Bacon and Egg Breakfast Tarts recipe

4 servings

1 (11 ounce) package pie crust mix

1 (6 ounce) package Canadian-style bacon

1 cup shredded Cheddar cheese

4 eggs

1/4 cup milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

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 sheetBake until eggs are soft cooked, about 15 to 20 minutes.