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.

Course Breakfast

Cuisine French

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 548kcal

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.

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