Mini Breakfast Tarts recipe

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Ingredients

16 (4 inch) frozen mini pie shells
1 ½ cups milk
6 eggs
2 tablespoons dried chives
1 teaspoon hot pepper sauce
salt and ground black pepper to taste
2 cups shredded Italian cheese blend
1 cup crumbled cooked bacon
¼ cup chopped sun-dried tomatoes

Nutrition Info

401.4 calories
carbohydrate: 32.8 g
cholesterol: 95.1 mg
fat: 23.4 g
fiber: 0.1 g
protein: 14.3 g
saturatedFat: 7.6 g
servingSize: -
sodium: 595.7 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Arrange pie shells on a rimmed baking sheet.

  2. Mix milk, eggs, chives, hot sauce, salt, and pepper together in a bowl.

  3. Divide Italian cheese blend, bacon, and sun-dried tomatoes evenly among the pie shells. Cover evenly with beaten egg mixture.

  4. Bake in preheated oven until eggs are set, about 30 minutes.

Recipe Yield

16 mini tarts

Recipe Note

These tiny quiches are delicious, with great presentation for parties or potlucks. They taste as good at room temperature as fresh from the oven, and are so simple to make.

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