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For your mouth: Breakfast Tart

Toaster Oven Breakfast Tart

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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.

[ Like “tarts?” How about this BOLD Toaster Oven Pop Tart for something sweet? ]

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.

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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.

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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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4.64 from 11 votes
For your mouth: Breakfast Tart
Toaster Oven Breakfast Tart
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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.

Course: Breakfast
Cuisine: American
Author: Gemma Stafford
Ingredients
Puff Pastry Crust
  • 1 sheet puff pastry, homemade or store bough, trimmed to a 9 x 13 inch rectangle
Toppings:
  • 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
Instructions
  1. First, preheat your oven to 400oF (200oC). Place your puff pastry in the Sweet Creations Nonstick Quarter Sheet Pan 9"x13"x1". 

  2. 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.  

  3. Then, with a fork pierce the center a few times. This will prevent the middle from rising up too much during the blind baking. 

  4. Next blind bake the pastry by baking it on its own for 8-10 minutes. This will ensure the puff pastry is cooked through. 

  5. 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. 

  6. 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.

  7. 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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Meet Gemma

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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22 Comments

Write a Comment and Review

  1. Valeriesultan on October 22, 2018 at 7:03 pm

    Hello Gemma I have a Rough Puff Pastry in the freezer left from an Gallet that I was going to do can I symply do the folding process and make it puff pastry for example this desserts or croissant 😁

    • Gemma Stafford on October 23, 2018 at 9:43 am

      Hi Valerie,
      You can make pop tarts, or the breakfast tart, but the croissants will be a bridge too far, sadly 😉
      I hope you make good use of that pastry, it is a shame not to use it up!
      Gemma 🙂

  2. Zainab on September 29, 2018 at 3:39 am

    Hi gemma here youve said a sheet of pastry where i live we get puff pastry in grams so how many grams of pastry would i need I’ll roll it out myself im gonna make this and your chocolate crepes for my moms birthday tomorrow all your breakfast recipes are so good ive tried them all and everyone loves them

    • Gemma Stafford on October 1, 2018 at 11:31 am

      Hi Zainab,
      I think I missed the birthday! I am sorry, I was a bit backed up.
      If you want to know the grams required you can easily add them up in a recipe. For this recipe you will need about 340g/12ozs of pastry to cover the pan size.
      I hope your mom had a great birthday, and that you managed the bakes well,
      Gemma 🙂

  3. Jo-Anne on September 8, 2018 at 12:13 am

    Well that’s so so fast and Yummy, thanks Gamma. I didn’t have spinach so dotted some home made pesto on it. Thanks

    • Gemma Stafford on September 8, 2018 at 12:24 pm

      Delighted to hear that, Jo-Anne.

      Best,
      Gemma.

  4. Debbie on August 30, 2018 at 4:38 pm

    Can you make this in a regular oven?

    • Gemma Stafford on August 31, 2018 at 2:39 am

      Hi Debbie,
      sure you can, and perfect it will be too.
      Follow the same instructions as in the recipe. I hope you like this one!
      Gemma 🙂

  5. Annarene on August 16, 2018 at 12:22 pm

    Hi Gemma,
    I tried this recipe over the weekend and we loved it! I had a bunch of bacon that I had to cook and use before it would go off so I had everything ready on Saturday morning. Was so quick and easy, and hubby loved it 😉.
    Going to try your latest 3 ingredient flat bread recipe next- yay!

    • Gemma Stafford on August 17, 2018 at 4:38 pm

      I’m delighted to hear that, send me a photo of the flatbread when you make it 🙂

  6. Zainab Khan on August 14, 2018 at 1:18 am

    Hey Gemma amazing recipe as always I’m gonna try it this week I had a request can you teach us how to make hummingbird cake? Thanks so much

    • Gemma Stafford on August 14, 2018 at 1:56 am

      Hi Zainab,
      I have had this on my list for some time, and it is a delicious thing.
      Thank you for reminding me about this, I will see what I can do.
      Thank you too for being here with us,
      Gemma 🙂

  7. AdrianaM on August 12, 2018 at 8:16 pm

    I made your home made puff pastry last night and made the tart this morning. We are at a beach house so it didn’t have a rolling pin. I had to use my hands and a water bottle to try and roll out the puff pastry. Mine didn’t rise as pretty as yours but it was definitely yummy! I also used tomatoes which is think made the pastry soggy. I used what I had on hand which included lunch meat ham, bacon, sliced Munster cheese, and the eggs. I’ll definitely be making this recipe again at home where I have a rolling pin.

    • Gemma Stafford on August 14, 2018 at 4:57 am

      Hi Adriana,
      Wow! lucky you at the beach! Harder to work in another kitchen, so well done you.
      Work fast, keep things cold as possible, and fill your water bottle with cold water! then all will be well.
      Thank you for telling us about this, it made me smile!
      Gemma 🙂

  8. Dee Webb on August 12, 2018 at 6:50 pm

    Opps! Did not figure out what I was supposed to do with – 1 egg, lightly beaten. What was it for? I am going to try this for the first time.

    • Gemma Stafford on August 14, 2018 at 5:07 am

      Hi Dee,
      OOPS is right! I am sorry, this is really just to paint on the pastry, to give a sheen, and actually it can form a seal too to keep the pastry crisp. I will sort that out in the recipe, sorry,
      Gemma 🙂

  9. Sandy on August 10, 2018 at 2:30 pm

    Gemma,
    This looks so good. The perfect light breakfast. I copied all the puff pastry recipes because i can eat thoes and I know everyone else can.
    You just make it look so clean and simple. Nothing I do is neat, nothing. But it’s good. I can’t wait to try them all.

    • Gemma Stafford on August 11, 2018 at 3:05 am

      Hi Sandy,
      I am sure it looks just fine, and practice makes perfect too, so carry on!
      Thank you for being in touch,
      Gemma 🙂

  10. Emma on August 10, 2018 at 5:17 am

    You wrote eaten for 1 egg did you mean beaten

    • Gemma Stafford on August 11, 2018 at 4:09 am

      Hi Emma,
      I suppose I did! Haha! I will go back to this and check it, thank you for pointing it out,
      Gemma 🙂

  11. Toneema zubair on August 9, 2018 at 12:22 pm

    Waoh. That’s a big hit. Seriously it’s mouthwatering. I wanna try it right now. Just wanna ask if we can replace puff pastry with crazy dough or any pizza dough.

    • Gemma Stafford on August 10, 2018 at 2:38 am

      Hi there,
      Yes! you would need to pre-bake it though. You can also use a tortilla wrap, naan, or any flat bread, and of course you can buy these too in your store.
      Experiment a little, it will be fun!
      Gemma 🙂

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