Description
Delicious crustless breakfast tarts filled with peppers, cheese, and a savory egg mixture.
Ingredients
Scale
- 1 large red bell pepper, seeds and stem removed and cut into short strips
- 2 tsp. olive oil (more or less, depending on your pan)
- 1 (4 oz.) can diced green chiles
- 2 green onions, thinly sliced
- 1/4 cup sour cream, whisked to soften
- 1/4 tsp. ground cumin
- 1 tsp. Spike Seasoning or any all-purpose seasoning
- fresh-ground black pepper to taste
- 6 eggs
- 3/4 cup grated Mexican Blend cheese
Instructions
- Preheat oven to 375F/190C. Spray the Mini Tart Pan or silicone muffin cups with non-stick spray or olive oil.
- Cut out the stem and seeds from the red bell pepper and cut it into short strips.
- Heat the olive oil in a non-stick pan over medium-high heat, add the red peppers, and cook 2-3 minutes, just until they barely start to soften. Then add the can of diced green chiles and cook about 2 minutes more.
- Slice green onions while peppers and chiles are cooking.
- Divide the pepper mixture among the tart wells and add a generous pinch of green onion to each one, topped with a generous pinch of grated cheese.
- Put the sour cream in a large glass measuring cup and whisk in the ground cumin, Spike Seasoning, and fresh-ground black pepper.
- Then add the eggs two at a time, whisking with a fork between each pair to combine the yolks and whites with the sour cream.
- Divide the egg mixture evenly among the tarts, pouring it over the peppers and cheese. Use a fork to gently stir each one so the cheese, peppers, and green onions are well-distributed.
- Bake tarts 25-27 minutes, or until the eggs are completely set and the top is starting to get lightly browned.
- Serve hot, with a dollop of sour cream and some salsa on top if desired.
- The crustless breakfast tarts will keep at least a week in the refrigerator and can be microwaved or reheated in a toaster oven.
Notes
- For best results, use fresh ingredients.
- If using a muffin pan with wells less than 4 inches in diameter, increase the cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg