Breakfast bacon spinach tartlets

By Drum Digital
07 March 2018

Preparation: 10 minutes | Cooking: 18 minutes | Makes 12

Flavourful and easy to make, these bacon tartlets are perfect for breakfast, lunch or supper. Pop the leftovers in the freezer and heat them up when you’re in a rush says DRUM food assistant Carmen Petersen.


12 slices Eskort round cut bacon

2 plum tomatoes, sliced

salt and pepper to taste

1 onion, chopped

5ml oil

125g spinach pieces, finely chopped

250ml grated Cheddar cheese

6 eggs

200ml milk


  • Preheat the oven to 180?C. Spray a 12-hollow muffin tin with cooking spray.
  • Line each hollow with a piece of round bacon.
  • Place a tomato round in each, season with salt and pepper.
  • Fry the onion in the oil until soft. Add the spinach and fry till wilted. Divide between the hollows.
  • Divide half of the cheese between the hollows.
  • Beat together the eggs and milk, season with salt and pepper and pour into the hollows.
  • Sprinkle the rest of cheese over.
  • Bake for about 15 minutes or until puffed and set. Cool for a few minutes and lift from the muffin tin.
  • Serve with tomato sauce if preferred.

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