An Easy Cheesy Bacon Breakfast Tart Recipe full of crispy bacon, smoky gouda, and creamy sweet potatoes! Made ultra easy with store bought pie dough!
Today’s post is sponsored by Jones Dairy Farm. Their bacon is the star of today’s dish and I’m super happy about it!
Cheesy Bacon Breakfast Tart.
Say it with me now.
CHEESY BACON BREAKFAST TART!
Holy. Moly. I want to eat this tart for breakfast, lunch, linner, brinner (breakfast for dinner), dinner, and everything in between.
And guess what?
That’s exactly that Trevor and I did this past weekend with all our leftover tarts.
This cheesy bacon-y deliciousness, I promise you, is easier to make than it sounds (does anyone else think “tart” sounds so fancy?!) and even easier to eat. 😉
Today, we’re keepin’ things simple and using store bought pie dough and filling the dough with the most decadent, delicious, ultra flavorful sweet potato, bacon, gouda, egg filling.
Seriously, you guys, just stop reading, skip to the bottom of this post and RUN to the store for the ingredients so you can have an ultra yummy brinner tonight.
Anyone with me?!
The other day I had a serious craving for eggs. As with most of my recipes, what started as eggs quickly became eggs + sweet potato + bacon to make a hash-like deal, then I had some leftover pie dough from another recipe experiment.
A little bit of this and a little bit of that, a whole lotta cheese, because #cheese, and there you go, a Cheesy Bacon Breakfast Tart was born!
This recipe starts with bacon – I mean, as all good breakfast recipes, do, of course. 😉
Today, we’re using Dry Aged Cherrywood Smoked Bacon Slices from Jones Dairy Farm. As I started cooking up the bacon in my pan, I said to Trevor, “This is some seriously nice bacon.”
And I wasn’t kidding, this bacon is thick, sturdy, and holds up really well. You know how when you cook really thin bacon it just falls apart on you?
Yeah. Not happening here. Probably because Jones Dairy Farm has been around for more than 127 years, so these guys seriously know what they’re doing.
All of their bacon, sausage, and ham products are certified gluten free, they never use binders or fillers, and are free from MSG, nitrates, and preservatives!
This bacon is the real deal and it seriously makes a difference. Not to mention that this is Cherrywood Smoked Bacon, so it’s just a teeny bit sweet. Sweet + salty bacon? Heavenly.
Once the bacon is nice and crispy, you’re going to remove it from the pan and throw in some diced sweet potatoes.
Yeah. You’re cooking sweet potatoes IN the bacon fat.
There is no better smell in the world.
Until you add the diced onions, that is. 😉
The sweet potatoes and onions get nice and tender and then you’ll throw in some spinach, garlic, and season everything with a bit of salt and pepper.
Then, as if it couldn’t get any better, you’ll throw in some cubed gouda <– OMG. OMG. OMG.
That’s it for the meat/veggie mixture. Set this aside while you prep your tarts.
Take 6 of those mini tart pans and fill them with pie dough.
Wanna know a secret? I bought refrigerated pie crust. Don’t judge me. It’s delicious! 😉
It comes in a box that contains two 9 inch sheets. All you need to do is cut three circles – slightly larger than the mini tart pan – on each sheet. Then gently press each circle into the bottom and sides of the pan.
Easy peasy, yes? 🙂
Then, prick the bottom of the crust and pre-bake for a quick couple of minutes.
Now fill each tart with that ah-mazing bacon/vegetable mixture – if you haven’t eaten all of it already.
Pour on some whisked eggs and milk, bake ’em for about 20 minutes, and you, my friend, have just made the BEST Easy Cheesy Bacon Breakfast Tart Recipe!
Buttery crust + salty bacon + tender veggies + cheese, eggs, and a splash of milk. . .
Could breakfast (or brinner) BE any better?!
Looking for Jones Dairy Farm Products? Find them here at a retailer near you!
Easy Cheesy Bacon Breakfast Tart Recipe
Equipment for this recipe
- 4 Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon Slices
- 1 pound sweet potato peeled and diced
- 1/2 yellow onion diced
- 2 cups baby spinach loosely measured
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (4 oz) block gouda cut into small cubes
- 1 (14 oz) box Refrigerated Pie Crust room temperature*
- 5 large eggs
- 1/2 cup whole milk
- 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.
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*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Jones Dairy Farm for sponsoring today’s recipe!