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+ servings

Easy Breakfast Tartlets

Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12


  • 2 Sheets Puff Pastry
  • 2 Tbsp Butter
  • 1/2 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
  • 1/2 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 1/2 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.