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! 

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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.

Ingredients

  • 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

Instructions

  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.

Notes

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:

Yield:

6

Serving Size:

1

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

  1. I did not have goat cheese so I replaced it with Laughing Cow cheese wedges (used all 6 in pkg) These were a bit difficult to mix in and too creamy for this recipe. Next time I will make sure to add the goat cheese. I used more tomatoes than asked for because it’s tomato season!! Next time I will add even more!! I used 8 oz ramekins and it filled 6 of them perfectly. I did not spray the ramekins and had no problem with them sticking. I wish I could add a picture as they turned out beautifully and very colorful. This is an EXCEPTIONALLY DELICIOUS recipe.