Savory Breakfast Tartlets

40 minutesServes 4-6
Savory Breakfast Tartlets

Ingredients

  • 1 14 oz. box refrigerated piecrust, warmed to room temperature
  • 2 tbsp. olive oil
  • ½ c. onion, chopped
  • 1 pkg cherry tomatoes
  • ½ c. mushrooms, chopped
  • 2 cloves of garlic, minced
  • 1 c. fresh spinach, chopped
  • 1 tbsp. red wine vinegar
  • 6 large eggs
  • ½ c. whole milk
  • 2 oz. crumbled feta
  • 4 slices cooked bacon, crumbled
  • 1 tbsp. Dijon mustard
  • ½ tsp. salt
  • 1 tsp. fresh ground pepper
  • 2 tbsp. chives, finely chopped
  • 1 tbsp. parsley, finely chopped

Directions

Preheat oven to 375 degrees.

Unroll one pie crust on a clean surface. Cut 4 circles using a 4-inch round cutter. Gather scrapes and gently form a ball. Roll to a 1/8-inch thickness and cut 2 more circles. Repeat with second piecrust. Place a circle in each cup of a lightly greased muffin tin and firmly press into the sides and bottom of the tin. Chill until ready to use.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes or until soft and just beginning to brown. Add tomatoes. mushrooms, and garlic and cook an additional 3 minutes or until tomato skins just begin to blister. Add spinach and cook 1 minute or until spinach wilts. Remove from heat and stir in vinegar.

Whisk eggs and milk together large bowl. Add spinach mixture, feta, bacon, mustard, salt and pepper and stir to combine. Spoon ¼ c. of egg mixture into each muffin cup. Bake for 20 to 25 minutes or until tarts are set and lightly golden brown. Sprinkle with chives and parsley. Serve immediately or let cool to room temperature. Can be stored in the refrigerator for up to 4 days.