This tart takes only 15 to 20 minutes to bake and has everything, including melted cheese and perfectly cooked eggs.
Hi Bold Bakers!
Imagine all the best bits of a homemade breakfast in one lovely handheld tart. My recipe for a Toaster Oven Breakfast Tart has got it all: crispy bacon, melty cheese, fresh spinach, and a perfectly cooked egg all atop a light and buttery piece of puff pastry. My mouth is watering just thinking about it.
This recipe is the perfect marriage of incredible flavor and extreme convenience as it was made to be baked up in a toaster oven! No matter what kind of kitchen you’re working with you should be able to enjoy a gourmet homemade breakfast. My breakfast tart really my favorite kind of savory baking as this combination of flavors is a quick road big bold flavor!
What Is A Breakfast Tart?
If you’ve never had a breakfast tart before you are in for a savory treat! My Breakfast Tart is built on a puff pastry base then loaded with all of my favorite things to have for breakfast.
The tart is made in my favorite Sweet Creations Nonstick Quarter Sheet Pan 9″x13″x1″ which has a ridged bottom. The ridges in this pan lend themselves to a super even bake, making the puff pastry base of my breakfast tart crisp and golden brown. The tart takes only 15 to 20 minutes to bake and it takes care of everything, including melting the cheese and perfectly cooking the eggs.
Normally when I make breakfast it can take ages, babysitting eggs, making toast, cooking messy bacon. This tart takes all the parts of breakfast I can’t go without and layers them beautifully on a puff pastry crust. Baked perfectly in my toaster oven, this really is one of my favorite breakfast tricks for making a killer breakfast any time and literally anywhere.
Can you use store-bought puff pastry?
While I encourage all of you Bold Bakers to try my homemade puff pastry recipe, you can 100 percent use store-bought instead. In this case, the star of the show really is the combination of flavors in the toppings.
As long as you properly bake the puff pastry you can achieve the same tasty result with a store bought crust as opposed to homemade.
What is blind baking?
Blind baking the puff pastry base of the breakfast part is a super important step to creating a lovely breakfast tart. For those who don’t know, “blind baking” is baking the pastry on its own without any of the toppings. You can think if this as a pre-cooking process that will ensure your pastry is cooked through to the bottom without overcooking the delicate toppings.
How to make a vegetarian breakfast
I’m sure a lot of you are thinking: can the same thing be made, but vegetarian-friendly?
Well, the truth is you can easily make this breakfast tart with whatever you like to have for breakfast. Feel free to get creative with the toppings in this recipe. From experimenting with vegan cheese to turkey bacon, you can absolutely personalize this breakfast tart to fit any diet or lifestyle your subscribe to.
The possibilities are endless!
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This Toaster Oven Breakfast Tart has got it all: crispy bacon, melty cheese, fresh spinach, and a perfectly cooked egg all atop a puff pastry.
- 1 sheet puff pastry, homemade or store bough, trimmed to a 9 x 13 inch rectangle
- 4-6 eggs
- 1/2 cup cheddar cheese, grated
- 7 strips thick cut bacon, pre-cooked
- 1/2 cup cooked spinach, fresh or frozen
- 1 egg, lightly beaten
First, preheat your oven to 400oF (200oC). Place your puff pastry in the Sweet Creations Nonstick Quarter Sheet Pan 9"x13"x1".
Using a small knife gently cut a 1" border around the edges of the puff pastry without cutting all the way though the pastry. This will help form the outer crust of the pastry after its blind baked.
Then, with a fork pierce the center a few times. This will prevent the middle from rising up too much during the blind baking.
Next blind bake the pastry by baking it on its own for 8-10 minutes. This will ensure the puff pastry is cooked through.
Remove from the oven and sprinkle the cheese over the middle. Then layer on the spinach and bacon, arranging in one even layer across the tart. Lastly, crack on the eggs leaving space between each one.
Bake for 12-15 minutes or until the white of the egg is fully cooked and the yellow of the egg is set on the outside but still a little runny. if you only like you eggs firm feel free to bake for a few minutes longer.
Allow to cool for a few minutes before cutting into individual portions with a knife or pizza cutter. Cover and store in the fridge for 1-2 days.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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