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When it comes to breakfast, creativity is key. I mean, seriously, the standard breakfast is a pile of eggs, bacon, hashbrowns, and toast. Classic American fare. Don’t get me wrong, I adore a classic American breakfast. Gimme some delicious scrambled eggs with crispy bacon. Yum. I’ll even eat it for dinner! But experimenting is good, and I hit a major home run when I decided to try some easy breakfast tartlets.
This recipe was actually inspired by the Artichoke Dip on the KRAFT website! Seriously, check it out, so yum.
I essentially adapted my frittata recipe by using red onions and poblano chiles, but I swapped out the zucchini for ripe tomatoes!
I sauteed the onions and chiles in a little butter, then whipped up some eggs with a generous portion of KRAFT Mayo. I wanted the mixture to have some bulk, while staying fluffy, so KRAFT Real Mayo Mayonnaise was the perfect addition to my recipe! I then prepped some puff pastry by scoring around the edges and throughout the middle to stop it from puffing in that area, then spooned the egg mixture into the middle. Just a couple tablespoons will do.
It should be thicker than the mixture in my picture, I hadn’t added enough mayo at that point (I was making a triple batch and apparently forgot math…). Add some chiles and onion, then toss a few tomatoes in the mix and top with some white cheddar cheese!
- 2 Sheets Puff Pastry
- 2 Tbsp Butter
- ½ Red Onion sliced thin
- 1 Small Poblano Chile seeded, de-veined, and thin diced
- 1 Tomato seeded and diced
- 2 Eggs
- 4 Tbsp KRAFT Real Mayo Mayonnaise
- Kosher Salt to taste
- Black Pepper to taste
- 1 tsp Garlic Powder
- ½ C White Cheddar Cheese shredded
- Preheat the oven to 350 degrees.
- In a medium fry pan, melt the butter over medium-high heat, add the onions and chiles and saute until just softened, about 5 minutes.
- While the onions and chiles cook, whisk together the eggs and mayo in a small bowl until smooth, then season with the salt, pepper, and garlic powder.
- Cut the puff pastry into 12 rectangles, then score about ½ inch from each edge, as well as throughout the center of each rectangle, being careful not to cut all the way through the puff pastry. Place on a lightly greased cookie sheet, then spoon about 2-3 Tbsp of the egg mixture into the middle of each rectangle. Add a spoonful of the chiles and onions, then sprinkle with the diced tomatoes. Top with a hearty pinch of white cheddar.
- Bake for 25-30 minutes or until the edges are golden brown and the eggs have set. Enjoy immediately.
If you need more inspiration, check out the Cooking Up Good website. It has recipes, sweepstakes, loyalty programs, coupons and more! Hello, how awesome is that?? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out, then hit up your local Walmart and be sure to make my breakfast tartlets in the morning!