Breakfast Tart With Eggs Recipes

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BREAKFAST TART WITH PANCETTA AND GREEN ONIONS



Breakfast Tart with Pancetta and Green Onions image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for greasing the pan
Flour, for dusting the pan
1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
1 egg white, lightly beaten
2 teaspoons vegetable oil
3 ounces pancetta, cut into 1/4-inch pieces
5 eggs, at room temperature, lightly beaten
1/2 cup (4 ounces) mascarpone cheese, at room temperature
2 cups (8 ounces) shredded Gruyere
3 green onions, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Special equipment: 9-inch tart pan with removable base
  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.
  • Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
  • In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.
  • In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.
  • Cut the tart into wedges and serve warm or at room temperature.
  • Cook's Note: The tart can also be made using a 10-inch tart pan. Roll out the dough to an 11-inch diameter circle before placing it in the pan. Bake the filled tart for about 23 minutes until the filling is set.

BACON AND EGG BREAKFAST TARTS



Bacon and Egg Breakfast Tarts image

Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.

Provided by JJOHN32

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 4

Number Of Ingredients 7

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
  • Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
  • Bake until eggs are soft cooked, about 15 to 20 minutes.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g

BREAKFAST TART WITH PANCETTA AND GREEN ONIONS



Breakfast Tart With Pancetta and Green Onions image

Provided by Giada De Laurentiis

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for the pan
Flour, for the pan
1 9-inch unroll-and-bake refrigerated pie crust
1 large egg white, lightly beaten
2 teaspoons vegetable oil
3 ounces pancetta, cut into 1/4-inch pieces
5 large eggs, at room temperature
1/2 cup (4 ounces) mascarpone cheese, at room temperature
2 cups (8 ounces) shredded gruyere cheese
3 scallions, white and pale green parts, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.
  • With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool 10 minutes.
  • Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy. Drain on a paper towel-lined plate.
  • In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
  • Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.

MINI BREAKFAST TARTS



Mini Breakfast Tarts image

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.

Provided by Dawn in OK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 16

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange pie shells on a rimmed baking sheet.
  • Mix milk, eggs, chives, hot sauce, salt, and pepper together in a bowl.
  • Divide Italian cheese blend, bacon, and sun-dried tomatoes evenly among the pie shells. Cover evenly with beaten egg mixture.
  • Bake in preheated oven until eggs are set, about 30 minutes.

Nutrition Facts : Calories 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, Sodium 595.7 mg, Sugar 8.7 g

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