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