Today we have the most simple and super delicious breakfast tart for you all. With the exception of cooking the bacon, this recipe mostly consists of arranging a small amount of ingredients onto some puff pastry, baking it and you have yourself a complete breakfast! You can make this tart even more hearty by adding some roasted country potatoes or cooked hash browns to it.
Sometimes when I’m feeling extra lazy I hit up my local whole foods and load up on their cooked bacon in the prepared/hot foods area. It’s pretty inexpensive (since you pay by weight), yummy and prevents me from having to dirty up my stovetop to fry up a bunch of bacon….again, I only do this when I’m feeling suuuuper lazy, but it’s a great option and I appreciate having that at my disposal every time! So if you guys have an option like that around you and you’re feeling a little lazy, I highly recommend taking advantage of it, especially during this ridiculous heat most of us are experiencing! I know, I just went off on a weird bacon tangent, but hopefully someone will find that tidbit of info useful! lol.
I’m hosting a small brunch this weekend and this tart is definitely going to take center stage. So easy to make and great for feeding a crowd! Enjoy! xx, Jenny
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- 1 sheet puff pastry, thawed
- 1 cup shredded white cheddar
- 4 to 5 strips of cooked bacon
- 3 large eggs
- 2 green onions, sliced into 1 inch pieces on a bias
- salt and pepper to taste
- Preheat oven to 400˚F.
- Place thawed puff pastry onto a parchment lined baking sheet and prick the surface all over with a fork.
- Fold all the edges inward, about ½ inch, and press the open edge with the back of a fork to seal.
- Sprinkle cheese over the surface, creating 3 distinct wells on the surface, for the eggs.
- Place the strips of bacon over the cheese, avoiding the cheese wells, if possible.
- Carefully crack each egg into the wells and top with half of the green onions. Lightly season with salt and pepper.
- Bake tart for 15 to 20 minutes or until puff pastry is golden brown and the egg whites have set (with the yolks still runny).
- Remove tart from the oven, top with remaining green onions, slice and serve.
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had anyone tried scrambled egg on the dough? I have yolk haters in my home.
Hey Karen! You can definitely replace the sunny side up eggs with scrambled eggs. I just recommend adding the cooked scrambled eggs to the tart with about 5 minutes if cook time left, to make sure they’re not over cooked :)
I made it exactly like the recipe. The egg is too cooked before puff pastry turn golden brown at 400f.
Yes. I tried this today. I baked the pastry first for 10 minutes then added the cheese and the eggs. After 5 minutes my eggs were perfect.
Slightly confused…picture shows you docked the bottom of the pastry not folded the sides as the instructions read. Please clarify. Thanks
The picture is making me hungry.
The picture shows that you docked the bottom of the puff pastry not folded in the sides as the instructions say to do. Please clarify, thanks!
You’re right! I usually don’t fold my edges over, but will usually recommend people to do so, in case you have a rogue egg white that wants to spread over the edge! The crimped edge gives you a secure border, but isn’t 100% necessary!
Thank you Jenny for the clarification. Looking forward to making this very soon.
Can you use phyllo dough instead of puff pastry? It’s all they had the market.
You can, but make sure you use at least 10 sheets, fold the edges over and to butter or grease between each layer!
Julie @ Cooks with Cocktails
Oh yum this looks awesome. Right up my alley. Puff pastry is my weakness. I think I might have to make this on the weekend. And btw, pre-cooked bacon is not lazy, its convenient ;)
Oh my goodness, that sounds AMAZING. I NEED to get the stuff to try this. Yum. I’m a huge bacon fan and LOOK AT ALL THE BACON.
soooo pretty!! Sometimes simple really is the best.
It must be puff pastry breakfast week! I just shared one last weekend :) I think I am cursed when it comes to baking eggs, mine never turn out as gorgeous as yours are. The yolk always gets an unsightly skin on it or bubbles! This looks fabulous, and I love how easy it is to make, much easier than the one I shared, and I was saying MINE was easy!!!
Lol! Puff pastry just makes everything so much easier! Sometimes I’ll give the entire tart a quick once over with a little cooking spray…might help with your egg sitch (maybe) :)
Gabriel @ The Dinner Special podcast
I need to do this the next time we have people over for brunch! It looks super impressive and no forks and no knives means less cleanup! We’re all about eating with our hands here!!
thank you for the very useful “weird bacon tangent”!
Deb @ Cooking on the Front Burner
OMG – I love this – I’m a huge puffed pastry user – thanks for sharing!