Crispy on the outside with a perfect sunny side up egg and delicious bacon….what more could you ask for? Egg and bacon tarts are the heroic brunch special. It’s a protein, its flaky, it’s crispy, it’s tasty, it’s our new go-to.
Not a huge fan of bacon? That’s cool just remove it from the recipe. This dish can be so versatile….so make it your own and have fun with it!
The Ingredients
Let’s go into the details of the ingredients and what role each plays in this brunch special.
- Eggs – I mean is it really a brunch special without eggs? Not only are sunny side up eggs used to make the tart. An egg wash is also used to color the pastry.
- Bacon – the crispy crunchy bacon elevates this dish and makes it a brunch worthy component.
- Shredded Cheese – The cheese brings the tart dish all together. We recommend a blended mix of shredded cheese such as cheddar, Monterey, asiago, and parmesan.
- Puff Pastry – simply cannot make this tart without the puff pastry. Our favorite go-to brand is Pepperidge Farm.
- Green onion – For a pop a green and little taste of onion….we added greens onions. If this is not readily available, feel free to swap it out for fresh parsley or any other greenery of choice.
- Salt n’ Pepper – Seasoning is everything….please do not forget it!
- All-purpose flour – to prevent the puff pastry from sticking to the countertop, dust the surface with all-purpose flour before rolling out the puff pastry.
Making the Bacon and Egg Tarts
First, preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Next, lightly flour a surface and roll out the puff pastry into a 12-inch square. Then cut into 4 equal squares. Fold the all 4 sides of the pastry inward. Transfer the 4 squares to the lined baking sheet and poke several holes all over the pastry with a fork. Brush with an egg wash and bake until golden brown for 8 to 10 minutes.
Meanwhile, cook the bacon over medium heat, turning until crisp. Transfer to paper towels to drain the excess grease and then crumble the bacon. Remove the tarts from the oven and cool slightly for a few minutes before proceeding. Sprinkle a hefty amount of shredded cheese into the tarts. Make a shallow well in the center of the tart with the cheese.
Crack an egg into each tart. Season well with fresh ground black pepper and kosher salt. Top off the tart with crumbly bacon and return the tarts to the oven. Bake until the egg whites are set approximately 10 to 15 minutes. Sprinkle fresh chives or green onions on top and serve hot. Enjoy!
Feeding More?
Have more than 4 mouths to feed? Just double the recipe. Instead of using 4 eggs switch it to 8 eggs. Using just one puff pastry sheet will not be enough. So, use both pastry sheets and if you’re craving more salty crispy bacon use 8 slices, instead of four slices.
Interested in more recipes like our bacon and egg tarts? Check out the links below:
- Classic Buttermilk Pancakes
- Quick n’ Easy Cinnamon French Toast
- Spiced Brown Sugar Bacon
- Fluffy Waffles
Bacon and Egg Tarts
Ingredients
- 4 Large eggs
- 4 Bacon strips cooked and crumbled
- 1 Egg whisked with a splash of whole milk
- 1½ cup Shredded cheese
- 1 sheet Puff pastry thawed
- Kosher salt
- Fresh ground black pepper
- All purpose flour for dusting
- Chopped Fresh herbs chives or green onion
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Unfold the puff pastry onto a lightly floured surface. Roll it out into a 12-inch square, then cut into 4 equal squares. Fold over all four edges of each square to create a crust.
- Transfer to the prepared baking sheet. Using a fork, poke holes throughout the center of each puff pastry square. Brush with egg wash and bake until golden brown 8 to 10 minutes.
- Remove the baking sheet from the oven and let it cool slightly. (Note: If the centers have puffed up, use a knife and poke a hole in the center of the tart to release air)
- Sprinkle each tart with cheese. Make a shallow well in the center of the tart with the cheese. Crack an egg into each tart. Season with black pepper and kosher salt.
- Top off the tart with crumbly bacon and return the tarts to the oven. Bake until the egg whites are set approximately 10 to 15 minutes. Sprinkle fresh herbs on top before serving.