I cooked these silky little Bacon and Egg Tarts in foil tins because I’m so sick of washing dishes.

You can pick up the foil tins about 50 of them for $2 at most two-dollar shops. That’s a tip for all of you who are tired of all the washing. Lol! Cheat where you can!

Use the tin as your guide when you cut the pastry, place it on the sheet of pastry, and with a small sharp knife cut a circle that is about 2 cm bigger than the tin.

Make these babies on Boxing Day or when you’re cooking a huge ham recipe. Perfect with leftover ham! They’re divine!

Bacon and Egg Tarts

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: BreakfastCuisine: AustralianDifficulty: Easy

Bite-sized tarts filled with eggs, crispy bacon, and melted cheese—ideal for breakfast, brunch, or a savory snack.

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

3 Sheets Short Crust Pastry, thawed and cut as per instructions above
6 Large Eggs
5 Bacon
1 Small Handful Chives, sliced into 1 cm pieces
1 tub 1 tub Broccoli
1 pinch salt and pepper

Directions

Preheat oven to 180°C
Slice the bacon into thin slices and fry off over medium heat. Remove from pan when crispy and drain on paper towel.
Push the pastry circles into the tins and gently mould the pastry into the shape of the tin with your fingers. Place a small piece of baking paper in each tin and add a few baking weights or rice to weight the pasty down.
Bake for 6 to 8 mins then remove from the oven and remove weights and baking paper.
Meanwhile, crack the eggs into a medium-sized bowl and beat well with a fork or whisk using a circular motion and lifting the eggs upwards as you beat to incorporate air into them.
Add chives, salt, pepper and bacon and gently stir to combine.
Fill each tart with egg mixture and place a piece of bocconcini in each one.
Return to the oven and bake for 10 to mins.
Keep an eye on them though; you don’t want to overcook them. Jiggle one from side to side and if the egg mix still has a little bit of wobble they’re ready!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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