Mushroom Tarts with Feta
Mushroom Tarts with Feta have cottage cheese for protein and creaminess, and they’re perfect to make on the weekend and reheat later! And everyone who loves the combination of mushrooms and Feta will love these low-carb crustless tarts!
PIN Mushroom Tarts with Feta to try them later!
If you’ve been reading this blog for a while, you probably noticed how I love to make little breakfast tarts or mini frittatas with my favorite Mini Tart Pan (affiliate link). And when I decided to update the photos for these Mushroom Tarts with Feta, I couldn’t resist using that tart pan to make them a bit fancier.
But these are really just a slightly bigger and flatter version of the Egg Muffins that have been so popular on the blog, and if you don’t want to buy a tart pan you can make them in my favorite silicone muffin cups (affiliate link), and just cook a few minutes longer for the thicker version.
This is something I’d eat with a fork, maybe with a dollop of sour cream. And these mini crustless tarts have lots of mushrooms and cheese for a baked egg dish that’s a fairly dense in texture and high in protein. And I have been loving this recipe for a few years now, so today I’m reminding you about it for my Friday Favorites pick this week; hope you will try it!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- mushrooms (I used brown Cremini mushrooms, also called Baby Bellas)
- Olive Oil (affiliate link)
- cottage cheese
- crumbled Feta Cheese
- green onions
- eggs
- Spike Seasoning (affiliate link)or any type of all-purpose seasoning blend that’s good with eggs
- fresh-ground black pepper to taste
What pan did I use to cook the Mushroom Tarts with Feta?
The Mini Tart Pan (affiliate link) I’m so infatuated with is perfect for these mushroom tarts. Of course if you don’t want to buy a fancy tart pan, these can certainly be made in large silicone muffin cups (affiliate link), a regular large muffin pan, or any kind of individual large ramekins or little tart pans, and they might be just slightly different sized than the ones I made. But if you do decide you want the pan (which I love) search “tart pan” on my site for lots more ideas for what to make with it.
How low in carbs are these Mushroom Tarts with Feta?
This tasty breakfast treat only has 4 net carbs in one tart, so even if you eat two at a time it’s not much of a splurge on carbs!
Want more breakfasts with mushrooms and Feta?
If you like the idea of mushrooms and Feta cheese (one of my favorite combinations in a baked egg dish!) you might also like my recipes for Mushroom and Feta Breakfast Casserole or Bacon, Mushroom, and Feta Crustless Quiche! Both of those are also a delicious breakfast with mushrooms!
How to make Mushroom Tarts with Feta:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat the oven to 375F/190C. SprayMini Tart Pan (affiliate link) or silicone muffin cups, Jumbo size (affiliate link) with non-stick spray or mist with olive oil.
- Rinse cottage cheese in a fine-mesh strainer and let it drain while you cook mushrooms until they’re slightly browned and all the water has evaporated.
- Put mushrooms in the tart pans or silicone baking cups.
- Then put the drained cottage cheese, crumbled Feta, and sliced green onions on top of the mushrooms.
- Beat the eggs with the pepper and Spike Seasoning (affiliate link) and pour over the mushrooms. (I like to stir gently with a fork so everything is well-combined.)
- Baked about 25 minutes, or until firm and lightly browned.
- Serve the Mushroom Tarts hot, with a little sour cream on top if desired.
- These can be refrigerated and quickly reheated in the microwave; don’t microwave too long or the eggs will be rubbery!
More Recipes for Baked Eggs:
- Broccoli Breakast Tarts
- Vegetable Egg Bake with Peppers, Tomatoes, and Feta
- Baked Eggs with Mushrooms and Parmesan
- Mexican Baked Eggs
- Baked Eggs in Canadian Bacon Cups
Weekend Food Prep:
This recipe for Mushroom Tarts with Feta has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Mushroom Tarts with Feta
Mushroom Tarts with Feta are great for a meatless breakfast idea, and these are perfect to make on the weekend and reheat during the week! And these savory crustless mushroom tarts would also be great for an appetizer.
Ingredients
- 12 oz. mushrooms washed and sliced (I used brown Cremini mushrooms, also called Baby Bellas)
- 2 tsp. olive oil (or more, depending on your pan)
- 1/2 cup cottage cheese, rinsed and drained well
- 3/4 cup crumbled Feta Cheese
- 3 T thinly-sliced green onions
- 6 eggs, beaten
- 1/2 tsp. Spike Seasoning (or use any type of all-purpose seasoning blend that's good with eggs)
- fresh-ground black pepper to taste
Instructions
- Preheat the oven to 375F/190C. Spray Mini Tart Pan (affiliate link) or 6 Jumbo Muffin Cups (affiliate link) with non-stick spray. (Or use any type of extra-large muffin cup or small ramekins, but the silicone cups will keep the egg mixture from sticking more than other types of dishes.)
- Put the cottage cheese into a fine colander and rinse with cold water until only the curds remain. Let the cottage cheese drain while you cook the mushrooms.
- Wash the mushrooms in a colander and blot dry with paper towels. Slice mushrooms into thick slices.
- Heat the olive oil in a large non-stick frying pan over medium-high heat and cook mushrooms until they release all their liquid and it has evaporated and the mushrooms are lightly browned, about 6-8 minutes. Put the mushrooms into the bottom of the tart pan wells or baking cups.
- Crumble the feta cheese and thinly slice the green onions. Layer the cottage cheese, feta, and green onions on top of the mushrooms.
- Beat the eggs with Spike Seasoning (affiliate link) and black pepper, and divide eggs among the tart pan wells or muffin cups. Take a fork and gently "stir" the mixture so all the other ingredients are coated with egg.
- Bake the mini-frittatas about 25 minutes, or until they are set and lightly browned on top.
- Serve hot, with a dollop of low-fat sour cream if desired.
Notes
This recipe created by Kalyn
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 170Total Fat 11gSaturated Fat 5gUnsaturated Fat 5gCholesterol 206mgSodium 437mgCarbohydrates 5gFiber 1gSugar 3gProtein 12g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These easy Mushroom Tarts are loaded with high protein low-carb ingredients and would be approved for low-carb and Keto diets and all phases of the original South Beach Diet. They do have a generous amount of cheese, so if you’re following South Beach and actively trying to lose weight, I’d limit the serving size to one mini-frittata for a meal.
Find More Recipes Like This One:
Use Breakfast Recipes to find more meatless recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for Mushroom Tarts with Feta was posted in 2012. It was updated with new photos in 2018 and last updated with more information in 2024.
30 Comments on “Mushroom Tarts with Feta”
Just curious why rinse cottage cheese?
I just worry it will make the egg mixture too soft with all the creamy parts of the cottage cheese, so I have always done it that way. You can try it without rinsing if you like, no problem!
can you freeze those frittatas? thank you!
Some people freeze them but they release a lot of water when they thaw. I prefer just keeping them in the fridge where they will last at least a week.
Can I omit or substite the cottage cheese with another thing?! I really don’t like cottage flavor 😣
I haven’t tried that but I’m guessing you could switch it for another type of cheese.
This sounds as though it would be my favorite, too! Would the equivalent of Egg Beaters (for 6 eggs) work ok in this recipe, and how about using ‘light’ cottage cheese? Why are you rinsing the cottage cheese? Why not just drain it? Also, if I wanted to make this for breakfast at home (in a pie dish) what size dish would I use, and how long should I bake it? Sorry to ask so many questions, but I’d really like to make this, and don’t want to mess it up. Thanks Kalyn, this sounds SO yummy!
I haven’t cooked with egg beaters, but I’m sure they will work find for a recipe like this, as will lighter cottage cheese. I like to rinse the cottage cheese to just get the “cheese” part and so the finished dish is not too wet. But it might not be essential.
I’m afraid I am not comfortable just guessing how long it might be cooked if you made it in a pie dish, but you could check these crustless quiche recipes to find one with similar amounts and ingredients and use that to help with the cooking time.
I made them with ricotta cheese and they turned out great!! Quick Prep for those rushed mornings.
Thanks for sharing that! Glad you enjoyed the recipe!
Do you use large curd or small curd cottage cheese?
I used small curd, but either one will work. The large curd just won’t melt into the eggs as much.
Natalie, It was probably Daisy; that’s my favorite cottage cheese.
what brand of cottage cheese did you use for this recipe?
thank you can't wait to try these!
You *can* freeze them, but I don't recommend it any more because they release a lot of water when they've been frozen. They keep in the fridge for at least a week.
Can these be frozen and warmed in the microwave?
I used to freeze similar types of egg dishes, but eventually I decided I didn't like the texture after they were frozen (and they release a lot of liquid when they're thawed.) They will keep at least a week, probably longer, in the fridge.
Would you be able to freeze these? Thanks!
Tracey
Thanks for the nice feedback everyone.
Do you think they would work subbing fat free ricotta for the cottage cheese?
Forgot to say, not sure how ricotta would work in place of cottage cheese. Might be a bit wetter; maybe cook a little longer.
these look tasty!
This looks awesome!!!! Can't wait to try.
I proclaim you the queen of "mini" egg dishes, Kalyn! These look terrific!
Shirley
What a great idea for breakfast, brunch or lunch! I like the mini size.
Gabby, the silicone muffin cups are great for these and egg muffins. Some metal pans seem to stick with eggs, no matter how much you spray. (And thanks for the vote of confidence!)
Joanne, Lydia, and Pam, wish I had some to eat this morning!
Mini Frittatas!!! I adore frittatas, never thought to make them mini! Fabulous!
This is exactly the kind of breakfast I could eat every day. I make something similar in a very small frying pan, at least a few times a week. I love the idea of making these ahead, and having one each morning.
these frittatas sound like the perfect way to start your day post-Thanksgiving!! Healthy and satisfying.
These look yummy! I went to amazon and bought all of the sizes of the muffin cups; never tried the silicon ones, but if Kalyn approves, they must be great 🙂