Quick Mini Egg & Ham Tarts

Name: Quick Mini Egg & Ham Tarts
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6
Cuisine: American
Ingredients: 1 sheet Puff Pastry Sheet (Store-bought, thawed if frozen); 4 count Large Eggs; 1/4 cup Milk (Whole milk or half-and-half for richer tarts); 100 grams Cooked Ham (Diced); 50 grams Shredded Cheese (Cheddar, mozzarella, or a blend); 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper (Freshly ground preferred); 1 tablespoon Fresh Chives (Finely chopped, for garnish (optional))

A simple and delicious recipe for quick mini egg and ham tarts, perfect for a speedy breakfast or brunch. These savory bites feature a flaky pastry crust filled with a creamy egg mixture, diced ham, and melted cheese, baked until golden brown and puffed.

#Breakfast

#Egg

#Ham

#Cheese

#Tart

#Mini

#Quick

#Easy

#Brunch

#Snack

#Puff Pastry

Unrolling Puff Pastry and Preparing Muffin Tin

Recipe Information

10m

Prep Time

18m

Cook Time

28m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

275

Calories

11g

Protein

15g

Carbs

19g

Fat

Adding Ham and Cheese to Pastry Cups

Ingredients

Puff Pastry Sheet
(Store-bought, thawed if frozen)
1 sheet
Large Eggs
4 count
Milk
(Whole milk or half-and-half for richer tarts)
1 cup
Cooked Ham
(Diced)
100 grams
Shredded Cheese
(Cheddar, mozzarella, or a blend)
50 grams
Salt
1 teaspoon
Black Pepper
(Freshly ground preferred)
1 teaspoon
Fresh Chives
(Finely chopped, for garnish (optional))
1 tablespoon

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pouring Egg Mixture into Tart Shells

Instructions

0/6 completed

1
Preheat your oven to 200°C (400°F). Lightly grease a 12-cup muffin tin. Unroll the puff pastry sheet and cut it into 12 squares or circles large enough to fit into each muffin cup, forming a crust.
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3m
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Preheat your oven to 200°C (400°F). Lightly grease a 12-cup muffin tin. Unroll the puff pastry sheet and cut it into 12 squares or circles large enough to fit into each muffin cup, forming a crust.
3m
If using a circular cutter, trim excess pastry to re-roll and make more tarts.
2
Dice the cooked ham into small pieces and shred the cheese if not already shredded. Distribute the diced ham and shredded cheese evenly among the prepared pastry cups in the muffin tin.
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2m
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Dice the cooked ham into small pieces and shred the cheese if not already shredded. Distribute the diced ham and shredded cheese evenly among the prepared pastry cups in the muffin tin.
2m
Any cooked breakfast meat like bacon or sausage can be substituted for ham.
3
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
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1m
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In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
1m
For a richer flavor, use heavy cream instead of milk.
4
Carefully pour the egg mixture over the ham and cheese in each pastry cup, filling them about two-thirds full.
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1m
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Carefully pour the egg mixture over the ham and cheese in each pastry cup, filling them about two-thirds full.
1m
Do not overfill, as the egg mixture will puff up during baking.
5
Bake for 15-18 minutes, or until the pastry is golden brown and the egg filling is set and lightly puffed. A knife inserted into the center should come out clean.
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18m
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Bake for 15-18 minutes, or until the pastry is golden brown and the egg filling is set and lightly puffed. A knife inserted into the center should come out clean.
18m
Keep an eye on the tarts to prevent over-browning of the pastry edges.
6
Remove the muffin tin from the oven and let the tarts cool for a few minutes before carefully removing them from the tin. Garnish with fresh chives if desired.
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2m
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Remove the muffin tin from the oven and let the tarts cool for a few minutes before carefully removing them from the tin. Garnish with fresh chives if desired.
2m
These tarts are delicious served warm or at room temperature.