Save on Pinterest

Bacon Quiche Tarts

Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but also quite easy to make. For garnish, sprinkle on some chopped green onion. —Kendra Schertz, Nappanee, Indiana
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 6 ounces cream cheese, softened
  • 5 teaspoons 2% milk
  • 2 large eggs, room temperature
  • 1/2 cup shredded Colby cheese
  • 2 tablespoons chopped green pepper
  • 1 tablespoon finely chopped onion
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 5 bacon strips, cooked and crumbled
  • Thinly sliced green onions, optional

Directions

  • Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion.
  • Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.
  • Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion.
    Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts
1 tart: 258 calories, 19g fat (9g saturated fat), 87mg cholesterol, 409mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 8g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • TNbluffbaker
    Apr 20, 2017

    This was a pleasant change from the bacon quiche I normally cook. I forgot to buy Colby cheese so I used Cheddar. They were still a hit!

  • cruisingail
    Aug 16, 2015

    WHAT A GREAT EASY BREAKFAST TREAT! i JUST USED BIGGER MUFFIN TINS AND MADE 6, INCREASED THE CHEESE, SUBSTITUTED RED PEPPER FOR GREEN PEPPER (DO NOT LIKE) AND USED ALITTLE CHIVE CREAM CHEESE TO REGULAR CREAM CHEESE. PERFECT!!!AM GOING TO FREEZE SOME , DEFROST WHEN READY TO SERVE AND JUST REHEAT FOR WHEN MY SON IS VISITING FROM OUT OF TOWN. AM NOT A MORNING PERSON AND THIS IS IDEAL FOR ME! ps I ALSO MADE IT AHEAD OF TIME AND PUT IN REFRIG OVERNITE SO I WAS READY TO GO THE NEXT MORNING!

  • wrenjen523
    Jan 25, 2014

    Yummy. I didn't have any green pepper, and can't wait to explore this recipe more. I also used a bit more cream cheese than the initial recipe, and put a chunk of colby. This will be great to play with for brunch.

  • RLiberty
    Jun 25, 2013

    No comment left

  • lucklow
    May 12, 2013

    No comment left

  • maritab
    May 5, 2013

    No comment left

  • ArianeDawn
    Mar 9, 2013

    Mmmm these turned out wonderful!! Thank you for sharing!! Fast and delicious!

  • Joannine
    Jan 17, 2013

    No comment left

  • cmtmal
    Sep 13, 2012

    No comment left

  • LegalSec
    Aug 6, 2012

    Very tasty and good. They all went in one sitting. I ligtened up the whole recipe and got the fat down to 10.8g per tart. I used light cream cheese, 1% milk, 1 whole egg, 3 tbsp. egg whites, 1/4 c. of reduced 2% mexican cheese, red pepper (just what I had) reduced fat crescents and 5 tbsp. of real bacon bits. Couldn't tell they were lower in fat, just delicious.