Bacon, egg and cheese tart

Because the hubby and I are going to have a little 4th of July celebration on our own this evening, with smoked ribs, hot dogs, macaroni salad, roasted potatoes and strawberry shortcake,  I decided that instead of breakfast AND lunch, we'd do a little brunch today. 

 I knew I had a sheet of puffed pastry to use up, so I decided on a yummy bacon, egg and cheese tart along with some fresh pineapple and blueberries.  It was pretty simple to throw together and very tasty!

Bacon Egg and Cheese Tart

Cook about 1/2 pound bacon until crisp. Drain and pat off grease. Crumble and set aside. 

Heat oven to 425. Roll out one sheet of puffed pastry then cut into four equal portions.  Roll edges so they are a bit thicker to hold the rest of the ingredients. Poke with fork.  Bake about 10 minutes.

Remove from oven. If the centers have raised a bit, just use your fork to "deflate" them a bit.  Cool for a few minutes.

Sprinkle with cheese of your choice.  This morning I used a nacho/taco blend and a little "Mexican melting cheese" that I had left from our nacho & movie night last night.  Make a well in the center of the cheese then crack an egg into well.  I seasoned with fresh cracked black pepper and a little Tastefully Simple Seasoned Salt (need to restock your pantry with your favorite TS products?  Check out my website at www.tastefullysimple.com/web/aszymanski).  Sprinkle with crumbled bacon and return to oven. Bake until egg whites are set and yolk is starting to set.  Mine took another 10 minutes in the oven. 

Garnish with a dab of sour cream and chopped green onions.....I used dried chives because that's what I had on hand. 

I served with fresh cut pineapple and blueberries, but you could serve with any fruit you like. 

Enjoy!