, 2012, 4:30 pm


  • Shayla November 3, 2012, 10:58 am

    Those look delicious! I love runny eggs. 🙂

    • Julia November 3, 2012, 4:31 pm

      Thank you! I love eggs in a tart – so delicious!

  • Noel Lizotte November 3, 2012, 2:35 pm

    Found you from the links in BlogHer under NaBloPoMo … I’ll be coming back!
    Love this recipe for a brunch or ladies tea!


    • Julia November 3, 2012, 4:36 pm

      Thanks for visiting! Happy to see another food blog under NaBloPoMo – I had a hard time finding food blogs under NaBloPoMo listing.

  • Debs @ The Spanish Wok November 4, 2012, 1:57 am

    OMG I love this recipe, have pinned for another day, thanks.

    BTW Come check out The Monthly Blogger event over at The Spanish Wok, ALL bloggers are welcome. See here for details and current theme. You are also welcome to visit our FB page too here.

    • Julia November 4, 2012, 2:04 pm

      Thanks for reminding me about your wonderful soup event. I’d love to participate this month!

  • Connie November 7, 2012, 11:07 am

    Too cute not to try!!! Looks tasty too!

  • Kiran @ KiranTarun.com November 7, 2012, 11:49 am

    Pretty little breakfast cups!! Almost too pretty to eat 🙂

    • Julia November 7, 2012, 1:44 pm

      And so fragile! So crumbly, they would fall apart from a slight touch of the fork, which is how I like it: I LOVE crumbly crust.

  • Marina of Let the Baking Begin! January 31, 2013, 4:12 am

    This is such an awesome idea, I’m going to try to make it tomorrow!

  • Marina of Let the Baking Begin! February 2, 2013, 2:06 am

    So I had this puff pastry in my freezer))) I ended up just using the puff pastry I had as the ‘vessel’ for the egg and cheese 😀
    Thanks for the inspiration though!

  • Agi March 9, 2013, 7:32 am

    Lovely blog and these recipes look delicious!

  • Crystal November 19, 2014, 3:32 pm

    I can’t wait to make these! I saw your black bean and butternut squash enchilada casserole on Pinterest and pinned it, of course 🙂 That’s how I found your blog. Where did you buy the tart pan? I’d love to get one like that!! Thanks!!

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