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–+ servings
Beef Bacon Quiche Tarts

Beef Bacon Quiche Tarts

This is the perfect brunch dish. The bacon and the onion and peppers really enhance the flavor of the eggs. I used Granny Everman's Yeast Roll recipe with whole wheat flour for the crust, and they were a huge hit when I took them to church for my Sunday School class breakfast.
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Prep Time 25 minutes
Cook Time 12 minutes
Servings: 8 tarts
Course: Breakfast
Cuisine: American
Calories: 179
Ingredients Method Nutrition Notes

Ingredients
  

  • About one-third of Granny Everman's Yeast Roll dough (see note)
  • 6 ounces cream cheese
  • 5 teaspoons whole milk
  • 2 eggs
  • ½ cup shredded sharp cheddar cheese
  • 1 tablespoon finely chopped onion
  • 5 beef bacon strips (uncured is best)

Method
 

  1. Prepare the yeast roll recipe. If you're using the pre-frozen method, bring the dough to room temperature.
  2. Chop bacon into small pieces and fry.
  3. Drain on paper towels.
  4. Preheat oven to 375°F.
  5. Grease muffin tin.
  6. Beat cream cheese and milk until smooth.
  7. Add eggs.
  8. Add onions, peppers, and cheese.
  9. Mix well.
  10. Pinch a piece of dough about the size of a ping pong ball.
  11. Roll it flat.
  12. Line the muffin tin. Place bacon crumbles in the bottom of the crust.
  13. Pour in the egg mixture.
  14. Sprinkle top with bacon pieces.
  15. Bake for 8 to 12 minutes or until set (a knife inserted in center will come out clean).
  16. Serve warm.

Nutrition

Calories: 179kcalCarbohydrates: 2gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 79mgSodium: 221mgPotassium: 82mgSugar: 1gVitamin A: 426IUCalcium: 82mg

Notes

When you make Granny Everman's Yeast Roll recipe, save a portion of it in the freezer. After it rises the first time and you punch down the dough, break off how much you want to save. Put it in a freezer bag, make sure you remove all of the air, and label it "roll dough." Then you won't have to make a recipe that takes 2 hours to rise the morning you want to serve these. The night before, move the dough from the freezer to the refrigerator to thaw, then bring it to room temperature before using.
The directions call for peppers, though the original ingredient list doesn't give an amount; add finely chopped peppers to taste.

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