Bacon and Egg Tarts

Bacon and Egg Tarts

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  • Prep Time


  • Total Time


  • Servings



  • 8

    (1-ounce) slices whole-wheat white sandwich bread, crusts removed

  • Cooking spray

  • ½

    cup 2% reduced-fat milk

  • 4

    large eggs, lightly beaten

  • 2

    tablespoons chopped green onions (optional)

  • 2

    slices smoked bacon, cooked and crumbled

  • ½

    cup (2 ounces) shredded sharp cheddar cheese


1. Preheat oven to 425°. 2. Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly. 3. Reduce oven temperature to 350°. 4. Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.


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