Bread tartlets with fried eggs, bacon and cheese

Votes: 1

How to Make - Bread Tartlets with Scrambled Eggs, Bacon, and Cheese

Time: 40 min.
Complexity: easily
Servings: 6

Make your holiday breakfast a special treat – with tartlets. You don't need any special ingredients. Just the things we love for breakfast: crispy toast, scrambled eggs, cheese, and fried bacon. The tartlets are made from slices of soft white bread, rolled thin with a rolling pin, and baked in muffin tins to shape them. Fill the crispy bread tartlets with scrambled eggs, cheese, and fried bacon, and enjoy! Bread tartlets can also be filled with chicken or tuna salad and served for lunch or as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 thin slices of bread
6 tablespoons unsalted butter
3 tbsp. whole milk
10 large eggs
4 slices bacon, cut into 1cm pieces.
4 slices American cheese, coarsely shredded
Hot sauce, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white bread, butter, milk, eggs, bacon, American cheese, cheese, hot sauce

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to 190°C.
Roll out each slice of bread with a rolling pin.

In a small bowl, microwave the butter with a large pinch of salt until melted, about 1 minute. Brush both sides of each slice of bread with the melted butter.
Make bread tartlets:

Gently press a slice of bread into a 12-cup muffin pan. The bottom and sides of the bread should fit snugly into the pan; pleat the sides of the tartlets if necessary. Repeat with the remaining bread, filling every other pan cavity without touching the bread bowls. Bake, rotating the pan halfway through, until the tartlets are golden brown and crisp, 12-15 minutes.
Meanwhile, in a large bowl, combine the milk, eggs, a large pinch of salt and some freshly ground black pepper.
Place the bacon in a nonstick skillet and heat over medium heat. Cook, stirring occasionally, until crisp, 12-15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the skillet and reduce the heat to low.
Pour the egg mixture into the skillet. Cook, stirring and scraping the sides of the pan as needed, until the eggs are scrambled and broken into small pieces, 8-10 minutes. Remove from heat and stir in the cheese until almost completely melted.
Spread the hot eggs evenly among the bread tartlets and sprinkle with fried bacon bits. Serve with hot sauce.