Best 7 Mini Breakfast Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mini breakfast tarts are an easy, delicious, and portable breakfast or brunch option that can be prepared ahead of time. With a wide variety of fillings and toppings to choose from, there's a mini breakfast tart recipe out there to suit every taste. Whether you prefer savory or sweet, classic or creative, hearty or light, you're sure to find the perfect recipe to help you start your day off right.

Here are our top 7 tried and tested recipes!

MINI QUICHE (ANY FLAVOR!)



Mini Quiche (Any Flavor!) image

This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 7

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper
3/4 cup add-ins (see recipe note)
1/2 cup shredded or crumbled cheese (see recipe note)

Steps:

  • I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
  • In a large bowl with a handheld or stand mixer fitted with a whisk attachment- or simply using a whisk and mixing bowl- beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
  • Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
  • Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You'll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it's at room temperature. You'll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
  • Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  • Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
  • Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
  • Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

BACON AND EGG BREAKFAST TARTS



Bacon and Egg Breakfast Tarts image

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.

Provided by JJOHN32

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 4

Number Of Ingredients 7

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Steps:

  • Preheat 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 ungreased 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 ungreased cookie sheet
  • Bake until eggs are soft cooked, about 15 to 20 minutes.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g

HOMEMADE BREAKFAST TARTS



Homemade Breakfast Tarts image

Provided by Ree Drummond : Food Network

Time 2h20m

Yield 8 tarts

Number Of Ingredients 14

3 cups all-purpose flour, plus more for rolling
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold butter, cubed
1 egg
5 tablespoons cold water (or more if needed)
1 tablespoon distilled vinegar
One 13-ounce jar mixed berry jam (about 1 1/4 cup)
1 egg, lightly beaten for egg wash
1 1/4 cup powdered sugar
2 tablespoons milk
1 tablespoon mixed berry jam
2 drops neon purple food coloring
Multicolored jimmies or sprinkles

Steps:

  • For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.
  • Preheat the oven to 400 degrees F. Line two sheet pans with parchment.
  • On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch).
  • For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes.
  • For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside.
  • Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.

FRESH MINI STRAWBERRY TARTS



Fresh Mini Strawberry Tarts image

Homemade shortbread cookie crusts are filled with sliced, fresh strawberries held together with a shiny easy-to-make glaze. Easy to serve and even easier to eat.

Provided by Paula Rhodes

Categories     Pies

Time 5h15m

Number Of Ingredients 14

1 1/4 cup all-purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup 1 stick chilled butter, cut into 8 pieces
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 pound fresh strawberries (cleaned and de-stemmed)
1/2 cup + 2 tablespoons cold water
2 tablespoons cornstarch
2 tablespoons powdered strawberry Jello (do not sub diet Jello)
3/4 cup corn syrup
Few drops of red food coloring (if desired)
1/8 teaspoon almond extract (optional)

Steps:

  • Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
  • Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
  • Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
  • Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
  • Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
  • Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
  • Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
  • Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
  • Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
  • Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
  • Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
  • Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.

Nutrition Facts : ServingSize 1, Calories 130 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 127 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g

MINI BREAKFAST TARTS



Mini Breakfast Tarts image

These tiny quiches are delicious, with great presentation for parties or potlucks. They taste as good at room temperature as fresh from the oven, and are so simple to make.

Provided by Dawn in OK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 16

Number Of Ingredients 9

16 (4 inch) frozen mini pie shells
1 ½ cups milk
6 eggs
2 tablespoons dried chives
1 teaspoon hot pepper sauce
salt and ground black pepper to taste
2 cups shredded Italian cheese blend
1 cup crumbled cooked bacon
¼ cup chopped sun-dried tomatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange pie shells on a rimmed baking sheet.
  • Mix milk, eggs, chives, hot sauce, salt, and pepper together in a bowl.
  • Divide Italian cheese blend, bacon, and sun-dried tomatoes evenly among the pie shells. Cover evenly with beaten egg mixture.
  • Bake in preheated oven until eggs are set, about 30 minutes.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 32.8 g, Cholesterol 95.1 mg, Fat 23.4 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 7.6 g, Sodium 595.7 mg, Sugar 8.7 g

PEAR-BERRY BREAKFAST TARTS



Pear-Berry Breakfast Tarts image

When my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. -Joan Elbourn, Gardner, Massachusetts

Provided by Taste of Home

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar, divided
2 large eggs, room temperature
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped peeled pears (about 2 large)
2 tablespoons cornstarch
2 tablespoons water
1/2 cup fresh raspberries
1 large egg white
3 to 5 tablespoons 2% milk, divided
1-1/3 cups confectioners' sugar
Food coloring, optional

Steps:

  • Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour., Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries., Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes., Remove from baking sheets to wire racks to cool. For icing, mix confectioners' sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.

Nutrition Facts : Calories 379 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

MINI BREAKFAST TART RECIPE - (4.4/5)



Mini Breakfast Tart Recipe - (4.4/5) image

Provided by á-57724

Number Of Ingredients 14

Basic Quiche and Tart Dough:
1 batch basic quiche and tart dough, divided into 6 pieces
4 1⁄2 oz. ham, cut into 1⁄2-inch strips
2 Tbs. chopped green onions, green portion only
6 eggs
2 Tbs. heavy cream
1/4 cup finely grated Parmigiano-Reggiano
cheese
Freshly ground pepper, to taste
1 1/2 cups all-purpose flour
1/2 tsp. salt
4 Tbs. (1/2 stick) chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 Tbs. cold water

Steps:

  • Make the dough: In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 Tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass. Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days. Press the dough into six 4-inch tart pans. Refrigerate for at least 1 hour. Preheat an oven to 400°F. Line the tart shells with parchment paper or aluminum foil and fill with pie weights. Bake until the shells are set and the paper does not stick when lifted, 8 to 10 minutes. Remove the paper and weights and continue baking until the shells are golden, 5 to 7 minutes more. Transfer the pans to a wire rack and let cool completely, about 20 minutes. Line the bottom of each tart shell with 3/4 oz. ham and sprinkle with 1 tsp. green onions. Crack an egg into the center, pour 1 tsp. cream over the egg and sprinkle with 2 tsp. cheese. Bake until the whites are set and the yolks are cooked, about 15 minutes. Transfer the pans to a wire rack and let cool for 3 minutes. Using a pot holder, carefully turn each pan over and tap the bottom to release the tart. Set the tarts on individual plates. Garnish each tart with a pinch of pepper and serve immediately. Serves 6.

Tips:

  • Prepare your ingredients in advance: This will help you save time and ensure that you have everything you need before you start cooking.
  • Use fresh, quality ingredients: This will make a big difference in the flavor of your tarts.
  • Don't overfill the tart shells: This will prevent them from becoming soggy.
  • Bake the tarts until the crust is golden brown and the filling is set: This will ensure that they are cooked through.
  • Let the tarts cool slightly before serving: This will make them easier to handle and will also allow the flavors to develop.

Conclusion:

Mini breakfast tarts are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With so many different variations to choose from, there is sure to be a mini breakfast tart that everyone will enjoy. So next time you are looking for a quick and easy meal, give mini breakfast tarts a try. You won't be disappointed!

Related Topics