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Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese

You must try these Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese! And these tasty meatless breakfast tarts are low-carb, Low-glycemic, gluten-free, meatless, and South Beach Diet Phase One! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty breakfast treat!

Crustless Tomato-Basil Breakfast Tart with Mozzarella and Goat Cheese found on KalynsKitchen.com.

I love fresh tomato and basil season so much that every year when summer is ending I start to feel a bit panicked about not having those flavors around any more. Then I end up creating a new recipe like these Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese, just when summer is winding down and other bloggers have moved on to back-to-school casseroles, or even (gasp) pumpkin recipes.

I do the same thing with zucchini, which means that some of my favorite recipes with summer ingredients get posted in late August or early September. But I hope you still have fresh tomatoes for a few more weeks so you get a chance to try these delicious little Caprese-Salad inspired breakfast tarts. You can use any type of ripe summer tomato in this recipe, and if you like fresh tomatoes and basil like I do, I bet you’ll think these are delicious.

This recipe uses the same little Williams-Sonoma tart pan I used earlier for Crustless Breakfast Tarts with Mushrooms and Goat Cheese and Southwestern Crustless Breakfast Tarts, but if you don’t have that type of tart pan you can use a jumbo muffin pan and just make a slightly thicker tart. 

And of course these lovely breakfast tarts with summer flavors are my Meatless Monday offering for this week. (You can use that link to find lots more Meatless Monday ideas in the recipes-by-photos index, or visit my Meatless Monday Pinterest Board to see more ideas from Kalyn’s Kitchen and other bloggers.)

Watch the slide show video to see the steps for this recipe. You can see more slide show videos on My You Tube Channel.

Crustless Tomato-Basil Breakfast Tart with Mozzarella and Goat Cheese found on KalynsKitchen.com.
Take goat cheese out of the fridge and let it soften while you cut thin slices of tomatoes and thin half-slices of fresh mozzarella. When the goat cheese is soft, mix in half-and-half, Spike Seasoning, Italian Herb Blend, and black pepper, then mix in the eggs. (This photo doesn’t have all the egg mixed in, BAD blogger!)

Crustless Tomato-Basil Breakfast Tart with Mozzarella and Goat Cheese found on KalynsKitchen.com.
Divide the egg mixture among 6 tart wells and put the tarts in the oven to start baking at 375F/190C. While the tarts bake about 10 minutes, slice up about 10-15 basil leaves. (I used my favorite Herb Scissors to cut the basil.) When the egg mixture starts to get firm, remove tarts from the oven and carefully lay on the mozzarella slices, then the thin tomato slices. Bake 10-12 minutes more, or until the cheese is melted and the tomatoes are slightly roasted. Switch the oven to broil and broil the tarts 2-3 minutes, or until the top is lightly browned and tomatoes are slightly shriveled. 

Crustless Tomato-Basil Breakfast Tart with Mozzarella and Goat Cheese found on KalynsKitchen.com.

Let cool about 2-3 minutes; then sprinkle with freshly sliced basil and serve.

Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese
(Makes 6 crustless breakfast tarts; recipe created by Kalyn.)

4 oz. goat cheese, softened at room temperature
1/4 cup half-and-half, milk, or cream
1 tsp. Spike Seasoning (or other all-purpose seasoning blend)
1/2 tsp. Italian Herb Blend
fresh-ground black pepper to taste
8 eggs, beaten until whites and yolks are combined
12 or 18 very thin slices of fresh tomato (make 12 slices for bigger tomatoes or 18 slices for smaller tomatoes)
12 thin slices fresh mozzarella, cut in half to make 24 half-slices
10-15 fresh basil leaves, thinly sliced


Remove 4 oz. goat cheese from the fridge and crumble in a bowl. Let the goat cheese soften while you cut up other ingredients. Preheat oven to 375F/190C. Spray a 6-well tart pan or jumbo muffin pan with olive oil or non-stick spray. 

Cut 12 or 18 thin slices of tomatoes (12 slices for large tomatoes and 18 slices for smaller tomatoes.) Let the tomatoes drain on a paper towel if they’re really juicy. Cut 12 thin slices of fresh mozzarella, then cut each one in half to make 24 half-slices. 

When the goat cheese is soft, mix in the half-and-half, Spike Seasoning, Italian Herb Blend, and black pepper and stir to combine. Beat eggs until the whites and yolks are all combined and then fold eggs into the goat cheese mixture.

Divide the egg mixture into the 6 tart wells and bake tarts about 10 minutes, or until the eggs are barely getting firm. While tarts bake, thinly slice the basil. (I used my favorite Herb Scissors to slice the basil.)

Remove tarts from the oven and top each one with slices of mozzarella, followed by slices of tomato. Put back in the oven and bake about 10-12 minutes more, until the egg is firm, cheese is starting to melt, and tomatoes are slightly roasted. Turn oven to broil and broil tarts 2-3 minutes, or until the top is lightly browned. Remove from oven, cool 2-3 minutes, and then top with sliced basil and serve.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

These breakfast tarts with goat cheese and mozzarella are perfect for most low-carb and low-glycemic eating plans, including the South Beach Diet. South Beach would recommend using low-fat cheese when available; other low-carb eating plans might prefer full-fat dairy.

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.

More Breakfast Dishes with Summer Flavors:
Baked Eggs Skillet with Avocado and Spicy Tomatoes ~ Kalyn’s Kitchen

Tomato and Zucchini Frittata ~ Love and Lemons

Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano ~ Kalyn’s Kitchen

Summer Squash Shakshuka with Baked Eggs ~ The Kitchn

Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs ~ Kalyn’s Kitchen

Crustless Tomato-Basil Breakfast Tart with Mozzarella and Goat Cheese found on KalynsKitchen.com.
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41 comments on “Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese”

  1. Wow, these look great, Kalyn! As it so happens I just received some mini tart pans, which will work perfectly for this recipe. 🙂 Sharing …


  2. The directions use the phrase cream cheese but the ingredients list goat cheese, which should I use?

  3. I'm with you about holding on to summer Kalyn! Tomatoes are looking amazing right now. I love the combo of goat cheese and tomatoes – definitely going to make these. Thanks!!

  4. This recipe makes me miss my herb garden and the abundant basil that used to grow out my front door!

  5. You know I love pumpkin, but I am still not ready for it! I feel like I still have many many tomatoes to eat…and these breakfast tarts to make.

  6. Long live summer recipes! Come October, I go crazy and post nothing but seasonal stuff but now? Come on, people. 😉 It's still summer!

    And I love that these are crustless! I always struggle with breakfast / brunch savory dishes as I'm much more into sweets. Bookmarking this for our next brunch!

  7. I have a ton of tomatoes to use up and these mini tarts look perfect! So pretty for a weekend brunch!

  8. I had to go GF over a year ago, but lately I've been trying to do low-carb too. I'm sitting here hungry right now because I have a really hard time coming up with low-carb breakfast options. These look perfect! I'm going to make them! Thanks, Kalyn 🙂

  9. The colors in these tarts are so pretty, Kalyn! What a wonderful brunch (or even dinner) dish.

  10. I am loving all the late summer veggies right now…like corn plus zucchini! And these tarts would be perfect to send my hubby off to work with!

  11. Yum, my friend just gave me a ton of tomatoes from her garden so I have to make these asap!

  12. Thanks Sara; I keep hoping someone will give me tomatoes! So far no luck.

  13. When do you use the half and half? I got to the end and realized I still had it out, unused. The text directions don't say.

    • Oh dear, blogger FAIL. Sorry about that. I mentioned it above where the step-by-step photos are but screwed up on the recipe. I'll fix right now (it gets stirred into the softened goat cheese.)

  14. This looks yummy – do you think it would work in a casserole dish since I don't have mini tart pans? Would you adjust the cooking times? I'm not ready for pumpkin either!

    • Emily I can only guess, since I haven't made it that way, but I think it would work okay. I think the baking time might be slightly longer, but again that's only a guess. I'd love to hear how it works!

  15. Absolutely divine! My favorites for summer. I saw you on BlogHer and clicked over to your site and just love your about page/story. 🙂

  16. I just bought some ricotta–thinking I could use that instead of goat cheese & make sure I add the flavourings generously.

  17. Hello! How do you store and reheat these? Thanks!

  18. Spicy and sweet – oh my! That dish looks incredible and I think I would gobble it all down in no time.

  19. Looking forward to trying this recipe…tried something similar in the past and found that the egg mixture sticks to the muffin pan although I had greased it with butter. Any suggestions?

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