How awesome is it to not have any plans on Saturday morning? Very. Matt and I stayed in bed a few hours longer than usual. We watched the Tour de France and delayed our usual Saturday morning workout. I pulled myself out of bed around 11am to start throwing together a quick breakfast. I checked in our fridge and saw that we had an 8oz can of the Pillsbury seamless dough. I’m usually very anti canned anything–but actually picked up a few of these cans because I had a coupon and they were on sale one day in the grocery, so I actually brought them home for free. Not a bad deal–plus I realized they had potential to become something quick and delicious. So I’ll let my distaste for prepackaged food slide just for today.
Anyhow, I decided to create Egg & Potato Tarts. All you need is a muffin pan and you can create them too–in less than 20 minutes including cooking time. They will also impress if you decide to have a few friends over for brunch. Plus they really can be made into whatever you want them to be! I’ve made several variations from bacon, egg, & cheese to poblano, corn & egg. All equally delicious and just requires a little imagination. It’s also essentially a one pan meal–so not only is it quick to pull together, you also don’t have to waste your time doing dishes and cleaning up afterward.
- 1 oz can of seamless pastry dough
- Frozen Potatoes–Mine were the Potatoes O’Brien so they already had onions & peppers added in
- Cheese–I used Mozzarella
- Onion powder
- Garlic powder
- Red pepper flakes
- Salt & Pepper
- Cooking Spray
Equipment needed: Muffin pan & cooking spray
Preheat oven to 375 degrees
- Choose your desired muffin pan–Mine was a 6 spot muffin pan, but I’ve also made mini tarts in my mini 24 spot muffin pan
- Roll out and cut dough using a pizza cutter to make desired amount of tarts
- Liberally spray each muffin spot with nonstick cooking spray
- Press dough into muffin mold, creating a seamless pocket so the egg mixture won’t spill out
- Depending on the size of your muffin pan–add a small amount of frozen potatoes and cheese to each muffin spot
- Scramble an egg with a little bit of milk and top each potato mixture with enough egg to cover all the ingredients–be careful not to overfill, or else the egg mixture will all spill out during cooking
- Place muffin pan on top of a baking sheet (incase anything spills) and bake at 375 degrees for 14-16 minutes
- Eggs will be set and pastry will be brown when finished baking
These don’t last very long at brunches…or in our house either! Matt and our dog, Kaana (like mexi-CANA) loves them! Enjoy!