This month's theme was 'eggs' and was selected by Roz. This is what she had to say about the theme:
The bottom line for this month's theme for the Cooking Light Virtual Supper Clubis my incredibly, irrisistable love of EGGS! Whenever there is a question about what you must absolutely have in your panty, my response always includes eggs! Additionally, it has always seemed to me to be a symbol of spring time that so many of us are anticipating!
It was nice that I cooked my dish today, on the first day that we had temperatures warm enough for me to leave the heavy winter coat at home. Robins were spotted. It was light when I went to the office AND when I returned. Celebrating spring was indeed in order!
The other great thing about this month's menu was that I got to have breakfast for supper - who doens't LOVE that?
These bacon and egg tarts were very good - Paul loved them and had seconds. That being said, I doubt I'd make them again. I don't like packaged bread and wasn't thrilled about buying it. Sure, I could have made some bread myself but that would have required me having overcome my fear of breadmaking - you see, yeast hates me. I also thought that bread was a bit much in this recipe. These tarts are like mini quiches and frankly would have been just fine with NO bread at all.
The recipe was easy to follow (although I have no idea the point of that cooking spray sprayed on the bread - I'd skip that as well) and the taste was great - just overpowered a bit by all of that bread.
Mini Bacon and Egg Tarts
(1-ounce) slices whole-wheat white sandwich bread, crusts removed
1/2 cup 2% reduced-fat milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions (optional)
2 slices smoked bacon, cooked and crumbled
1/2 cup (2 ounces) shredded sharp cheddar cheese
Preheat oven to 425°.
Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly.
Reduce oven temperature to 350°.
Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.