Defrost perogies.
Preheat oven to 230 °C (450 °F).
Spray or brush oil on the tart shells and arrange on a cookie sheet or in a muffin pan (muffin pan may be used without a liner).
Lay the defrosted perogies on their flat side and slit the rounded side of the perogy.
Place the perogies into the shells with their open flaps (lids) pointing upward.
Add the bacon, onions, peppers and grated cheese.
Beat the eggs with a whisk, add 1 1/2 tbsp of water to the eggs.
Add 2 1/2 to 3 tbsp of egg mixture to each tart shell.
Place the filled tart shells into the preheated oven and bake for 10-12 minutes.
Ingredients
Directions
Defrost perogies.
Preheat oven to 230 °C (450 °F).
Spray or brush oil on the tart shells and arrange on a cookie sheet or in a muffin pan (muffin pan may be used without a liner).
Lay the defrosted perogies on their flat side and slit the rounded side of the perogy.
Place the perogies into the shells with their open flaps (lids) pointing upward.
Add the bacon, onions, peppers and grated cheese.
Beat the eggs with a whisk, add 1 1/2 tbsp of water to the eggs.
Add 2 1/2 to 3 tbsp of egg mixture to each tart shell.
Place the filled tart shells into the preheated oven and bake for 10-12 minutes.
