Bacon and Egg Breakfast Tarts

Submitted by: Eleanor Johnson

Makes 4 small tarts

" Perfect selection for a brunch, but also convenient enough for serving on a weekday.

Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled

cooked bacon. Place 2 tablespoons of meat into each pastry cup. "

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Directions
1Preheat oven to 425 degrees F (220 degrees C).
Prepare pastry for a one crust pie as directed on package.

Divide pastry into 4 equal parts. Roll each part into a 6 inch circle

on a well floured, cloth covered board with a floured, cloth covered rolling pin.

Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups;

make pleats so pastry will fit closely. If using individual pie pans or tart pans,

cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface.

Place tarts on an un-greased cookie sheet.
Bake until light brown, about 8 to 10 minutes.

Cool 5 minutes, and carefully remove from cups.

Reduce oven temperature to 350 degrees F (175 degrees C).
Place 2 bacon slices in the bottom of each pastry cup.

Sprinkle cheese over the meat, making slight well in centers.

Break 1 egg into each. Add 1 tablespoon milk into each tart.

Sprinkle with nutmeg and pepper. Place tarts on an un-greased cookie sheet.
Bake until eggs are soft cooked, about 15 to 20 minutes.