• Makes 6
  • 30 minutes
  • Difficulty Easy
  • 5 Ingredients

Breakfast all neatly presented in these little Egg and Bacon Toasty Tarts! So easy to make, the kids will love to help make these so mum can enjoy Mother’s Day breakfast in bed!

Ingredients (makes 6 Tarts)

  • 6 pieces White bread, crust removed
  • 6 Eggs
  • 1/2 cup Ham, chopped finely
  • Chives, chopped
  • Salt & Pepper


  1. Line each hole in a 6 space muffin tin with baking paper. I just make a overlapping cross shape in each one as this helps to be able to remove the tarts easily when cooked
  2. Carefully push a piece of bread into each one, and press in the base and the sides so it becomes the shape of the hole.
  3. Carefully crack an egg into each one. Top with salt & pepper, ham and chives. then place into a pre heated oven at 180 degrees for around 20 minutes or until the egg has set and the edges are golden brown
  4. Carefully remove the tarts from the tin by pulling them out using the baking paper, and serve immediately while hot/warm


These Egg and Bacon Toasty Tarts are a great way to use up 'less than fresh' bread and are delicious served with some relish or hot sauce. They are also great cold, so good to make ahead for picnics or school lunches.

  • I love the idea. So easy to make and healthy too.


  • They’re called Egg and Bacon Toasty Tarts and have no bacon in them ? But it’s a nice recipe idea anyway ????


  • I love these and how easy they are to make. Certainly would save wasting any bread


  • We do similar with wraps.
    I would prefer 7 seed bread and no ham. Maybe use spinach instead of ham ????


  • Would be lovely with something other than ham!


  • They look beautiful and so easy to eat.


  • These look amazing. What a clever way to present eggs and bacon.


  • What a cute and unique looking breakfast. So fancy too.


  • Nice….I never made them before.


  • Yummy look at these they look easy to make also


  • This looks great. Always looking for something different to have for breakfast.


  • So simple and easy


  • WE make these all the time in the air fryer. Great recipie


  • I make these too! With a little wilted spinach and bechamel sauce


  • These remind me of what we used to call birds’ nests
    Personally I wouldn’t send them in childrens lunch boxes unless you check whether they are taken into the classroom – not left in their bags in shelves undercover in a verandah. Especially in warm weather I wouldn’t risk my kids eating them.


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