Cheesy Egg and Bacon Tart
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35 Min
Prep : 10 Min Cook: 25 Min
A twist on classic bacon and eggs, this quick-and-easy savoury egg recipe has a cheesy, smoky spicy flavour which pairs beautifully with the flakey puff pastry. This recipe is brunch at its best!
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9 Servings
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.)
2
1-1/2 cups Cracker Barrel Shredded Habanero Heat Cheese
3
1/4 cup Kraft 100% Parmesan Grated Cheese
4
6 slices bacon, cooked, crumbled
5
9 eggs
6
1/4 cup chopped fresh cilantro
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How do I make it ?
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Step 1
Heat oven to 400°F. Step 2
Unroll pastry onto parchment-covered baking sheet; prick evenly with tines of fork. Step 3
Bake 8 to 10 min. or until golden brown. Step 4
Remove pastry shell from oven. If centre of pastry is puffy, prick with fork to release air bubble(s). Sprinkle pastry with cheeses to within 1 inch of edges. Step 5
Use back of spoon to make 9 shallow wells in cheese in pastry shell. Slip cracked egg into each well; sprinkle with bacon. Step 6
Bake 10 to 15 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with cilantro. Kraft Kitchen Tips!
Substitute
Substitute fresh parsley for the cilantro.
Substitute
Prepare using Cracker Barrel Shredded Mozza-Cheddar Cheese.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Total fat 19 g
29 %
Saturated fat 9 g
45 %
Cholesterol 215 mg
Sodium 410 mg
17 %
Total carbohydrate 10 g
3 %
Dietary fibre 1 g
4 %
Sugars 1 g
Protein 15 g
Vitamin A
15 %
Vitamin C
0 %
Calcium
15 %
Iron
10 %
Servings
9 servings, 1 piece (117 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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