Easy Cheesy Bacon Breakfast Tart

• Vegetarian

• Produce

  • 2 cups Baby spinach
  • 2 cloves Garlic
  • 1 lb Sweet potato
  • 1/2 Yellow onion

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 (14 oz box Pie crust, refrigerated

• Dairy

  • 1 (4 oz block Gouda
  • 4 Jones dairy farm
  • 1/2 cup Whole milk

Found on showmetheyummy.com

Description

Directions

• Place bacon on a large non stick skillet.
• Cook over medium heat until cooked and crispy.
• Remove from pan, but keep the bacon fat. Crumble bacon and set aside.
• Place sweet potatoes in the pan and cook for about 7 minutes.
• Add in onion and cook until both the sweet potatoes and onion are tender, about 7 additional minutes.
• Add spinach and garlic and cook an additional 2 minutes.
• Remove from heat.
• Season with salt, pepper, and stir in cheese. Set aside.
• Preheat oven to 400 degrees F.
• Spray all six tart pans with cooking spray.
• Lay one of the pie dough sheets on a clean work surface.
• Cut three even circles (slightly larger than the tart pans).
• Place one of the circles in each of the tart pans.
• Gently press the dough into the bottom and sides of the pan.
• Prick the dough on the bottom all over with a fork.
• Repeat with remaining dough.
• Place all tarts on a 9x13 in baking sheet and bake for 5 minutes.
• Fill baked tarts evenly with filling. Set aside.
• In a large measuring cup, whisk together eggs and milk.
• Pour egg/milk mixture evenly over the filling of the tarts.
• Bake tarts an additional 20 minutes, or until filling has set!
• Serve immediately.