I truly enjoy cooking and baking, but sometimes get tired of making the same things. What a blessing it is that I can try new recipes throughout the year on friends and often guests. This Breakfast Tart has become a favorite of my husband and many guests. Below is the basic version of the recipe that I often serve. However, I have been known to change up meats and cheeses depending on what I have in the house. Recently, I made a what we call a ‘meatasaurous’ version with bacon, breakfast sausage, and ham that was a big hit.
Ingredients
- 1 unroll-and-bake refrigerated pie crust
- 1 egg white, lightly beaten
- 6 oz breakfast sausage
- 2-3 slices of cooked and crumbled bacon
- 5 eggs
- 4 oz cream cheese, at room temperature (cut into small pieces)
- 1 ½ c shredded cheddar
- ½-1 tsp of season salt
- About tsp smoked paprika
- About ½ tsp dry mustard
Directions:
Preheat oven to 400 and grease a 9-inch tart pan or standard pie pan with cooking spray.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan, and trim any excess dough. Brush the beaten egg white on the bottom and sides of the dough. Use a fork to prick the pie crust around the bottom and edges in several places. Bake the crust until slightly brown, about 10 minutes. Allow crust to cool for 5-10 minutes.
In a skillet over medium-high heat, crumble in the sausage and cook until brown, about 5 minutes. Drain onto a paper-lined plate and set aside to slightly cool.
In a large bowl, whisk the eggs with the season salt, smoked paprika, and dry mustard. Then add the cooked sausage, bacon, and cheddar cheese and mix to combine. Fold in the cream cheese gently. Pour the mixture into the cooled crust and bake until set and the top is golden, about 25-30 minutes. Cool the tart for 10 minutes before removing from the tart pan or cutting.
Notes:
I usually cook the sausage ahead of time, so it is easier to assemble in the morning.
The easiest way to add the cream cheese is just to pinch off little pieces using your hands and add to the egg mixture.
