Crustless Breakfast Tarts with Mushrooms
Crustless Breakfast Tarts with Mushrooms use a favorite tart pan, and these low-carb tarts are such a treat to make for a special breakfast! Use large muffin cups or individual gratin dishes if you don’t have a tart pan.
PIN Crustless Breakfast Tarts with Mushrooms to make them later.
For my Friday Favorites pick this week I’m reminding you about these delicious Crustless Breakfast Tarts with Mushrooms that are perfect any time you want a breakfast that’s a bit special! And I think this is a fun breakfast idea to make during the holiday for houseguests, or just as a treat for the family.
This breakfast tart idea got started when my sister Laurel sent me a generous gift card to William-Sonoma a few years ago as a thank you gift. I went to the Salt Lake William-Sonoma and started looking around for something fun. And if you’ve visited Williams Sonoma you know how they have so many inspiring cooking treasures for people who love to cook!
When I spotted a fabulous tart pan that was on sale, I experienced one of those unexplainable flashes of cooking inspiration and my mind went immediately to a custardy egg mixture baked in the shape of a tart. It took me several tries to come up with the breakfast tarts recipe you see here, but I loved the final version of this for a savory breakfast treat!
Now my blog has lots of different ideas for crustless tart recipes inspired by this pan. Of course you can make these breakfast tarts without a fancy pan like mine; keep reading for more about that.
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients 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.)
- goat cheese
- half and half
- finely grated Parmesan cheese
- eggs
- Spike Seasoning (affiliate link), or any all-purpose seasoning blend that’s good with eggs
- fresh-ground black pepper to taste
- mushrooms, preferably Cremini mushrooms
- Olive Oil (affiliate link)
- green onions
- grated Mozzarella cheese
What Tart Pan Did I use for the crustless breakfast tarts?
This type of Mini Tart Pan (affiliate link) is what inspired the recipe you see here. (I got my pan from Williams-Sonoma, but they don’t have it any more. The pan that’s linked there from Amazon is very similar to mine.)
Can I make Crustless Breakfast Tarts without a Tart Pan?
Use large muffin cups or individual gratin dishes to bake this delicious mixture of eggs, goat cheese, cream, Parmesan, mushrooms, green onions, and Mozzarella if you don’t want to buy a tart pan. My breakfast tarts are about 4 1/2 inches across, so if you bake in something smaller you might have to increase the baking time a couple of minutes for a thicker tart. But if you like mushrooms and goat cheese, I promise that this is a lovely way to start the day!
More Breakfast Tart Recipes you might like:
My blog also has Tomato Basil Breakfast Tarts, Asparagus Breakfast Tarts, Cheesy Zucchini Breakfast Tarts, Broccoli Breakfast Tarts, Mushroom Tarts with Feta, and Southwestern Breakfast Tarts, Mushroom Tarts with Feta, and Zucchini Tarts, all inspired by this pan. But I still love these breakfast tarts with mushrooms and goat cheese and these are still the ones I’m most likely to make if I have overnight guests.
How to Make Crustless Breakfast Tarts with Mushrooms:
(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.)
- You want the custard mixture to be room temperature when you bake it, so start by letting the goat cheese soften. (Use another type of soft white cheese if you’re not a goat cheese fan.
- Slice mushrooms if needed (or buy pre-sliced mushrooms.)
- Heat oil in frying pan, then saute the mushrooms until they’re nicely browned (and all liquid has evaporated).
- Then divide mushrooms between the 6 tart wells.
- When goat cheese is soft, mix in the beaten eggs a little at a time. Season the mixture with the Spike Seasoning and pepper.
- Fill the wells in the Mini Tart Pan (affiliate link) with the custard mixture, then sprinkle green onions and grated mozzarella over each.
- Bake 25-27 minutes, or until the tops are starting to brown.
- Tarts will puff up a little and sink down as they cool.
More Breakfast Recipes with Mushrooms 0r Goat Cheese:
- Baked Eggs with Mushrooms and Parmesan
- Mushroom, Green Pepper, and Feta Breakfast Casserole
- Asparagus, Mushroom, and Goat Cheese Breakfast Casserole
Weekend Food Prep:
This recipe 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!
Crustless Breakfast Tarts with Mushrooms
Crustless Breakfast Tarts with Mushrooms are a delicious meatless breakfast that's perfect to make for a special occasion!
Ingredients
- 4 oz. goat cheese, crumbled and softened (see notes)
- 1/4 cup half and half (see notes)
- 2 T finely grated Parmesan
- 8 eggs, beaten
- 1 tsp. any all-purpose seasoning blend that’s good with eggs
- fresh-ground black pepper to taste
- 12 oz Cremini mushrooms, washed and sliced (see notes)
- 2 tsp. olive oil
- 2 green onions, thinly sliced
- 6 T grated Mozzarella cheese
Instructions
- Remove goat cheese from the fridge, cut off 4 ounces, crumble, and put it in a bowl to start to soften.
- Preheat oven to 375F/190C. Spray Mini Tart Pan (affiliate link) or large muffin cups or gratin dishes with olive oil or non-stick spray.
- Wash the mushrooms and slice about 3/8 inch thick. (Or buy pre-sliced mushrooms, which makes it easy!)
- Heat the oil in a non-stick frying pan (use the biggest pan you have so the mushrooms aren’t too crowded.)
- Cook mushrooms over medium-high heat until all the released liquid has evaporated and mushrooms are starting to brown, about 10 minutes.
- Divide mushrooms between the wells in the tart pan.
- When the goat cheese has softened, use a fork to mix half and half into the goat cheese; then mix in the Parmesan.
- Beat eggs in a different bowl and then mix about 1/3 of the egg at a time into the goat cheese mixture, stirring each time you add more egg. (The mixture doesn’t need to be completely smooth.)
- Season the mixture with the Spike Seasoning (affiliate link) and black pepper.
- Add the custard mixture on top of the mushrooms and gently stir to get mushrooms distributed evenly.
- Then sprinkle a generous pinch of green onions on top of each tart, followed by one tablespoon of grated Mozzarella.
- Bake 25-27 minutes (or slightly longer if you don’t have this tart pan and your tarts are a little thicker.)
- Cook just until the tarts are starting to barely brown on the top; the custard mixture should be soft. Serve hot.
Notes
Use the type of goat cheese that comes in a log. You can use milk or heavy cream instead of half and half if that's what you have. I used Spike Seasoning (affiliate link) for this recipe. I loved this with brown Cremini mushrooms, but regular white mushrooms would also be fine.
These breakfast tarts will keep in the fridge for at least a week and can be reheated in a microwave or hot toaster oven. (It only takes just over a minute in my microwave; don’t microwave too long or the eggs will get rubbery.)
Recipe created by Kalyn with inspiration from a new Williams-Sonoma Tart Pan.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 226Total Fat 16gSaturated Fat 7gUnsaturated Fat 8gCholesterol 298mgSodium 531mgCarbohydrates 5gFiber 1gSugar 2gProtein 17g
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:
Crustless Breakfast Tarts with Mushrooms are perfect for low-carb or Keto diets. The tart has low-glycemic ingredients and goat cheese is relatively low in fat, but the original South Beach Diet would recommend using low-fat milk and Mozzarella for this recipe. With those cautions, I think this would also be great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for breakfast tarts with mushrooms, eggs, cream, and three types of cheese was first posted in 2019. The recipe was last updated with more information in 2024.
33 Comments on “Crustless Breakfast Tarts with Mushrooms”
This was so yummy!!
So glad you enjoyed!
I LOVE this recipe!! I’ve adapted it to several different variations. Hubby’s favorite was the spinach/mushroom/bacon with swiss cheese. Thank you, Kalyn, for providing great recipes (and the inspiration for more).
So glad you’re enjoying the recipes Karen!
These are awesome! I made with a few changes. I added sauted onions, publano pepper (I needed to use it up) and a red pepper. Also some pork sausage (2/3#) I warmed the goat cheese in the micro (2 min@power 2) , stirred in the half ‘n half then added all to the eggs at one time. I used a silicon muffin tray., putting in the veggies and meat first then filling with the egg and cheese mixture. Baked at 375 as instructed and love the result! Thanks for sharing this as it is on my “make again” list!
So glad you enjoyed, and I love hearing how you adapted to what you had!
Even my picky 5 1/2 year old said, “I don’t ‘LIKE’ it, I LOVE it!!” even wanted seconds 🙂 My husband I were both pleasantly surprised.. I made this in an 8″ Emile Henrie and also a 5 inch square stoneware baking dish for the “overflow” so just goes to show how flexible your recipes are. We’re thinking of adding asparagus, next time. although I have a feeling your original recipe will be preferred. Thanks, again!! <3
PS – Are you able to add a Yum “button” to this one? I’d love to put it in my yummly recipes. thanks! 🙂
So glad you enjoyed it! There is a YUM button at the top of every post.
I don't use store bought mixed spices, they usually contain more salt than I would use. I'm fortunate enough to be close to a spice store that mixes all their own blends, many without salt. To make up for less salt in this recipe I substituted Feta Cheese for the goat cheese. Between the Feta and Parmesan that was more than enough salt for me. The rest of the recipe was very good and I'll be making this again.
There is a salt-free version of Spike which people can certainly use if they prefer. Glad you enjoyed it.
No my bad on that, I left it out completely. You could either add to the goat cheese mixture (my preference) or season the mushrooms with it. I will edit the instructions, thanks!
What is the measurement 'T' in your recipe please? – teaspoon, tablespoon etc
T = Tablespoon. Below that I have tsp. for teaspoon. Sorry that was not clear.
Beth I'm not sure how the Feta will mix in but I think softened cream cheese or even sour cream could work.
I love the idea of these, but I do not like goat cheese. I usually substitute out in recipes, but this one is unique in that you are mixing it with the liquids to make a custard. Any suggestion on a substitute? Feta? I would make these in a heartbeat otherwise!
Thanks Laurel; so glad you enjoyed it!
This was wonderful. Once again, Kalyn, you do not disappoint with a great breakfast recipe. I loved the creaminess of the goat cheese and eggs + spike is one of my favorite combinations.
Anne, I can't say enough good about the pan, you will love it!
Oh wow, I love the sound of this recipe, but gotta say – also covet that pan! I've always used the little individual ones – having them all in one pan is brilliantly practical. Adding to Santa's list . . .
— Anne
Thanks Bill! The pan was definitely an investment but I think I'm going to use it a lot.
I love these tarts, Kalyn! Such a great way to start the morning. I've got to get one of these tart pans, too! Great post!
Thanks Joanne! One of these tarts is a perfect breakfast for me.
What a super cute tart pan! I have never seen one of those but will have to have one. The mini breakfast tarts sound delicious! perfect for on-the-go breakfasts.
Pam, I am late to the Tart Pan Fan Club, but I plan to make up for lost time!
I do have a cute tart pan, and that was the first thing I thought of when I saw this in the thumbnail!
Emm, I only mean that it's hard to mix the eggs, goat cheese, and parmesan to a smooth consistency if the goat cheese isn't soft. But if you don't mind chunks of goat cheese through out the mixture it will be fine. I do think the dish will have a more custardy texture if the ingredients are mixed better though.
Thanks Dara. I think there are a lot more tarts in my future!
These are just so pretty, Kalyn! That tart pan was the perfect splurge.
You say "It's important to let the goat cheese soften and then mix in the beaten eggs a little at a time." Can you tell me why it's important? The eggs aren't whipped like whites are so I am puzzled. Thank you for the recipe!!
What you're describing sounds like what I call Egg Muffins. I've been making those since about 2005, but the texture of these tarts is more like a custard. Both are delicious, but these Breakfast Tarts are a little richer and I love the look of the scalloped edges. So many fun things to do with eggs, right?
I make something similar using a cupcake tray all the time! Except I don't sautee the mushrooms before hand – I just chop as many veggies as I'd like (usually peppers, mushrooms & spinach) and then pour a beaten egg on top.
Lydia, my thoughts exactly!
That's a lovely tart pan! And who needs crust when you can have a whole "tart" made of filling?!