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    Home > Blog > Pork > Breakfast Tart

    Breakfast Tart

    by Teri Lyn Fisher · Published: Aug 20, 2015 · Modified: Oct 12, 2020

    Jump to Recipe

    A breakfast tart on parchment paper and a wooden cutting board with a pizza cutter.

    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

    Breakfast Tart before it gets baked on a parchment.

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    A sliced breakfast tart on parchment paper and a wooden cutting board.

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    A breakfast tart on parchment paper and a wooden cutting board with a pizza cutter.

    Breakfast Tart

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 6

      INGREDIENTS  

    • 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

      INSTRUCTIONS  

    • 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.
    Calories: 395kcal Carbohydrates: 19g Protein: 12g Fat: 30g Saturated Fat: 11g Cholesterol: 111mg Sodium: 348mg Potassium: 114mg Fiber: 1g Sugar: 1g Vitamin A: 347IU Vitamin C: 1mg Calcium: 155mg Iron: 2mg
    CUISINE: American
    KEYWORD: baked eggs, egg
    COURSE: Breakfast, brunch

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    August 20, 2015 / 19 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Our Favorite Summer BBQ Recipes
    Next Post: Green Chilaquiles Next Post >

    Reader Interactions

    August 20, 2015 / 19 Comments

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    1. Karen

      November 10, 2018 at 7:59 am

      had anyone tried scrambled egg on the dough? I have yolk haters in my home.

      Reply
      • Jenny Park

        November 10, 2018 at 9:07 am

        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 :)

        Reply
    2. Ptt

      October 22, 2017 at 1:03 pm

      I made it exactly like the recipe. The egg is too cooked before puff pastry turn golden brown at 400f.

      Reply
      • Tom

        March 12, 2018 at 12:08 pm

        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.

        Reply
    3. Dieselle

      August 22, 2016 at 10:50 am

      Looks divine!
      Slightly confused…picture shows you docked the bottom of the pastry not folded the sides as the instructions read. Please clarify. Thanks

      Reply
    4. Dieselle

      August 20, 2016 at 11:47 am

      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!

      Reply
      • Jenny Park

        August 22, 2016 at 2:25 pm

        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!

        Reply
        • Dieselle

          August 23, 2016 at 12:18 pm

          Thank you Jenny for the clarification. Looking forward to making this very soon.

          Reply
    5. Frebs

      January 24, 2016 at 9:21 am

      Can you use phyllo dough instead of puff pastry? It’s all they had the market.

      Reply
      • Jenny Park

        January 24, 2016 at 4:33 pm

        You can, but make sure you use at least 10 sheets, fold the edges over and to butter or grease between each layer!

        Reply
    6. Julie @ Cooks with Cocktails

      September 22, 2015 at 4:49 pm

      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 ;)

      Reply
    7. Kendel

      August 22, 2015 at 7:48 pm

      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.

      Reply
    8. Ashley@blondegirlcravings

      August 20, 2015 at 4:26 pm

      soooo pretty!! Sometimes simple really is the best.

      Reply
    9. Nagi@RecipeTinEats

      August 20, 2015 at 12:54 pm

      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!!!

      Reply
      • Jenny Park

        August 20, 2015 at 12:56 pm

        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) :)

        Reply
    10. Gabriel @ The Dinner Special podcast

      August 20, 2015 at 12:08 pm

      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!!

      Reply
    11. Denise

      August 20, 2015 at 7:24 am

      thank you for the very useful “weird bacon tangent”!

      Reply
    12. Deb @ Cooking on the Front Burner

      August 20, 2015 at 6:47 am

      OMG – I love this – I’m a huge puffed pastry user – thanks for sharing!

      Reply

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