Crustless Breakfast Tarts with Asparagus and Goat Cheese (Video)
These Crustless Breakfast Tarts with Asparagus and Goat Cheese are a perfect brunch dish for spring, and asparagus fans will love this dish.
PIN Crustless Breakfast Tarts with Asparagus and Goat Cheese!
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 these Crustless Breakfast Tarts with Asparagus, I highly recommend that recipe. But if you have a Mini Tart Pan (affiliate link) or even large muffin cups – which will make slightly deeper tarts, I hope you’ll try these new Crustless Breakfast Tarts with Asparagus and Goat Cheese.
These tarts are another version of the Crustless Breakfast Tarts with Mushrooms and Goat Cheese that I made when I first got this pan, and the asparagus ones were totally a winner! I made this with Kara, and we gobbled them up when we tested the recipe.But we both thought the asparagus pieces were a little too big in our first attempt, so over the weekend when my nieces Amanda and Kate spent the night at my house, I got them to help me make 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!
Check out Low-Carb and Keto Grab-and-Go Breakfasts for more tasty ideas for a quick breakfast on the go!
What ingredients do you need for this recipe?
- soft goat cheese
- fresh asparagus
- olive oil
- 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 this recipe I used a Mini Tart Pan (affiliate link) that I bought when my sister Laurel gave me a gift card; I bought mine at Williams-Sonoma but they don’t carry it any more!
How to Make Crustless Breakfast Tarts with Asparagus and Goat Cheese:
(Scroll down for complete printable recipe, including nutritional information.)
- 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 ~ Kalyn’s Kitchen
Broccoli and Asparagus Frittata ~ A Mind “Full” Mom
Easter Breakfast Casserole with Asparagus and Artichoke Hearts ~ Kalyn’s Kitchen
Asparagus Bacon Feta Crustless Quiche ~ Lauren Kelly Nutrition
Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe 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!
Crustless Breakfast Tarts with Asparagus and Goat Cheese
These Crustless Breakfast Tarts with Asparagus and Goat Cheese are a perfect brunch dish for spring.
- 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 Goat Cheese 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.
Special Diet Suggestions:
These tarts are a perfect breakfast for any phase of the South Beach Diet, and most other low-carb diet plans. (If you’re following the letter of the law, South Beach would recommend milk and low-carb Mozzarella.)
Find More Recipes Like This One:
Use Breakfast Recipes to 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.
17 Comments on “Crustless Breakfast Tarts with Asparagus and Goat Cheese (Video)”
Could this be made in a quiche pan? What would you recommend the bake time be if so?
Yes, I definitely think you can make it in a quiche pan. Here are some Crustless Quiche Recipes if you want to check the cooking times on some of those. It will probably be similar.
I’ve now made the mushroom version of these tarts many times. Can’t wait to try the asparagus with this year’s harvest!
Lydia, yaay! I hope you enjoy this one as well!
Oh, these would make a PERFECT Easter morning breakfast! I love asparagus with eggs–your baked eggs with asparagus is one of my favorite breakfasts! Can’t wait to try this recipe.
So glad you like it. I am a huge fan of eggs + asparagus; never get tired of it!
Love egg recipes right now. Asparagus is our favorite vegetable and plentiful in the stores. Perfect for this week.
You're welcome Wanda, glad you like it.
I'm not a fan of asparagus but this recipe sounds good, thanks for sharing with us Kalyn!
Thanks Abigail; you could make it with another veggie if you prefer!
These tarts have all the ingredients I love — and I am a huge fan of asparagus! Maybe I'll have to look for a pan like this one.
I can't tell you how much I LOVE this pan. I'm not sure if I'll ever make an actual tart in it, but all the breakfast tarts I've made have been fantastic!
Oh this is so good, one of my favourites. Simple but delicious!
Hope you enjoy Luiza!
I'm curious – do you think you could sub Lawry's vs. Spike's?
Is it good on eggs? If so, then I'm sure it will work but truthfully I don't know if I have ever tasted Lawrys. (I've been a long, long time fan of Spike!)
Ok, Thanks. I've used Lawry's on a lot of seafood and poultry. Sounds like I'll have to do something experimenting! Many Thanks for the great recipe.