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Mini Bacon and Egg Tarts

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 24 mins
Total time 39 mins
Yield Serves 4 (serving size: 2 tarts)
Green onions add color and flavor, but they're optional. Omit them, if you prefer.

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

Nutrition 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

How to Make It

  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.