Crustless Breakfast Tarts with Asparagus and Goat Cheese (Video)
These Crustless Breakfast Tarts with Asparagus and Goat Cheese are a perfect brunch dish for Easter, or any other spring holiday. Or just make them for yourself for a breakfast that’s low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly! Use Breakfast Recipes to find more recipes like this one.
Watch the video to see if you might like to make
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 tart pan (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!
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. (I used the lovely Williams-Sonoma Tart Pan that I bought when my sister Laurel gave me a gift card; Williams-Sonoma has no idea I am featuring their pan here and they certainly aren’t paying me to do so!)
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 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 Easter, or any other spring holiday.
- 4 oz. soft goat cheese, see note (Remove the goat cheese from the fridge when you first start the recipe.)
- 1/2 lb. (or slightly more) fresh asparagus spears
- 2-3 tsp. olive oil
- 1/4 cup half-and-half, milk, or cream (I used half-and-half)
- 2 T finely grated Parmesan cheese
- 8 eggs, beaten well
- 1 tsp. Spike Seasoning (or use another seasoning blend that’s good with eggs)
- fresh-ground black pepper to taste
- 2 green onions, sliced
- 6 T grated Mozzarella cheese
- Preheat oven to 375F/190C. Spray tart pan 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 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach 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.)
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