Savory Bacon, Spinach & Artichoke Breakfast Tarts

Bacon, spinach and artichoke pair perfectly in this tasty breakfast tart that is the best way to start your morning.

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Prep: 25 minutes   Bake: 25 minutes   Serves: 6


  • 5 slices hickory smoked bacon, chopped
  • ½ (8-ounce) package cream cheese, softened
  • ⅓ cup shredded Asiago cheese
  • ¼ cup chopped quartered artichoke hearts in water, drained
  • ¼ cup thawed and squeezed dry frozen chopped spinach
  • 1 package (14.1 ounces) refrigerated pie crusts
  • All-purpose flour for dusting
  • 1 large egg
  • 1 teaspoon chopped fresh thyme


  1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
  2. In medium bowl, stir cream cheese, Asiago cheese, artichokes, spinach and bacon. Makes about 1¼ cups.
  3. Soften pie crusts as label directs. Lightly dust work surface with flour; unroll pie crusts. With knife, cut 4 (3½ x 3-inch) rectangles from each pie crust. Gather dough scraps; with rolling pin, roll out scraps and cut 4 more rectangles. Place about 3 tablespoons plus 1 teaspoon cream cheese mixture in center of 6 rectangles; top each with remaining 6 rectangles, seal edges with fork and place on prepared pan.
  4. In small bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top of each tart; sprinkle with thyme and bake 25 minutes or until golden brown. Makes 6 tarts.

Approximate nutritional values per serving (1 tart): 316 Calories, 22g Fat (10g Saturated), 55mg Cholesterol, 488mg Sodium, 26g Carbohydrates, 0g Fiber, 1g Sugars, 7g Protein