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Kalyn's Kitchen

Crustless Breakfast Tarts with Mushrooms and Goat Cheese

Crustless Breakfast Tarts with Mushrooms and Goat Cheese use a great tart pan from Williams Sonoma, and this new low-carb breakfast idea is really a treat! Use Breakfast Recipes to find more recipes like this one.

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Crustless Breakfast Tarts with Mushrooms and Goat Cheese title photo

Recently my sister Laurel gave me a very generous gift card for William-Sonoma, a store that’s always a wonderful splurge for me.  (Thanks Laurel!)  So I went to the Salt Lake William-Sonoma (where my friend Bobbyanne is the manager) and started looking around for something fun.  They happened to be having a sale on bakeware, and when I spotted a fabulous tart pan 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 several tries to come up with these delicious Crustless Breakfast Tarts with Mushrooms and Goat Cheese, but I loved this for a savory breakfast treat, and I can tell the new tart pan will be inspiring more interesting egg dishes.

inspiring pan for Crustless Breakfast Tarts with Mushrooms and Goat Cheese found on KalynsKitchen.com

What Tart Pan Did I use for Crustless Breakfast Tarts with Mushrooms and Goat Cheese?

This is the gorgeous Williams-Sonoma Tart Pan that inspired the recipe.  (For the record, Williams-Sonoma doesn’t know I’m alive and they haven’t sponsored this post.  I’m just providing the link to the pan for anyone who’s interested; I don’t make a dime if you buy the pan.  But I bet you will love it as much as I do, maybe Santa can bring one?)

Can I make Crustless Breakfast Tarts with Mushrooms and Goat Cheese with 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!

step-by-step photo collage for Crustless Breakfast Tarts with Mushrooms and Goat Cheese

How to Make Crustless Breakfast Tarts with Mushrooms and Goat Cheese:

(This is just a summary; scroll down for complete printable recipe.)

  1. You want the custard mixture to be room temperature when you bake it, so start by letting the goat cheese soften.
  2. Slice mushrooms if needed (or buy pre-sliced mushrooms.)
  3. Heat oil in frying pan, then saute the mushrooms until they’re nicely browned (and all liquid has evaporated).
  4. Then divide mushrooms between the 6 tart wells.
  5. When goat cheese is soft, mix in the beaten eggs a little at a time. Season the mixture with the Spike Seasoning and pepper.
  6. Fill the wells in the tart pan with the custard mixture, then sprinkle green onions and grated mozzarella over each.
  7. Bake 25-27 minutes, or until the tops are starting to brown.
  8. Tarts will puff up a little and sink down as they cool.
  9. Serve hot.

Close-up photo for Crustless Breakfast Tarts with Mushrooms and Goat Cheese

More Breakfast Recipes with Mushrooms or Goat Cheese:

Baked Eggs with Mushrooms and Parmesan ~ Kalyn’s Kitchen
Zucchini, Egg, and Goat Cheese Breakfast Casserole ~ The Perfect Pantry
Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta ~ Kalyn’s Kitchen
Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes ~ Aggies Kitchen
Swiss Chard and Goat Cheese Custard Bake ~ Kalyn’s Kitchen

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 and Goat Cheese

Crustless Breakfast Tarts with Mushrooms and Goat Cheese are a delicious meatless breakfast!

Ingredients:

  • 4 oz. goat cheese, crumbled and softened (Use the type of goat cheese that comes in a log.)
  • 1/4 cup milk, half and half, or cream
  • 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 Crimini (Baby Bella) mushrooms, washed and sliced
  • 2-3 tsp. olive oil (depending on your pan)
  • 2 green onions, thinly sliced
  • 6 T grated low-fat Mozzarella cheese

Directions:

  1. Remove goat cheese from the fridge, cut off 4 ounces, crumble, and put it in a bowl to start to soften.
  2. Preheat oven to 375F/190C.
  3. Spray tart pan (or large muffin cups or gratin dishes) with olive oil or non-stick spray.
  4. Wash the mushrooms and slice about 3/8 inch thick. (Or buy pre-sliced mushrooms, which makes it easy!)
  5. Heat the oil in a non-stick frying pan (use the biggest pan you have so the mushrooms aren’t too crowded.)
  6. Cook mushrooms over medium-high heat until all the released liquid has evaporated and mushrooms are starting to brown, about 10 minutes.
  7. Divide mushrooms between the wells in the tart pan.
  8. When the goat cheese has softened, use a fork to mix the milk, half and half, or cream into the goat cheese; then mix in the Parmesan.
  9. 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.)
  10. Season the mixture with the Spike Seasoning (affiliate link) and black pepper.
  11. Add the custard mixture on top of the mushrooms and gently stir to get mushrooms distributed evenly.
  12. Then sprinkle a generous pinch of green onions on top of each tart, followed by one tablespoon of grated Mozzarella.
  13. Bake 25-27 minutes (or slightly longer if you don’t have this tart pan and your tarts are a little thicker.)
  14. Cook just until the tarts are starting to barely brown on the top; the custard mixture should be soft.
  15. Serve hot.

Notes:

I used Spike Seasoning (affiliate link) for this recipe.

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.

All images and text ©

thumbnail photo for Crustless Breakfast Tarts with Mushrooms and Goat Cheese

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Crustless Breakfast Tarts with Mushrooms and Goat Cheese are perfect for low-carb or Keto diets. The tart has low-glycemic ingredients and goat cheese is relatively low in fat, but the South Beach Diet would recommend using low-fat milk and Mozzarella for this recipe. With those cautions, I think this would be great for any phase of South Beach.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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32 comments on “Crustless Breakfast Tarts with Mushrooms and Goat Cheese”

  1. 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).

  2. 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!

  3. 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

  4. 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.

  5. Did I miss where and when you're supposed to add the Spike seasoning and pepper? This is probably a no-brainer for most cooks, but I need directions down to the nth teaspoon. Thanks.

    • 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!

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