This Easy Breakfast Tart Recipe is the one I reach for whenever I want brunch to feel special without standing at the stove flipping anything. You press a simple buttery crust into a tart pan, scatter in bacon, eggs and cheese, and the oven does the rest while you sip your coffee.
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I started making this years ago for a lazy Sunday when my sister showed up with four hungry kids and I had exactly one carton of eggs and a pack of bacon in the fridge. It came together in under an hour and now it is the most requested thing I bring to potlucks.
If you can stir and press dough into a pan, you can absolutely make this. Everything here is pantry-friendly, and the whole thing bakes in one pan, which means one pan to wash. That is my kind of morning.
Why You'll Love This Recipe
About the Ingredients
1 1/4 cups (160g) all-purpose flour
This is the base of your press-in crust and keeps it tender. If you need it gluten-free, swap in a 1-to-1 gluten-free baking blend cup for cup – it works beautifully here.
1/2 cup (113g) cold unsalted butter, cubed
Cold butter is what makes the crust flaky instead of tough, so keep it in the fridge until the last second. Salted butter works too – just skip the added salt below.
1/4 teaspoon fine salt
A little salt keeps the crust from tasting flat. If you only have kosher salt, use a slightly heaped 1/4 teaspoon since the crystals are larger.
3 tablespoons ice water
You want just enough to bring the dough together, no more. If your dough still crumbles after mixing, add ice water one teaspoon at a time.
6 large eggs
These are the heart of the tart, so use the freshest you can find. Egg whites from a carton work in a pinch – use about 3/4 cup total.
3/4 cup (180ml) whole milk
Whole milk gives you a richer, creamier custard. Half-and-half makes it even silkier, and unsweetened oat milk is a solid dairy-free swap.
8 slices bacon, cooked and crumbled
Cook the bacon crisp first so it does not steam inside the tart. Turkey bacon or diced ham are both great substitutes and cook even faster.
1 1/2 cups (170g) shredded sharp cheddar cheese
Sharp cheddar cuts through the rich custard and adds a savory bite. Gruyere, Swiss or a smoked gouda all melt beautifully if you want to change it up.
1/4 teaspoon freshly ground black pepper
Fresh-cracked pepper tastes brighter than the pre-ground stuff. If you like a little heat, a pinch of cayenne is a lovely addition.
2 tablespoons chopped fresh chives
Chives add a mild oniony freshness on top. Thinly sliced green onions or a pinch of dried dill are easy stand-ins.
Tips & Tricks
Keep Your Butter Cold
Warm butter melts into the flour and gives you a tough, dense crust. Cube it, then pop it back in the fridge for 10 minutes before you start.
Blind Bake First
Pre-baking the crust for 12 minutes before adding the filling keeps the bottom crisp instead of soggy – this is the single biggest fix for a sad tart.
Do Not Overbake the Eggs
Pull the tart when the center still has a slight wobble. It will set as it cools, and overcooked eggs turn rubbery fast.
Cool Before Slicing
Give the tart 10 minutes on the counter so the custard firms up. Cutting too early gives you a runny, messy slice.
Pro Tips
Step-by-Step Instructions
1. Heat Oven and Prep Pan
Preheat your oven to 375F (190C) and lightly grease a 9-inch tart pan with a removable bottom. Place it on a rimmed sheet pan so nothing drips onto your oven floor.
2. Make the Crust
Whisk the flour and salt together, then cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces left. Add ice water one tablespoon at a time, stirring until the dough just holds together when you squeeze it.
3. Press and Chill
Press the dough evenly across the bottom and up the sides of the tart pan, using the flat bottom of a measuring cup to compact it. Chill in the freezer for 10 minutes while the oven finishes heating – this keeps the crust from shrinking.
4. Blind Bake the Crust
Line the crust with parchment and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment and bake another 5 minutes, until the surface looks dry and barely golden. You want it set, not browned.
5. Whisk the Custard
In a medium bowl, whisk the eggs, milk, pepper and a pinch of salt just until smooth and uniform – stop before it gets foamy. Stir in half the cheese and half the bacon.
6. Assemble the Tart
Scatter the remaining bacon and cheese over the warm crust, then slowly pour the egg mixture over the top. If any cheese peeks above the surface, gently push it down with a spoon so it does not burn.
7. Bake Until Just Set
Bake at 375F (190C) for 22 to 26 minutes, until the edges are puffed and golden brown and the center wobbles just slightly when you nudge the pan. A thermometer inserted in the center should read 160F (71C).
8. Cool, Garnish and Serve
Let the tart rest on a wire rack for 10 minutes, then run a knife around the edge and lift it from the pan. Scatter the chives over the top, slice into wedges and serve warm.
Delicious Variations
Spinach and Feta Tart
Swap the bacon for a cup of thawed, squeezed-dry frozen spinach and use crumbled feta instead of cheddar for a Mediterranean spin.
Veggie Garden Tart
Replace the bacon with sauteed mushrooms, bell peppers and cherry tomatoes – pat everything dry so the custard stays firm.
Ham and Swiss Tart
Use diced ham and shredded Swiss cheese with a pinch of nutmeg in the custard for a classic quiche Lorraine flavor in tart form.
How to Store Easy Breakfast Tart Recipe
Refrigerator
Cool completely, then cover tightly or wrap individual slices and refrigerate for up to 4 days.
Freezer
Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm slices in a 325F (165C) oven for 10 to 12 minutes, or microwave single slices in 20-second bursts until just hot. Avoid overheating or the eggs turn rubbery.
Frequently Asked Questions
Q: Can I make this breakfast tart ahead of time?
Yes, you can assemble the entire tart up to 24 hours ahead and refrigerate it unbaked, covered tightly. Add about 5 extra minutes to the bake time since it goes in cold, and do not skip the blind-bake step or the crust will be soggy.
Q: What can I use instead of a tart pan?
A 9-inch pie dish works perfectly and is actually what I use most often at home. A 9-inch springform pan also works – just press the crust only about an inch up the sides.
Q: Why is my breakfast tart watery?
The usual culprits are wet vegetables and undercooked bacon releasing liquid into the custard. Cook your bacon crisp, saute or squeeze dry any veggies, and blind-bake the crust so it has a moisture barrier.
Q: Can I use milk instead of cream in this recipe?
Yes, whole milk is exactly what this recipe calls for and it gives a lovely light custard. If you want it richer, swap in half-and-half or heavy cream in the same amount.
Q: How do I know when the breakfast tart is done?
The edges should be puffed and golden and the center should wobble just slightly when you gently shake the pan. If you want to be certain, an instant-read thermometer in the center should read 160F (71C).
Give this Easy Breakfast Tart Recipe a try this weekend and let the oven do the heavy lifting while you enjoy your coffee. Once you see how simple it is, you will be making it for every brunch, potluck and lazy Sunday from here on out. Small steps, big impact.
Easy Breakfast Tart Recipe
Easy Breakfast Tart Recipe with a buttery crust, fluffy eggs, crispy bacon and melted cheddar – one pan, zero fuss, and it feeds a crowd.
🧂 Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/4 teaspoon fine salt
- 3 tablespoons ice water
- 6 large eggs
- 3/4 cup (180ml) whole milk
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups (170g) shredded sharp cheddar cheese
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
📋 Instructions
- 1Heat Oven and Prep Pan — Preheat your oven to 375F (190C) and lightly grease a 9-inch tart pan with a removable bottom. Place it on a rimmed sheet pan so nothing drips onto your oven floor.
- 2Make the Crust — Whisk the flour and salt together, then cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces left. Add ice water one tablespoon at a time, stirring until the dough just holds together when you squeeze it.
- 3Press and Chill — Press the dough evenly across the bottom and up the sides of the tart pan, using the flat bottom of a measuring cup to compact it. Chill in the freezer for 10 minutes while the oven finishes heating – this keeps the crust from shrinking.
- 4Blind Bake the Crust — Line the crust with parchment and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment and bake another 5 minutes, until the surface looks dry and barely golden. You want it set, not browned.
- 5Whisk the Custard — In a medium bowl, whisk the eggs, milk, pepper and a pinch of salt just until smooth and uniform – stop before it gets foamy. Stir in half the cheese and half the bacon.
- 6Assemble the Tart — Scatter the remaining bacon and cheese over the warm crust, then slowly pour the egg mixture over the top. If any cheese peeks above the surface, gently push it down with a spoon so it does not burn.
- 7Bake Until Just Set — Bake at 375F (190C) for 22 to 26 minutes, until the edges are puffed and golden brown and the center wobbles just slightly when you nudge the pan. A thermometer inserted in the center should read 160F (71C).
- 8Cool, Garnish and Serve — Let the tart rest on a wire rack for 10 minutes, then run a knife around the edge and lift it from the pan. Scatter the chives over the top, slice into wedges and serve warm.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips from her own experiments in reducing plastic and food waste.
