Breakfast or Brunch Beef Bacon Quiche Tarts
Beef Bacon Quiche Tarts
This is the perfect brunch dish. The bacon and the onion and peppers really enhance the flavor of the eggs. I used the Granny Everman’s Yeast Roll recipe using whole wheat flour to make the crust. They were a huge hit when I took them to church for breakfast for my Sunday School class. In my pictures, I tripled the recipe.
About one-third of Granny Everman’s Yeast Roll recipe (see note)
6 ounces cream cheese
5 tsp whole milk
½ cup shredded sharp cheddar cheese
1 TBS finely chopped onion
5 beef bacon strips (uncured is best)
frying pan or skillet
mixer and bowl
paper towel lined plate
Prepare the yeast roll recipe. (See note.) If you’re using pre-frozen method, bring the dough to room temperature.
Chop bacon into small pieces and fry.
Drain on paper towels.
Preheat oven to 375° degrees F.
Grease muffin tin.
Beat cream cheese and milk until smooth.
Add onions, peppers, and cheese.
Pinch a piece of dough about the size of a ping pong ball.
Roll it flat.
Line the muffin tin. Place bacon crumbles in the bottom of the crust.
Pour in the egg mixture.
Sprinkle top with bacon pieces.
Bake for 8-12 minutes or until set (a knife inserted in center will come out clean.)
8 cute little quiche tarts
|High in protein
High in iron
When you make Granny Everman’s Yeast Roll recipe, save a portion of it in the freezer. After it rises the first time and you punch down the dough, break off how much you want to save. Put it in a freezer bag, make sure you remove all of the air, and label it “roll dough”. Then you won’t have to make a recipe that takes 2 hours to rise the morning you want to serve these Beef Bacon Quiche Tarts. The night before you’re going to make this recipe, remove the dough from the freezer and put it in the refrigerator to thaw. Remove it from the refrigerator and bring it to room temperature before using.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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