Bacon and Egg tarts
Bacon and Egg Tarts

Serves 12.


These bacon and egg tarts are by far one of our favourite and easiest recipes to whip up. Great for breakfast on the go, travel treats, picnics and parties. Best of all, you can chop and change the ingredients with your preferred flavour combinations.

JC x


1 and a half sheets of puff or rolled pastry (or handmade)

4 eggs

3 – 4 chopped cherry tomatoes 

A handful of chopped coriander and parsley

2 rashers of short cut bacon 

2 slices of goats cheese

Salt and pepper

Baking paper

12 hole muffin tin 



Turn the oven on to 220 degrees celsius.


Pull out enough baking paper to cover the muffin tray. Cut the baking paper into three strips longways and then four strips short ways to make 12 squares/rectangles.


Step 1 Bacon and Egg tarts

Press one square/rectangle of pastry into each muffin hole (greasing does help but once you press the pastry into each hole it acts as mould.)

In a separate bowl beat the eggs and add salt/pepper.



Step 2 Bacon and Egg tarts

Halve each rasher of bacon longways then cut into thin strips shortways. Line the inside of each pastry case with a strip of bacon.



Step 3 Bacon adn Egg tarts

Once you’ve filled each one, place an equal amount of chopped tomatoes, herbs and goats cheese into each case. Once all the fillings have been added, top with an equal amount of egg mixture.


Place the muffin tray into the oven and bake for 20 minutes or until the pastry/egg mixture has cooked. When cooked, pull muffin tray out of the oven and rest for 10 or so minutes after which these delicious treats will be ready to be devoured!


Notes: Another variation of this recipe is to crack one egg into each pastry case, these present particularly well. Garlic and cheese are a welcome addition to the filling mixture, as well as chorizo. As an alternative to the pastry sheets you can also try a soft doughy bread.



You’ll also like:

Recipe: Israeli Couscous for Two

Recipe: Bachelorette Eggs

Recipe: Favoritgifflar (Swedish Buns)