These delightful mini breakfast tarts are a perfect start to your day or as a charming addition to your brunch spread!

Quick and tasty breakfast on the go is made even easier with store-bought canned bicuits. I love the Pilsbury Grands. The best thing is they are versatile. You can add any ingredients you would like!

Ingredients

• 1 can Pilsbury Grands Biscuits
• Handful of fresh spinach, chopped
• 1 cup Gruyere cheese
• 3 eggs
• 1/4 cup heavy cream
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp paprika
• 1/4 cup butter, melted

Instructions

Prepare the Filling

• Preheat your oven to 350°F (190°C)
• Grease the muffin tin with butter or cooking spray.
• In a bowl, whisk together the eggs, heavy cream, and cheese. Season with salt, pepper, and paprika.
• Fold in the spinach and mix until evenly combined.

Assemble the Tarts

• Open the biscuits and gently roll them out to a disc shape. 
• Press the biscuits into the muffin tin, ensuring they cover the bottom and sides of each cup.
• Brush the biscuits with the melted butter.
• Spoon the spinach and cheese mixture into each pastry-lined cup, filling them about 3/4 full.
• Sprinkle a bit of extra cheese on top. (optional)

Bake the Tarts

• Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tarts are golden brown and the filling is set.
• Remove the tarts from the oven and let them cool for 5 minutes before transferring to a serving plate.

Serving Suggestions

• Serve the mini breakfast tarts warm with a side of fresh fruit or a simple green salad.
• They can also be made ahead and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.