Bacon and Egg Breakfast Tarts. A Chebe creation, 100% gluten and grain free. They’re ‘Top Chef’ (but easy). Who ya gonna impress?!
- 1 package (7.5 oz) Chebe Pizza Crust or other savory Chebe mix.
- 4 Tbsp milk, milk substitute or water
- 2 oz shredded Parmesan or sharp cheddar cheese.
- 2 large eggs
- 2 Tbsp oil
- 2 Tbsp melted butter
- 4 - 5 baby portabella mushrooms, sliced
- 1/3 cup sharp cheddar or Parmesan cheese
- 8 slices of bacon, fried or fully-cooked
- 8 eggs
- 8 - 12 cherry tomatoes, halved
- Salt and pepper to taste
- 1 Tbsp fresh herbs - thyme/oregano
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Preheat oven to 375F
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Melt 1 Tbsp butter in a small pan. Sauté the mushrooms and set aside.
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Prepare Chebe mix according to package instructions using 2 oz shredded cheese. Shape into a dough ball.
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Separate the dough ball into 8 equally sized pieces and roll each one so that they are smooth and well blended.
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With your hands and using a clean surface, press each piece of dough and shape into squares of approximately 4” x 4”, creating a ridge on the sides to stop the egg from running over. (You may wish to dust the surface with food starch or gluten free flour to keep the dough from sticking.)
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Place the squares on a baking sheet. You may oil the baking sheet or use parchment paper to prevent the squares from sticking.
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Melt the remaining butter and brush over the squares, including the edges.
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Bake for 7 or 8 minutes, then remove from the oven.
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Place the mushrooms, shredded cheese and bacon around the edges of the squares, creating a small wall to help secure the egg in the middle.
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Break one egg onto the middle of each square. Top with 2 or 3 tomato halves. Season with salt, pepper and herbs.
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Return to oven and bake for about 15 minutes, (keep an eye on them after 10 minutes).
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Remove from oven when done, serve and enjoy!
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes:
“I use these products all the time and they are amazing!” – Donna De Luca Gulino
