Baked Breakfast Egg Tarts Recipe


Hosting a holiday brunch for a group of friends, or looking for something different to serve the family on Christmas morning? These egg tarts are as easy to make as simple eggs alone, but have the added flavor punch of pesto and cheese.
Makes: Makes 6 tarts.

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Step 1

Preheat oven to 350°F. Prepare six mini tart pans with vegetable pan spray.

Step 2

Press one refrigerated biscuit into bottom and up sides of each tart pan. Spread dough with 2 teaspoons pesto; sprinkle with 2 tablespoons cheese. Break egg onto cheese. Repeat with remaining pans.

Step 3

Bake 18-22 minutes or until biscuit is golden brown and egg is cooked through.

Let cool on cooling grid 5 minutes. Remove pan sides from tarts.

Serve warm.

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Ingredients

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big refrigerator biscuits

1 package (8 count) big refrigerator biscuits

prepared pesto, divided

2 tablespoons prepared pesto, divided

eggs

6 eggs

Non-stick vegetable pan spray

Non-stick vegetable pan spray

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