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Egg Tarts Perfect For Hectic Mornings

May 25, 2011

These simple egg tarts make a great grab-and-go breakfast.  They only take a few minutes to throw together, they keep in the fridge for nearly a week and can be enjoyed hot or cold.  I often make a dozen on Sunday night and eat three each morning on the bus ride to work from Monday til Thursday.


3 eggs for a dozen tarts (1 egg = about 4 tarts, but this depends greatly on what else you add)

3 tablespoons milk or cream (or about 1 tablespoon per egg if you want to make more or less tarts)

Tart shells, I use ready made no name tart shells.

Additions: add anything you would add to an omelet!  Or go the route I did and add whatever you have in your fridge.  I had celery, red pepper and old white cheddar cheese, not bad for the day before grocery shopping, smile.

Beat together 1 egg and 1 tablespoon of milk or cream for every 4 tarts you want to make.  I made 12 tarts, so I used 3 eggs and 3 tablespoons of cream.

Dice up your vegetables, cheese or other additions nice and small.  The tarts are tiny, so you want everything to be tiny.

Mix the eggs and additions together.

Alternatively, you can leave your vegetables and cheese and whatnot in big hunks and just add one big hunk of each item into each tart and pour the egg mixture on top, but I find it’s quicker to just chop everything up small instead of divvying up the individual ingredients.

Pour the egg mixture evenly into the tarts.  You can fill the tart shells right to the brim.

Bake for about 25 minutes at 375 degrees until golden.

Eat immediately or refrigerate until ready to grab-and-go!  Just to warn you, the tarts don’t look quite as pretty the next day because the egg mixture shrinks a bit and pulls away from the tarts around the edges, but they still taste great.  I usually eat them cold after the first day, but I bet a quick toast in a toaster oven would be awesome if you had one.  I don’t, it’s on the wish list, grin. Jump up.

From → Breakfast

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