Ingredients

The following ingredients have 4 Servings
  • 1 sheet puff pastry (defrosted)
  • 2 strips bacon (diced)
  • 1 cup cubed red potatoes
  • 1/2 small onion (minced)
  • 1 red pepper (seeded and diced)
  • 2 cups fresh spinach
  • 4 eggs (divided)
  • 1/2 cup milk or cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1/4 cup shredded Gruyere cheese

Instruction

  • Preheat oven to 400 degrees. 
  • Cut one sheet of defrosted puff pastry into 6 equal rectangles. Place each slice into a muffin tin or individual quiche pans.
  • Saute bacon in a nonstick skillet over medium-high heat. Once bacon is crisp,  remove bacon from the pan and place on paper towel lined plate. Discard all but 1 tablespoon bacon grease, and then saute potatoes, onions, and peppers, until potatoes are tender--about 8-9 minutes. Add in spinach and let wilt for 1-2 minutes.
  • Divide vegetable mixture between the 6 puff pastry cups and then top crumbled bacon and shredded cheese.
  • Whisk three eggs with milk, salt, pepper, and cayenne. Pour egg custard into each mini breakfast tart, dividing equally. 
  • Fold puff pastry over the egg and potato cups. Whisk together 1 egg with 1 tablespoon water and then brush over each breakfast pastry.
  • Bake until for 20-25 minutes or until browned. Let cool for 5 minutes before removing from pan.