Bacon and Egg Breakfast Tarts

01Method

1. 1

   Heat the oven to 425°F (220°C).

2. 2

   Combine pie crust mix with the measured cold water in a large bowl, stirring until the dough comes together into a ball; set aside any leftover mix for future use. Divide the dough into 4 equal portions.

3. 3

   On a lightly floured surface, flatten each portion into a 6-inch round. Drape each round over the outside of an inverted large muffin cup or 6-ounce custard cup, pressing and pleating the dough so it conforms to the cup's shape. Pierce the surface all over with a fork and arrange on an ungreased baking sheet.

4. 4

   Bake until the shells are lightly golden, 8 to 10 minutes. Allow to cool for 5 minutes, then gently lift the tart shells off the cups. Lower the oven temperature to 350°F (175°C).

5. 5

   Lay bacon slices along the bottom of each tart shell. Scatter shredded cheddar over the bacon, pressing a small indentation in the center of each. Crack one egg into each well, then spoon a little milk over the top. Dust with nutmeg and black pepper, and transfer the filled shells back to the baking sheet.

6. 6

   Bake until the eggs are just set but still slightly soft, 15 to 20 minutes.