Categories: Breakfast

Ingredients

• 14.1 oz. package refrigerated, rolled, unbaked pie crusts
• 6 slices cooked bacon, crumbled
• 3/4 cup shredded cheddar cheese
• 8 eggs
• 1/2 cup milk
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• Snipped fresh chives, for garnish

Directions

1. Preheat oven to 400.

2. Roll both pastry sheets out on a lightly floured surface into 13-inch circles. Cut out 6 rounds from each pastry sheet, using a 3 1/2 to 4-inch round cutter. Fit rounds into a 12-cup muffin tin, then sprinkle with 1/2 cup bacon and 1/2 cup cheese.

3. Whisk together eggs, milk, nutmeg, and pepper. Spoon into cups.

4. Bake until puffed and set, 15-20 minutes. Let cool in tin 5 minutes, then run a knife around edges to loosen and remove tarts. Garnish with chives, remaining 1/4 cup bacon and 1/4 cup cheese.

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