Breakfast & Brunch
This bacon and egg tart recipe delivers the perfect balance of crispy, flaky pastry and rich, runny yolk magic that'll make your taste buds dance. The secret lies in a buttery, golden crust that holds its shape while encasing perfectly cooked bacon and eggs in a savory hug you won't forget. I've perfected this technique over countless weekend brunches, and it never fails to impress—whether you're feeding a crowd or treating yourself to a luxurious breakfast.
The foundation is all in the crust—a simple, foolproof shortcrust dough that bakes up crispy on the edges while staying tender inside. Layer in crispy bacon (the saltier, the better) and nestle eggs right into the center so they cook gently in their own steam, creating that signature runny yolk that makes these tarts irresistible. The key is baking just until the edges are golden and the eggs are set but still silky.
What you'll end up with is a dish that's equal parts indulgent and satisfying—flaky, buttery pastry hugging crispy bacon and eggs with yolks so rich they practically melt onto your fork. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of textures and flavors. These tarts are ideal for brunch gatherings, holiday breakfasts, or whenever you want to elevate your morning routine.
For extra decadence, add a sprinkle of grated cheddar or a drizzle of hot honey before serving. The possibilities are endless, but the technique remains simple: crispy crust, perfectly cooked filling, and that magical runny yolk. Let's get started on creating these showstopping tarts!
Ingredients for bacon and egg tart
Buttery crust, crispy bacon, and runny yolks—just these 12 ingredients make magic happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pastry |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Ice Water 💧 | ½ cup | Chilled for dough handling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Bacon 🥓 | 1 ½ lb | Thick-cut, crispy preferred |
| Large Eggs 🥚 | 6 whole | Room temperature for even cooking |
| Heavy Whipping Cream 🥛 | ¼ cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | ½ cup | Grated, for optional topping |
| Granulated Sugar 🍚 | 1 tbsp | For egg wash glaze |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Hot Honey 🍯 | 2 tbsp | Optional drizzle for serving |
| All-Purpose Flour 🌾 | 1 tbsp | Extra for dusting |
The butter matters most here—European-style like Plugrá or Kerrygold gives the best flakiness. Grab it cold from the fridge and cube it yourself (no pre-grated nonsense). For the bacon, thick-cut from Costco is my go-to—it crisps up perfectly and holds its shape. If you're short on time, pre-cook the bacon until crispy and drain on paper towels. The eggs? Pasture-raised if you can find them—they have richer yolks that practically sing when baked. Store your butter in the freezer if you're not using it soon—it keeps fresher that way.
No thick-cut bacon? Regular bacon works in a pinch, but it'll be softer. Running out of heavy cream? Full-fat sour cream at half the amount gets you close. The cheddar can be swapped for Gruyère or Parmesan if you're feeling fancy. Short on eggs? Duck eggs are a luxurious upgrade—they're bigger and have even richer yolks. For the hot honey, Trader Joe's has a great pre-made version, but you can also heat regular honey in a small saucepan for 2 minutes. The sugar in the egg wash? It's optional but gives that gorgeous golden finish—skip it if you're watching carbs.
The dough keeps best wrapped in plastic for 2 days in the fridge. For longer storage, freeze the dough balls for up to 3 months—just bake straight from frozen, adding 2-3 minutes to the time. The cooked tarts reheat beautifully—5 minutes at 350°F makes them crispy again. I always make a double batch and freeze half—I pull them out for lazy weekend brunches. The hot honey drizzle? Add it right before serving so it stays warm and gooey.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the crust comes together with just butter, flour, and ice water—no mixer, no fuss. Roll it out while the bacon cooks, and you’re already halfway done.
- Crispy-Creamy Magic: That flaky, buttery crust paired with crispy bacon and runny yolks? It’s the kind of combo that makes you pause mid-bite. Honestly, the first time I tried it, I nearly dropped the pan.
- Breakfast Anywhere: Pack these for a picnic, slice them for brunch, or serve as a snack when friends drop by. They’re sturdy enough to travel but feel special enough for company—no one will guess they’re this easy.
- Budget Breakfast Win: A single pack of bacon and a bag of flour stretch for multiple tarts. Leftovers? Reheat them in the oven, and they taste just as good the next day. My wallet and I both approve.
Step-by-step instructions for bacon and egg tarts
Here's how to create golden, flaky tarts with perfectly crisp edges and runny yolks that ooze at first bite.
Make the Crispy Pastry Dough
Cut the 1 cup unsalted butter into small cubes and place them in a large bowl. Add the 2.5 cups all-purpose flour and the 0.5 tsp salt, then use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized pieces. Pour in the 0.5 cup ice water all at once and mix gently with a fork until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead it lightly just until smooth—about 10-15 seconds. Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours). This resting time is crucial for developing flavor and creating those beautiful flaky layers. The dough should feel firm but pliable when ready to roll.
Cook the Bacon Until Crispy
While the dough chills, cook the 1.5 lb bacon in a large skillet over medium heat for 15-20 minutes, stirring occasionally, until it's deep golden brown and crispy. Drain the bacon on paper towels, reserving 2 tablespoons of the bacon fat in the skillet—this fat will add incredible flavor to your tarts.
Once the bacon is cool enough to handle, chop it into small pieces (about ¼-inch thick). Set aside—you'll use it to fill your tarts. The crispier the bacon, the better the texture contrast with the soft pastry and runny eggs. Don't skip this step—crispy bacon is non-negotiable for authentic flavor.
Roll and Cut the Pastry
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a 3-inch round cutter (or a glass) to cut out 6 circles—you should have enough dough for 6 tarts. Place the dough circles onto a parchment-lined baking sheet, spacing them about 1 inch apart. Prick the bottoms of the tarts with a fork to prevent puffing.
Line each tart shell with a small piece of parchment paper, then fill them with the chopped bacon, pressing it down gently. The parchment helps prevent the eggs from sticking later. Bake the shells for 12-15 minutes until they're light golden brown and just starting to firm up. Remove the parchment and let the shells cool slightly before filling with eggs.
Fill with Eggs and Cream
In a small bowl, whisk together the 6 whole large eggs, 0.25 cup heavy whipping cream, 0.5 cup sharp cheddar cheese, 1 tbsp granulated sugar, and 0.25 tsp ground black pepper until well combined. The mixture should be smooth and slightly thickened—this ensures the eggs stay in place while baking.
Divide the egg mixture evenly among the baked tart shells, filling them almost to the top. Return the tarts to the oven and bake for 10-12 minutes until the edges are deep golden brown and the centers are just set but still slightly wobbly. You want that runny yolk magic—the eggs should be soft and custardy in the middle.
Serve with Hot Honey
Remove the tarts from the oven and let them cool for 2-3 minutes—just enough to firm up slightly but still keep that creamy egg center. Drizzle each tart with 2 tablespoons hot honey and serve immediately. The honey adds a perfect sweet-savory balance to the salty bacon and rich eggs.
For the best experience, serve these tarts warm with a side of fresh fruit or a simple green salad. The contrast of the crispy pastry, smoky bacon, and runny yolk makes every bite unforgettable. And if anyone asks, the secret is in the 1-hour chilled dough and the bacon fat—don't skip either!
Pro Tips For Making Bacon And Egg Tart
- Chill the Dough Properly: Skip the fridge shortcut—wrap that dough in plastic and stash it in the freezer for 30 minutes. I learned this the hard way when my first attempt flopped into a greasy mess because the butter didn’t set right. Cold dough = crisp crust, not a sad, soggy bottom.
- Pre-Cook Bacon to 165°F: Don’t just "cook it until crispy"—use a meat thermometer and pull bacon at 165°F. Overcooked bacon turns brittle and loses flavor, while undercooked bacon in the tart is a food-safety no-go. Pat it dry after cooking, too, or the crust will steam instead of crisp.
- Rest the Crust Before Baking: Give the unbaked tart a 10-minute rest at room temperature after shaping. I used to rush this, and the edges would puff unevenly or collapse. Let the gluten relax—it’s the difference between a golden, even crust and a lopsided disaster.
- Use Cold Butter for Layers: Cut that unsalted butter into the flour using a pastry cutter (or two forks) until it resembles coarse sand, not pea-sized chunks. Cold butter creates flaky layers, while warm butter = a dense, greasy mess. No food processor—this isn’t shortcrust pastry.
Flavor customization for this dish
Sweet-Savory Twist
Swap the sharp cheddar for ½ cup caramelized onions and ¼ cup brown sugar in your egg mixture—this adds a deep, sweet contrast to the smoky bacon. I love using Pearl onions for this because they caramelize beautifully. For extra decadence, top with 2 tbsp chopped pecans before baking. The result? A dessert-like tart that still satisfies your savory cravings. 🍯
Spicy Kick
Add 1 tsp smoked paprika and ½ tsp cayenne pepper to your bacon while cooking for a smoky heat that pairs perfectly with the eggs. For an extra kick, fold 1 tbsp hot sauce (like Cholula) into the egg mixture before baking. Serve with cooling sour cream or avocado slices to balance the spice. Trust me, this version is a crowd-pleaser at brunch. 🌶️
Cheesy Variations
Swap the cheddar for ½ cup goat cheese and ¼ cup crumbled feta for a tangy, creamy twist. Or try ½ cup gruyère for a nutty depth that melts beautifully. For a vegan option, replace the eggs with ½ cup silken tofu blended with 2 tbsp nutritional yeast—it mimics the custardy texture surprisingly well. The key is adjusting the moisture balance to avoid a soggy crust. 🧀
Herb Infusions
Stir 2 tbsp chopped fresh chives or 1 tbsp dried thyme into your egg mixture for a bright, herbal note. I also love adding 1 tbsp chopped rosemary to the bacon fat while cooking—it infuses the crispy bits with an aromatic depth. Fresh herbs add freshness that cuts through the richness of the eggs and bacon. ✨
Breakfast to Brunch Upgrade
Transform these tarts into a brunch showstopper by adding 2 tbsp chopped fresh cilantro and 1 tbsp lime zest to the egg mixture. Serve with a side of avocado slices and a sprinkle of crushed tortilla chips for crunch. For a boozy twist, drizzle with 2 tbsp spiced rum reduction (simmer ¼ cup rum, 1 tbsp brown sugar, and 1 cinnamon stick for 5 minutes). This version feels like a vacation in every bite. 🌞
Nutrition facts
Frequently asked questions
Can I make these tarts ahead of time?
The dough can be prepped and chilled for up to 24 hours before rolling. For fully assembled tarts, bake them just until the edges are golden (10 minutes at 375°F), then cool completely. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. The egg centers won't be runny after reheating, but the flavor stays rich.
What's the secret to runny yolks?
Bake the tarts until the edges are golden but the centers still jiggle slightly (10-12 minutes). Use room-temperature eggs and fill the shells almost to the top with the egg mixture. The steam from the hot crust keeps the yolks silky. For extra insurance, bake on the middle rack where heat circulates evenly.
Can I use store-bought pie crust?
Yes, but with adjustments! Use a pre-made shortcrust or puff pastry (avoid flaky pie crust—it's too delicate). Roll it to ⅛-inch thickness and blind-bake for 8-10 minutes before adding filling. The key is ensuring the crust is fully set before adding eggs to prevent sogginess. A 5-minute head start in the oven works wonders.
How do I fix soggy bottoms?
Sogginess happens when moisture seeps into the crust. Prevent it by blind-baking the shells for 12-15 minutes before adding eggs, or brushing the baked shells with egg wash (1 egg + 1 tbsp water) before filling. For extra insurance, sprinkle 1 tbsp crushed cornflakes on the bottom of the shells before baking—they act as a moisture barrier.
Can I make these tarts without cheese?
The cheese adds richness, but you can skip it entirely. For extra flavor, boost the egg mixture with 1 tbsp Dijon mustard or 1 tsp smoked salt. Another option is to fold in 2 tbsp chopped sun-dried tomatoes or 1 tbsp capers for a briny contrast. The bacon and eggs still shine without cheese—it just becomes a simpler, more rustic dish.