Mini Breakfast Quiche: Bacon, potatoes, spinach and eggs are baked up in puff pastry for an elegant mini breakfast tart. These puff pastry quiches are a copycat version of Panera’s Egg Souffles and are the perfect recipe for an elegant brunch, bridal shower, or weekend breakfast.
I adore my children. I love them with all of my heart. But if I can be honest with you, there are times I want to escape.
Escape from the laundry. Escape from the dishes. Escape from the whining. Come on, tell me I am not alone?!
When I am feeling the need to escape, I love to have a leisurely breakfast out. Sip on a cup of coffee, while indulging in a decadent breakfast and reading a book. And on the rare occasion that I get that opportunity, I usually end up at Panera with a bagel or one of their Egg Souffles.
Let me tell you, these mini tarts are good–but since recreating them at home, I have to say my homemade version of these egg tarts are so much tastier.
Mini Breakfast Quiche
While I love a quiet breakfast to myself out, I really love to throw a big brunch for family and friends. Candied Maple Bacon, a Mediterranean Frittata, these Tarts and Strawberry Shortcake Mimosas, is the makings of a perfect brunch.
I have to tell you that my friends LOVE these egg and bacon tarts. LOVE them. As do my kids.
And when I make these little pastries, I may have a few dishes and a bit of noise, I have no complaints and lots of compliments—so I will take that and celebrate with the people I love.
More delicious breakfast recipes
How to Make Individual Breakfast Tarts with Puff Pastry
What is with mini food that makes it so elegant?
I am not sure, but Mini Sausage Tarts, and Ham and Egg Cups make such a perfect elegant presentation. That is why, I adore these puff pastry breakfast tarts. They look incredibly impressive–yet they are secretly easy to make.
And when you throw in a bit of bacon, well, everyone is sure to fall in love!
Step One: Cut one sheet of defrosted puff pastry into 6 equal rectangles. Place each slice into a silicone muffin tin liner or a lightly greased muffin tin. You can even use individual quiche pans if you have them. You won’t need to grease a metal tin much, as the puff pastry has quite a bit of butter in it, therefore it should not stick easily to the pan.
Step Two: Saute bacon and remove bacon a pan. Discard all but 1 tablespoon bacon grease, and then saute potatoes, with peppers, onions, and spinach.
Step Three: Divide vegetable mixture between the 6 puff pastry cups and then top crumbled bacon and shredded cheese.
Step Four: Pour egg custard into each mini breakfast tart.
Step Five: Fold puff pastry over the egg and potato cups and then brush with an egg wash.
Step Six: Bake until golden.
And now prepare to WOW everyone you serve these tarts to.
A Few Last Notes about these Bacon and Egg Tarts
- Be sure to defrost your puff pastry in the fridge overnight. Puff pastry is NOT something you can defrost at room temperature or the microwave, as it will loose it’s ability to puff.
- Trader Joes, Whole Foods, and Earth Fare all have a great frozen puff pastry that is free from hydrogenated oils–and all 3 are delicious!
- If you want these breakfast tarts to be vegetarian, omit the bacon and instead saute the vegetables in 1 tablespoon olive oil.
- Red potatoes are my favorite for these easy breakfast tarts, BUT diced russet potatoes or sweet potatoes can be used in their place.
- Red peppers, spinach and onions are a delicious combination for egg souffle cups, BUT you can use roasted peppers, mushrooms, kale or even leeks.
- I love Gruyere cheese for it’s sharp taste and melting quality. But feel free to use Swiss or cheddar cheese. Even Parmesan cheese is a great substitute.
- You can make these breakfast tarts in advance, making them an even greater choice for entertaining. Bake up to 3 days in advance and reheat in 300 degree oven for 15-20 minutes.
Let’s Make Individual Quiches
Mini Breakfast Quiche
- 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
- 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.
TO MAKE INDIVIDUAL BREAKFAST TARTS, YOU MAY NEED
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