Crustless Breakfast Tarts with Asparagus (Video)
These Crustless Breakfast Tarts with Asparagus are a perfect brunch dish for spring, and asparagus fans will love this recipe. And the amazing breakfast tarts only have 3.4 net carbs per serving!
How do you feel about asparagus? I know not everyone is a fan, but every year I wait for fresh spring asparagus to show up in the stores! And when the asparagus starts to go on sale, I feel like it’s really spring, and I start thinking up ways to use it. That’s why there are so many low-carb asparagus recipes on the blog; I can’t help myself!
One of the most popular breakfast ideas on this site is Baked Eggs and Asparagus with Parmesan, and if you don’t have a pan to make the Crustless Breakfast Tarts with Asparagus, I highly recommend that recipe. But if you have a Mini Tart Pan (affiliate link) I hope you’ll try these new breakfast tarts that are so delicious!
These tarts are another version of the Crustless Breakfast Tarts with Mushrooms that I made when I first got this pan, and the asparagus tarts were also totally a winner! I made this with Kara, and we gobbled them up when we tested the recipe.
But we wanted to make the asparagus pieces a bit smaller, so over the weekend when my nieces Amanda and Kate spent the night at my house, I made them again with the shorter asparagus pieces you see here. Amanda is not an asparagus fan, but Kate and I really enjoyed them for breakfast! I hope you’ll try this if you’re a fan of asparagus!
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.)
- soft goat cheese (or other cheese, see notes)
- fresh asparagus
- Onion Salt (affiliate link)
- Parmesan cheese
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- fresh-ground black pepper
- green onions
- grated Mozzarella cheese
Where did I get my Tart Pan?
For the Crustless Breakfast Tarts with Asparagus I used a Mini Tart Pan (affiliate link) that I bought when my sister Laurel gave me a gift card. Through the years I’ve made a lot of fun recipes with that tart pan, thanks Laurel!
Can you make breakfast tarts without a tart pan?
If you don’t want to buy a tart pan you can still make this recipe with large muffin cups – which will make slightly deeper tarts. I recommend these silicone muffin cups, Jumbo size (affiliate link) that I use often for egg muffins or muffins!
What cheese can you use in the breakfast tarts if you don’t want goat cheese?
I realize some people aren’t fond of the pungent flavor of goat cheese, so if you don’t want to use that with the asparagus just use another creamy melting cheese like Feta, Cotija, Queso Fresco, or even Mozzarella or Monterey Jack for this recipe.
Want more ideas for breakfast tarts?
Check out Low-Carb and Keto Grab-and-Go Breakfasts for more tasty ideas for a quick breakfast on the go, including some other delicious breakfast tart ideas!
How to make Crustless Breakfast Tarts with Asparagus:
(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.)
- Cut the asparagus in short diagonal pieces.
- Heat olive oil in a hot pan and cook the asparagus until it has a slight char. (Put the stems in for about 2 minutes, then add the tops for another minute or so.)
- Divide the charred asparagus among the wells in the tart pan.
- Let goat cheese soften in a bowl while you cook the asparagus. Then mix the half-and-half and then the Parmesan into the goat cheese with a fork.
- Beat the eggs, and then stir into the goat cheese mixture, adding a little at a time and stirring.
- Add Spike Seasoning (affiliate link) and black pepper to egg mixture.
- Fill the tart wells with the egg mixture and top with some green onions and a generous pinch of Mozzarella.
- Bake at 375F/190C for about 30 minutes, or until the tarts are set and starting to brown on top. (They will sink down a bit when you take them out of the oven.)
- Serve hot for breakfast or brunch, with a dollop of sour cream on top if desired!
More Tasty Recipes with Asparagus and Eggs:
- Baked Eggs and Asparagus with Parmesan
- Breakfast Casserole with Asparagus and Artichoke Hearts
- Asparagus, Mushroom, and Goat Cheese Breakfast Casserole
Weekend Food Prep:
This recipe for Crustless Breakfast Tarts with Asparagus has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 4 oz. soft goat cheese (see notes )
- 1/2 lb. (or slightly more) fresh asparagus spears
- 2 tsp. olive oil
- 1/4 cup half-and-half (see notes)
- 2 T finely grated Parmesan cheese
- 8 eggs, beaten well
- 1 tsp. Spike Seasoning (see notes)
- fresh-ground black pepper to taste
- 2 green onions, sliced
- 6 T grated Mozzarella cheese
- Preheat oven to 375F/190C. Spray Mini Tart Pan (affiliate link) or muffin cups with non-stick spray.
- Remove goat cheese from the fridge, cut off about 4 oz. of cheese, and place it in a bowl on the counter to soften while you prepare the asparagus.
- Break the end off one piece of asparagus to see where the stem starts to get woody and cut off that much stem on each stalk and discard the woody ends. Cut asparagus pieces on the diagonal, about 1 1/2 inches long.
- Heat the oil in a large frying pan over medium-high heat, add the asparagus stems (but not the tips) and cook about 2 minutes. Add the tips and cook 1-2 minutes more, or just until some pieces are getting a little charred.
- Divide the asparagus stems and tips among the wells in the tart pan.
- Use a fork to stir the half-and-half, milk, or cream into the softened goat cheese; then stir in the Parmesan. Beat eggs until the yolks and whites are completely combined; then stir the eggs into the goat cheese mixture, adding a little at a time and stirring each time more egg is added. (There can be a few lumps.)
- Stir the Spike Seasoning (affiliate link) and black pepper into the egg mixture, then divide the egg mixture among the tart pan wells.
- Sprinkle each tart with sliced green onions and top with a generous pinch of grated Mozzarella.
- Bake tarts about 30 minutes, or until the eggs are set and the top is starting to get lightly browned. Serve hot.
- The tarts can be kept in the fridge and reheated in a microwave or toaster oven, but I don’t recommend freezing.
This recipes uses this type of soft goat cheese that comes in a log. Remove the goat cheese from the fridge when you first start the recipe.
Use half-and-half, milk, or cream, whichever you prefer.
If you don't have Spike Seasoning (affiliate link), just use any seasoning blend that's good with eggs.
This recipe was inspired by Crustless Breakfast Tarts with Mushrooms and was tested twice with help from my nieces Kara, Amanda, and Kate.
Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 7gUnsaturated Fat: 7.1gCholesterol: 267mgSodium: 526mgCarbohydrates: 5.2gFiber: 1.8gSugar: 1.8gProtein: 16g
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 Crustless Breakfast Tarts with Asparagus are a perfect breakfast for low-carb or Keto diet plans, and for any phase of the original South Beach Diet. (If you’re following the letter of the law, South Beach would recommend milk and low-fat cheese.)
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, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for breakfast tarts was first posted in 2016 and I’ve made it many times since then! It was last updated with more information in 2024.