Kalyn's Kitchen

Crustless Tomato-Basil Breakfast Tarts (Video)

You have to make these low-carb Crustless Tomato-Basil Breakfast Tarts as soon as you can get garden tomatoes and fresh basil! 

PIN the recipe to try it later!

Crustless Tomato-Basil Breakfast Tarts finished tarts in baking pan

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. That’s how I end up sharing recipes 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. And it’s been a few years since I first shared this recipe so I’m sharing it as my Friday Favorites pick for this week.

This recipe uses the same little Williams-Sonoma tart pan I’ve used for Crustless Breakfast Tarts with Mushrooms and Goat Cheese and Southwestern Crustless Breakfast Tarts, among others but if you don’t have that type of tart pan you can use a jumbo muffin pan (affiliate link) and just make a slightly thicker tart. (And Williams Sonoma has never paid me to advertise their pan but I certainly do love it and it’s perfect for making a crustless tart like this!)

What ingredients do you need for this recipe?

  • goat cheese
  • small red tomatoes
  • thin slices fresh mozzarella
  • half-and-half, milk, or cream
  • Spike Seasoning (affiliate link), or other all-purpose seasoning
  • Italian Herb Seasoning (affiliate link)
  • fresh-ground black pepper to taste
  • eggs
  • fresh basil leaves

Crustless Tomato-Basil Breakfast Tarts process shots collage

How to make this recipe:

(Scroll down for the complete recipe with nutritional information.)

  1. Preheat oven to 375F/190C. Spray a 6-well tart pan or large muffin tin with non-stock spray.
  2. Take goat cheese out of the fridge and let it soften while you cut thin slices of tomatoes. Put tomatoes on paper towels so they can drain.
  3. Cut thin slices of fresh Mozzarella, then cut each slice in half.
  4. When the goat cheese is soft, put it in a bowl and stir with a fork to make it easier to mix in the other ingredients.
  5. Then mix in half-and-half to soften it more; then mix in Spike Seasoning (affiliate link), Italian Herb Seasoning (affiliate link), and black pepper.
  6. Beat eggs until they’re well combined, then mix in the eggs. (Forgot to take a photo with the egg mixed in, BAD blogger!)
  7. Divide the egg mixture among 6 tart wells and put the tarts in the oven to start baking at 375F/190C.
  8. While the tarts bake about 10 minutes, slice up about 10-15 basil leaves. (I used my favorite Herb Scissors (affiliate link) to cut the basil.)
  9. 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.
  10. Bake 10-12 minutes more, or until the cheese is melted and the tomatoes are slightly roasted.
  11. Then switch the oven to broil and broil the tarts 2-3 minutes, or until the top is lightly browned and tomatoes are slightly shriveled.
  12. Let cool about 2-3 minutes; then sprinkle with freshly sliced basil and serve.

thumbnail square image of Crustless Tomato-Basil Breakfast Tarts in tart pan

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 Pepper and Roasted Tomato Breakfast Casserole ~ Kalyn’s Kitchen
Sausage, White Cheddar, and Heirloom Tomato Frittata ~ Peace Love and Low-Carb
Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs ~ Kalyn’s Kitchen

Crustless Tomato-Basil Breakfast Tarts finished tarts in baking pan

Crustless Tomato-Basil Breakfast Tarts

Yield 6 tarts
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

If you like tomatoes and fresh basil these Crustless Tomato-Basil Breakfast Tarts with mozzarella and goat cheese are a must try dish for summer.


  • 4 oz. goat cheese, softened at room temperature
  • 6 small red tomatoes
  • 12 thin slices fresh mozzarella (see notes)
  • 1/4 cup half-and-half, milk, or cream
  • 1 tsp. Spike Seasoning (see notes)
  • 1/2 tsp. Italian Herb Seasoning
  • fresh-ground black pepper to taste
  • 8 eggs, beaten until whites and yolks are combined
  • 10 large fresh basil leaves, thinly sliced


  1. Preheat oven to 375F/190C. Spray a 6-well tart pan or large muffin tin with non-stock spray.
  2. Remove 4 oz. goat cheese from the fridge and let it soften while you cut up other ingredients.
  3. Cut 12 or 18 thin slices of tomatoes (12 slices for large tomatoes and 18 slices for smaller tomatoes.)
  4. Let the tomatoes drain on a paper towel if they’re really juicy.
  5. Cut 12 thin slices of fresh mozzarella, then cut each one in half to make 24 half-slices.
  6. When the goat cheese is soft, mix in the half-and-half to soften it even more.
  7. Then mix in Spike Seasoning (affiliate link), Italian Herb Seasoning (affiliate link), and black pepper and stir to combine.
  8. Beat eggs until the whites and yolks are all combined and then fold eggs into the goat cheese mixture.
  9. Divide the egg mixture into the 6 tart wells and bake tarts about 10 minutes, or until the eggs are barely getting firm.
  10. While tarts bake, thinly slice the basil. (I used my favorite Herb Scissors (affiliate link) to slice the basil.)
  11. Remove tarts from the oven and top each one with slices of mozzarella, followed by slices of tomato.
  12. 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.
  13. Turn oven to broil and broil tarts 2-3 minutes, or until the top is lightly browned.
  14. Remove from oven, cool 2-3 minutes, and then top with sliced basil and serve.


The fresh mozzarella is cut in half to make 24 half-slices. If you don't have Spike Seasoning (affiliate link) use another all-purpose seasoning blend of your choice.

This recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 340Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 333mgSodium: 800mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 24g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These tomato and basil tarts with goat cheese and mozzarella are perfect for most low-carb and low-glycemic eating plans, including the original South Beach Diet. South Beach would recommend using low-fat cheese when available; other low-carb eating plans will prefer full-fat dairy. You might want to use less tomato if you’re strictly limiting carbs.

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.

Historical Notes from this Recipe:
This recipe was first posted in 2015. It was last updated in 2021.

Pinterest image of Crustless Tomato-Basil Breakfast Tarts

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    43 Comments on “Crustless Tomato-Basil Breakfast Tarts (Video)”

  1. Do they come out of the pan easily? I see you don’t have any pictures of them once out. Love the recipe and I will try it with my muffin pan (since I don’t have a tart pan here in Norway)

    • I spray the pan well with non-stick cooking spray (or olive oil would work if you don’t have that.) That makes them come out of the pan quite easily. Fun hearing from someone in Norway!

  2. 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?

    • It wasn't a problem with the pan I used, but I would use non-stick spray rather than butter. You could also cook it in large silicone baking cups; read here about those.

    • Never seen non-stick spray being sold in Greece… will try olive oil this time round. Am trying out this recipe today! 🙂

    • Ah, interesting. I think olive oil will work! Hope you enjoy.

    • I tired this-I made a half the recipe: so I made a few according to the recipe (still a bit of problems with sticking) and then I used large portobello mushrooms as a base for some…they were delicious!! The mushrooms were so nice and juicy!

    • Glad you enjoyed it! Sounds like I am lucky to have this non-stick tart pan!

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

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

    • Hi Sara,
      They will keep for a few days in the fridge, although I think they are best freshly made. I would just reheat in the microwave for 40-60 seconds.

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

    • Yes, I think ricotta will work although I love the flavor of the goat cheese in this. I'd love to hear how you like it with ricotta.

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

  7. 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!

  8. 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.)

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

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

  11. 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!

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

  13. 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 🙂

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

  15. 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!

    • Erin I have to force myself to do some recipes with apples or pumpkin just so I don't seem like a curmudgeon about Fall! Hope you get to try this, we loved it!

  16. 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.

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

  18. 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!!

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

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