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 Cooking Light

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Recipe Time

Hands On: 24 Minutes
Total: 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 12.8g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 18.3g
  • Carbohydrate: 31.2g
  • Fiber: 3g
  • Cholesterol: 202mg
  • Iron: 1mg
  • Sodium: 515mg
  • Calcium: 163mg


  • 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


  1. 1. Preheat oven to 425°.
  2. 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. 3. Reduce oven temperature to 350°.
  4. 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.
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