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.
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.
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.