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Pasta Chicken

Breakfast Tartlets with Bacon, Spinach, and Eggs

Published: Nov 03, 2012 | 16 Comments

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Breakfast Tartlets with Bacon, Spinach and Eggs – French style breakfast!  Each homemade savory mini tart shell is stuffed with bacon, Gouda cheese, spinach, and then topped with an egg!   The recipe makes 6 breakfast tartlets.
Baked bacon egg breakfast cups, tarts, tartlets, mini-pies

Just like my other breakfast tartlets with spinach and grape tomatoes 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.  Breakfast 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

These Breakfast Tartlets with Bacon, Spinach and Eggs are beautiful and they make an impressive breakfast! Do keep in mind that making your own tartlet shells from scratch does take some time – so, plan accordingly.   Here is the recipe for savory tartlet crust that you will use for these breakfast tartlets – check it out before starting to make these.

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

Pre-made tartlet shells:

tart shells

tart shells with spinach

Tartlet shells with spinach and Gouda cheese filling

tart shells with spinach mixture

Crack an egg over each tart shell:

tart shells with egg on top

 

Baked bacon egg breakfast cups

Breakfast Tartlets with Bacon, Spinach and Eggs
Print
Breakfast Tartlets with Bacon, Spinach and Eggs
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Homemade savory mini tart shells stuffed with bacon, Gouda cheese, spinach, then topped with an egg!  Delicious French-style breakfast tartlets.  The recipe makes 6 breakfast tartlets.  

Course: Breakfast
Cuisine: French
Servings: 6 people
Calories: 548 kcal
Author: Julia
Ingredients
Ingredients for 6 tartlets (mini tart shells):
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 9 tablespoons unsalted butter cold
  • 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 , shredded
  • 4 slices bacon , already cooked and chopped
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 5 oz spinach
  • 6 eggs
  • salt to taste
Instructions
How to make tartlets (6 mini 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.

How to make breakfast filling:
  1. Preheat oven to 350 F. 

  2. 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 tartlets.

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

  6. Bake these tartlets 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.

Nutrition Facts
Breakfast Tartlets with Bacon, Spinach and Eggs
Amount Per Serving
Calories 548 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 21g131%
Cholesterol 319mg106%
Sodium 440mg19%
Potassium 306mg9%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 3430IU69%
Vitamin C 6.6mg8%
Calcium 167mg17%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bacon, Baking, Breakfast, Cheese, Eggs, NaBloPoMo, Recipe, Savory Tarts, Spinach, Vegetables Published: Nov 03, 2012 16 Comments

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Comments

  1. Crystal

    Nov 19, 2014 at 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!!

    Reply
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