Mini Bacon and Egg Tarts

Photo: Johnny Autry; Styling: Leigh Ann Ross
Green onions add color and flavor, but they're optional. Omit them, if you prefer.

Yield:

Serves 4 (serving size: 2 tarts)

Recipe from

Recipe Time

Hands-on: 24 Minutes
Total: 39 Minutes

Nutritional Information

Calories 316
Fat 12.8 g
Satfat 5.6 g
Monofat 2.8 g
Polyfat 1.5 g
Protein 18.3 g
Carbohydrate 31.2 g
Fiber 3 g
Cholesterol 202 mg
Iron 1 mg
Sodium 515 mg
Calcium 163 mg

Ingredients

8 (1-ounce) slices whole-wheat white sandwich bread, crusts removed
Cooking spray
1/2 cup 2% reduced-fat milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions (optional)
2 slices smoked bacon, cooked and crumbled
1/2 cup (2 ounces) shredded sharp cheddar cheese

Preparation

1. Preheat oven to 425°.

2. Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly.

3. Reduce oven temperature to 350°.

4. Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.

Note:

Julianna Grimes,

January 2012