Bacon Cheddar Scallion Breakfast Tart with Grits Crust

I think the most efficient way to convey how spectacularly delicious this tastes is to tell you about the night I made it.  I made the mistake of making this dish at the same time as dinner the other night, and my husband and I ended up eating half of the tart and forgetting entirely about the dish that I actually had planned for dinner.  I got the idea for a grits tart after seeing Daisy of Daisy’s World make a polenta tart with goat cheese and tomatoes.  I love grits for breakfast, so I thought hm, how about grits with bacon, eggs, scallions, and cheese all in one bite?  And so, this recipe was born.  Oh, and the great thing about making this is you will have breakfast for days (or not, if you eat it all for dinner).  Here’s how to do it:

Yield: 1 11 inch tart

1.5 cups yellow grits
2 cups cold water
6 eggs
5 slices bacon, cooked and crumbled
4 scallions, thinly sliced
4 oz mascarpone cheese, at room temperature
8 oz sharp cheddar cheese, grated
salt and pepper

Preheat the oven to 375 degrees F.  Grease an 11 inch tart shell with butter or oil.

In a saucepan, bring the yellow grits and water to a boil, then cook for 2 minutes, stirring frequently.  Season to taste with salt and pepper.  Spread the grits evenly out into the pan, using a flat turner or knife to straighten up the edge.

Bake for 20 minutes.  Take the tart out of the oven and let it cool slightly, and increase oven temperature to 400 degrees F.

Whisk to combine the eggs, bacon, scallions, mascarpone, and cheddar cheese.  Add a generous pinch of salt and pepper, and pour the mixture into the grits tart shell.

Bake for 15 minutes until slightly browned on top.  Serve and enjoy!

Click here for the printable recipe.

Crust adapted from Daisy’s World.  Breakfast Tart original.

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20 Responses to Bacon Cheddar Scallion Breakfast Tart with Grits Crust

  1. anne says:

    Looks really delicious ! With 2 of my fave cheese & bacon , too ? I’m sold ! Love the vibrant color 😉 Photos are great as usual 🙂

  2. What I want to know is … what did you cook for dinner? You are clearly channeling the deep South here.

  3. What a great idea! My husband would love the grits as a crust. I am not a huge fan of egg dishes, but this would work well as the crust for other things too!

  4. Anonymous says:

    This looks pretty neat! When I look at the colors it reminds me of an inflated pachan! (scallion pancake)

  5. You really caught my attention with these stunning tasty pictures. Great idea for the crust.

  6. Love this. Do you think it’d work with polemta LR white grits?

  7. Wow, that’s not food, that’s a work of art! Not sure I can find grits here but I love everything about this dish. I’d have probably eaten the whole tart…myself! 🙂

  8. That grits crust is a crazy good idea! Way simpler than rolling out a crust, and such a different flavor.

  9. Nydia says:

    This time I had to use the dictionary as I never heard about grits, well, I mean, in English. I tried not to use the translator so I can practice my English, so when I saw this splendid tart needs grits I turned disappointing as I thought it will be that kind of recipes which the key ingredient is not available in my country….but what a surprise, grits is “polenta”…!!! We have it…!!!

  10. What a fantastic idea!
    🙂 Mandy

  11. Wow! I really can’t wait to try this. Next weekend I have off, this will be my brunch. Thanks!

  12. I think I would have reacted just like your husband and eaten half of it as well. 🙂

  13. Great breakfas or lazy weekend lunch!

  14. rsmacaalay says:

    This looks like a perfect breakfast to me.

  15. magicofspice says:

    This tart sounds and looks amazing…what a fun idea! I would imagine if I set this out at dinner time, it would be the first to go 🙂

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