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Quick and Easy Bacon and Egg Tarts

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You might not think that you have time to do a bacon and egg breakfast on a weekday, but this recipe here today proves that just isn't true.   With a little bit of inventive use of a convenience item (refrigerated croissant roll dough) you can have a delicious bacon and egg breakfast on the table lickety split, that's about 15 -20 minutes tops!  I kid you not.  

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I always keep partially cooked bacon in the freezer so that I can whip it out to use in things like these quick and delicious tarts.  They could not be easier.

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You just crack open the container and unroll the dough.  Divide it into three rectangular sections. (Here in the UK.  I am not sure how many in North America.)  Place them onto a lightly buttered or lined baking tray and then press the diagonal cuts together in the centre of each to seal  after which you then roll up a 1/2 inch rim all around the edge of each rectangle.

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All you do then is crack a large free range egg into the centre of each, season with some salt and pepper, lay some bacon on top and a dusting of Parmesan Cheese . . .  and pop those babies into the oven for 12 minutes, at the end of which you will have some perfectly cooked, deliciously easy egg and bacon tarts.  

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I always like to dust mine with a tad bit more Parmesan and some chopped Parsley to serve, but that's just me.  I like things to look pretty.  The Toddster love LOVES these and I guarantee the Toddster in your life will love them as well!  (At least I hope he will!  There's bacon.  Who doesn't love bacon!)

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*Quick and Easy Bacon and Egg Tarts*
Serves 6

It doesn't get any easier, quicker or tastier than this.  These make a great weekend breakfast!  Our crescent rolls over here have six in each tin and so they will separate into 3 individual tarts, each using two triangles.  I am not sure how that translates in America.

2 cans of refrigerator crescent rolls
6 large free range eggs
12 slices of smoked streaky bacon, partially cooked
3 TBS freshly grated Parmesan cheese
salt and black pepper to taste
chopped fresh parsley and more Parmesan to serve.  

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Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a large baking sheet.   Unroll the crescent rolls, dividing each can into three equal sections.  Place them onto the baking sheet, pressing the diagonal perforations in each section together to close.  Roll up a 1/2 inch border all the way around each tart base.  Break an egg into the centre of each.  They will spread out to fill the tart.  Sprinkle with some salt and black pepper to taste. Cut each slice of bacon  in half crosswise and place 4 half slices on each tart.  Sprinkle with some parmesan cheese.    Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the eggs are set according to your preference.  Serve hot.
Marie Rayner
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  1. I am just amazed at the delicious food you come up with! This one is no exception. I'm going to make it. My family will love it.
    I made that second batch of the sausage, pasta, corn skillet dish today. This time there were no left overs! So good!

  2. Val, I am so glad that your family loves the sausage, pasta and corn dish! That makes me happy! I think the boys will like this one too! Todd loves it! xxoo

  3. Well that's lunch/brunch sorted!
    I wonder if it will work with puff pastry?
    Julie xxxxxxx

  4. I would think that Puff Pastry would be even tastier KC!

  5. They look grand..i just pinned a puff pastry tart with roasted veggies last night..both so attractive!

  6. Ohh, that sounds good Monique!!

  7. This looks amazing and so easy! I can't wait to try these!

  8. I hope that you enjoy them Kristin!

  9. I made these tarts for breakfast this weekend and they were a big hit with my son and husband. Here in the US the crescents come in a tube of 8, so I made four tarts. I couldn't get the dough to form the edges to keep the eggs in the tart very well. I ended up using a glass 7x11 rectangle dish and placing the four tarts touching each other and using the pans edge for the outside edges of the tarts. Then I cracked the eggs over each tart and it worked perfectly! Thanks for the great recipe!

  10. Kristan, so happy they were enjoyed! I like how you were able to adapt it to what worked for you! Telling us about it just may help someone else who experiences the same problem! Thank you so much! xxoo

  11. OH MY GOSH!!! This is absolutely fantastic, slightly sweet, buttery and a nice salty kick from the bacon. Marie me and my 10 year old daughter LOVED this. She said to me 'what a good idea this recipe is, who is it from' I promptly replied 'The English Kitchen', she said to tell you it's great and Thankyou for coming up with the idea. Also Thankyou from me, recipes like this get me back in her good books when she sulks for giving her spinach!! Lol.
    Also to anyone living in the UK, I bought my croissant dough from asda in the chilled section, it's made by Jus- Rol in a small yellow container containing 6 croissants, £1.50. Will never buy a ready made croissant again, this dough is great!!

  12. So glad you and your daughter enjoyed these Faye! You are so welcome! I get my dough at ASDA too! It's next to the chilled ready roll pastry! Xxx

  13. I haven't read through all the comments, maybe someone asked it already, but can I freeze this and at what stage? I'm am single and do not need a lot of rolls at one time.

    1. Hi Marlene I do not recommend freezing these. It is my experience that cooked eggs do not freeze well. If I were you I would bake one or two and then use the remaing dough to just make crescent rolls and then freeze the crescent rolls to have another time.

  14. Hi Marie, I came across your blog last week whist google searching pumpkin tray cake bake. Once I found your blog, spent the next week reading all your recipes and LOVING them. This is the first one I am trying. It is bubbling away in the oven whist I type this. My family are very excited about the smells wafting around. Tomorrow I will be attempting the spotted dick for Sunday lunch pudding. SO happy I found you.

    1. Thank you so much for your lovely comment Tara and welcome to my blog! I am so very pleased that you are enjoying it! I hope your family enjoys the spotted dick! Oh heck, what am I saying, of course they will! Who wouldn't! Let me know how you get on. Happy Sunday lunch! xo


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