Mini Breakfast Tart Recipe 445

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

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

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

MINI FRUIT TARTS

Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

Ingredients

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

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