Puff Pastry Breakfast Tarts

2 Reviews

SERVINGS

8

PREP TIME

10 min

TOTAL TIME

50 min

GLUTEN FREE

NO

Topped with crispy bacon and fresh chives, these cheesy, easy breakfast tarts are perfect for brunch or brinner.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
2 sheets frozen puff pastry, thawed
1 large egg, whisked with a splash of water
1 cup cheddar or monterey jack cheese, shredded
8 large eggs
1/2 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper
8 slices Jones Dairy Farm Dry Aged Bacon, cooked until crispy
1 tablespoon fresh chopped chives
DIRECTIONS
Preheat oven to 375˚F. Line 2 baking sheets with parchment paper and set aside.

Working with one piece of puff pastry at a time, unfold and place on lightly floured work surface. Roll out a few times in each direction to remove fold marks. Cut into 4 squares. Fold over all four edges of each square to create a crust, keeping square shape. Transfer to prepared baking sheets. Repeat with second puff pastry sheet. Using a fork, poke holes throughout center of each puff pastry square. Brush with egg wash and bake until just beginning to brown, but not fully cooked, about 15 minutes.

Remove baking sheets from the oven and let cool slightly. If centers have puffed up, use a sharp knife to poke a hole in the center and press down gently to release air.

Sprinkle each tart with cheese and crack an egg in the center. Season with salt and pepper. Cut bacon slices in half and place two pieces on each tart; return to oven and bake until puff pastry is golden and egg whites have set, about 15 to 18 minutes.

Remove from oven and garnish with chives before serving.

Ratings & Reviews

5/5

write a review
  • 09/15/2020

This was super easy, fancy, and delicious! My family LOVED them. Will definitely make again!

  • 07/18/2020

Very good and simple to make. I added a little hot sauce on top for some kick. Great breakfast to make with kids too.

Ingredients

2 sheets frozen puff pastry, thawed
1 large egg, whisked with a splash of water
1 cup cheddar or monterey jack cheese, shredded
8 large eggs
1/2 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper
8 slices Jones Dairy Farm Dry Aged Bacon, cooked until crispy
1 tablespoon fresh chopped chives

Directions

Preheat oven to 375˚F. Line 2 baking sheets with parchment paper and set aside.

Working with one piece of puff pastry at a time, unfold and place on lightly floured work surface. Roll out a few times in each direction to remove fold marks. Cut into 4 squares. Fold over all four edges of each square to create a crust, keeping square shape. Transfer to prepared baking sheets. Repeat with second puff pastry sheet. Using a fork, poke holes throughout center of each puff pastry square. Brush with egg wash and bake until just beginning to brown, but not fully cooked, about 15 minutes.

Remove baking sheets from the oven and let cool slightly. If centers have puffed up, use a sharp knife to poke a hole in the center and press down gently to release air.

Sprinkle each tart with cheese and crack an egg in the center. Season with salt and pepper. Cut bacon slices in half and place two pieces on each tart; return to oven and bake until puff pastry is golden and egg whites have set, about 15 to 18 minutes.

Remove from oven and garnish with chives before serving.