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    Breakfast Tartlets with Bacon, Spinach, and Eggs

    Published: Nov 03, 2012 / 16 Comments

    5.4K shares
    • Facebook67
    Recipe Print

    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
    5 from 2 votes

    Breakfast Tartlets with Bacon, Spinach and Eggs

    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.  
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Breakfast
    Cuisine French
    Servings 6 people
    Calories per serving 548 kcal
    Author: Julia

    Ingredients

    Ingredients for 6 tartlets (mini tart shells):

    • 1 ½ cups flour
    • ¼ teaspoon salt
    • 9 tablespoons unsalted butter cold
    • 1 egg yolks
    • 1 tablespoon ice water

    Ingredients for filling:

    • 1 egg
    • ½ cup heavy cream
    • ¼ cup milk
    • ⅓ cup Gouda cheese , shredded
    • 4 slices bacon , already cooked and chopped
    • ⅛ 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):

    • 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:

    • 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.
    • In a small bowl, whisk together 1 egg, heavy cream, milk. Add shredded cheese, bacon (cooked and chopped finely), and salt and mix well.
    • 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.
    • Crack an egg over each mini tart shell (6 eggs for 6 tartlets in this recipe). Season with salt, pepper.
    • Bake these tartlets for 20-30 minutes, until tart shell is golden brown and eggs are almost set.
    • Remove from oven and let it cool for 10 minutes on wire rack before serving.

    Nutrition

    Nutrition Information
    Breakfast Tartlets with Bacon, Spinach and Eggs
    Amount per Serving
    Calories
    548
    % Daily Value*
    Fat
     
    41
    g
    63
    %
    Saturated Fat
     
    21
    g
    131
    %
    Cholesterol
     
    319
    mg
    106
    %
    Sodium
     
    440
    mg
    19
    %
    Potassium
     
    306
    mg
    9
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    3430
    IU
    69
    %
    Vitamin C
     
    6.6
    mg
    8
    %
    Calcium
     
    167
    mg
    17
    %
    Iron
     
    3.1
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Comments

    1. Crystal

      November 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
    2. Agi

      March 09, 2013 at 7:32 am

      Lovely blog and these recipes look delicious!

      Reply
    3. Marina of Let the Baking Begin!

      February 02, 2013 at 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!

      Reply
    4. Marina of Let the Baking Begin!

      January 31, 2013 at 4:12 am

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

      Reply
    5. Kiran @ KiranTarun.com

      November 07, 2012 at 11:49 am

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

      Reply
      • Julia

        November 07, 2012 at 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.

        Reply
    6. Connie

      November 07, 2012 at 11:07 am

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

      Reply
    7. Debs @ The Spanish Wok

      November 04, 2012 at 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.

      Reply
      • Julia

        November 04, 2012 at 2:04 pm

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

        Reply
    8. Noel Lizotte

      November 03, 2012 at 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!

      Noel

      Reply
      • Julia

        November 03, 2012 at 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.

        Reply
    9. Shayla

      November 03, 2012 at 10:58 am

      Those look delicious! I love runny eggs. 🙂

      Reply
      • Julia

        November 03, 2012 at 4:31 pm

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

        Reply
    10. Monique

      November 03, 2012 at 5:54 am

      I love the look of pretty little tarts:)

      Reply
      • Julia

        November 03, 2012 at 4:30 pm

        Thanks!

        Reply

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