Bacon and Egg Breakfast Tarts

Directions

Preheat oven to 425 degrees F.

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Prepare pastry for a one crust pie as directed on package.

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Divide pastry into 4 equal parts.

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Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin.

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Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely.

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If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface.

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Place tarts on an ungreased cookie sheet.

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Bake until light brown, about 8 to 10 minutes.

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Cool 5 minutes, and carefully remove from cups.

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Reduce oven temperature to 350 degrees F.

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Place 2 bacon slices in the bottom of each pastry cup.

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Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper.

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Place tarts on an ungreased cookie sheet.

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Bake until eggs are soft cooked, about 15 to 20 minutes.

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Serves: 4

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