Linda's Pork-Crusted Egg Tarts

Linda's Pork-Crusted Egg Tarts
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 121.5
  • Total Fat: 3.8 g
  • Cholesterol: 77.7 mg
  • Sodium: 141.9 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 20.6 g

View full nutritional breakdown of Linda's Pork-Crusted Egg Tarts calories by ingredient


Introduction

Phase 1

Recipe and photos by Linda B. with thanks.

Nutritional info calculated with 1/4 tsp Half Salt, a dash of pepper, 1 tsp Frank's Red Hot Sauce and 1/2 tsp garlic powder. Phase 1

Recipe and photos by Linda B. with thanks.

Nutritional info calculated with 1/4 tsp Half Salt, a dash of pepper, 1 tsp Frank's Red Hot Sauce and 1/2 tsp garlic powder.
Number of Servings: 6

Ingredients

    Base Ingredients
    • 1 lb. Extra Lean Ground Pork (I get mine at Longos and it is really good!)
    • Half Salt & Cracked Ground Pepper – To taste
    • Granulated Garlic – To taste

    Egg Mixture Ingredients (This will fill 6 pork formed cups – you’d need to double for 12)
    • 1 Whole Egg + Egg Whites to equal 3 additional eggs
    • ½ Salt & Cracked Ground Pepper – To taste
    • Dash Hot Sauce – To taste

Tips

Potential Modifications
1. Base Mix – I kept it REALLY basic this time as this was my 1st attempt and throwing these together so I didn’t want to use/waste ingredients if they did not work out… but I would ‘mix this up’ next time and add some dry mustard and sage.
2. Egg Mix – Again kept it really basic this time again as this is ‘new’ and didn’t want to waste anything… but next time I would sauté Gr. Onions, Mushrooms, Spinach and let them cool and then add to egg mixture (Note: Doing so would mean less egg – probably could get away with 1 whole egg and egg whites to equal 2 eggs and again remember DO NOT OVERFILL or you’ll be cleaning your oven like I’m going to have to clean mine today wink emoticon
Lastly I don’t know if/how they would freeze – I have 5 adults living here so nothing really lasts that long – these will be gone in the next 2-3 days so I’ll simply keep them in the fridge. You should be able to reheat in the microwave or if you are like my son – he grabs/go and eats egg cups cold. If you do happen to make these and freeze them – please let me know how they work – thanks!


Directions

Base: – Mix base ingredients together until combined well and then form into golf ball sized balls and form/press into the bottom of a 6 or 12-cup muffin tin (Note: Try to press/cover the bottom and sides of the cup)

Egg Mixture: – Mix eggs, seasonings and sauce together until well combined and pour/fill muffin trays until ¾ full (Note: Do ‘not’ overfill, if you do they will overflow while baking – I know this because this is just what my 1st batch did!)
Bake at 375 for 25 minutes.

Serving Size: Makes 6 tarts.

TAGS:  Beef/Pork |