Description
Delicious crustless breakfast tarts filled with peppers, green chiles, and cheese, perfect for a savory breakfast.
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 use any all-purpose seasoning that’s good with eggs)
- 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 for 2-3 minutes until they barely start to soften. Then add the can of diced green chiles and cook for 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 it with a fork. Add the ground cumin, Spike Seasoning, and fresh-ground black pepper and stir to combine.
- Add the eggs two at a time, whisking with the fork between each pair to combine the yolks and whites and mix the eggs 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 in the eggs.
- Bake tarts for 25-27 minutes, or until the eggs are completely set and the top is starting to get lightly browned.
- Serve Southwestern Breakfast Tarts 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
- If using muffin pans with wells less than 4 inches in diameter, you might have to increase the cooking time a little.
- Be cautious not to microwave too long, as the eggs will get rubbery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg