As I’m sure you can tell from the picture, I went WAY off of the recipe here. I used a can of crescent rolls instead of puff pastry, which was enough to make 6 tarts using a large muffin tin. I used bacon bits instead of fresh bacon (it’s what I had), Egg Beaters instead of eggs, nixed the mushrooms and parmesan cheese. I also added in chopped spinach and gouda cheese (because everything is better with gouda). I also eye-balled everything, so I have no clue what my exact measurements were.

Next time I think I’ll mix the cream cheese in with everything else, it was a little odd just hanging out on top by itself. We all really liked these, they were very similar to Panera’s egg soufflé.

3 pieces Frozen Puff Pastry
12 whole Eggs
500 grams Chopped Bacon50 grams Sliced Mushrooms
1 bunch(es) Chopped Chives
½ cups Cream Cheese
½ cups Grated Parmesan
12 pinch(es) Freshly Ground Black Pepper

Preheat oven to 350 degrees.

Cut 12 rounds from the puff pastry to fit a medium-sized muffin tin. Place rounds into the muffin tin, pressing down to the base and shaping a little to fit.

Crack one egg into each flan. Sprinkle each egg with bacon. Place a couple of slices of mushroom on top of the bacon, then 1/2 to 1 teaspoon of cream cheese. Sprinkle with chives and top with parmesan and freshly ground pepper. (See note below for variations.)

Bake for 20 minutes or until pastry is crispy and flans are nice and brown on top.

Note: the mushrooms and chives could be replaced by any of your favorites: sun-dried tomatoes, asparagus, etc. and any choice of herbs.

From The Pioneer Woman’s Tasty Kitchen.