Cheesy Bacon and Mushroom Breakfast Tart recipe

Name: Cheesy Bacon and Mushroom Breakfast Tart
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 Eggs; 150g Greek Yoghurt; 120g Bacon; 200g Mushrooms; 100g Cheddar Cheese; 1 sheet Shortcrust Pastry; 1 tbsp Plain Flour; 50ml Milk; 50ml Double Cream; 1 small Onion

A savoury breakfast tart with crisp bacon, earthy mushrooms and a rich, cheesy egg filling. The Greek yoghurt adds a gentle tang and a luxuriously soft set to the custard.

45 min · Medium · British Jump to method

Cheesy Bacon and Mushroom Breakfast Tart

Ingredients

4 servings

3 Eggs
150g Greek Yoghurt
120g Bacon
200g Mushrooms
100g Cheddar Cheese
1 sheet Shortcrust Pastry
1 tbsp Plain Flour
50ml Milk
50ml Double Cream
1 small Onion

Nutrition	Per serving
Calories	556 kcal
Protein	23 g
Carbohydrates	25 g
Fat	39 g
Saturated fat	18 g
Fibre	1.8 g
Sugar	3.8 g
Sodium	0.9 mg

Why this works

A rich, savoury tart that is high in protein but also high in saturated fat, calories and sodium, so best enjoyed as an occasional brunch dish.

High-quality protein. Eggs, Greek yoghurt, bacon and cheddar provide a substantial protein hit to support satiety and muscle maintenance.

B vitamins and minerals. Eggs and mushrooms contribute B vitamins, while cheese and yoghurt add calcium; mushrooms also provide some selenium and potassium.

Watch sodium and saturated fat. Bacon, cheddar and shortcrust pastry make this dish relatively high in salt and saturated fat compared with a lighter breakfast.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly grease a tart tin.
Cook the bacon in a frying pan until starting to crisp, then add the mushrooms and cook until their moisture has evaporated and they are lightly golden. Leave to cool slightly.
Line the tart tin with shortcrust pastry and blind bake until just turning pale golden.
In a bowl, whisk the eggs with the Greek yoghurt, then season well with salt and black pepper if using.
Stir through most of the grated cheese, then scatter the bacon and mushrooms over the pastry case.
Pour in the egg mixture and finish with the remaining cheese on top.
Bake for 20–25 minutes until the filling is set and the top is golden. Rest for 5 minutes before slicing.

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