Southwestern Crustless Breakfast Tarts are perfect for a low-carb or Keto breakfast that’s loaded with southwestern flavors! 

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Southwestern Crustless Breakfast Tarts found on

Usually when I take time to update a recipe with better photos or improvements to the recipe, it’s one of the earliest recipes on the site with photos that are really gruesome. But this recipe for Southwestern Crustless Breakfast Tarts is only a little over a year old, and I just was not satisfied with it. So recently I made these breakfast tarts with Southwestern flavors again with Kara, and we loved the improvements!

For the updated version we replaced the roasted peppers from a jar with a fresh red bell pepper and a can of diced green chiles. I loved the addition of diced green chiles to this recipe, but if you don’t want a little spiciness you can leave those out.

If you don’t have a Mini Tart Pan (affiliate link) like mine, you can make these in a Jumbo Muffin Pan (affiliate link) for a thicker tart.  The openings in my pan are about 4 inches across, so if your muffin cups are smaller you’ll probably have to increase the baking time just a little. These Southwestern Crustless Breakfast Tarts reheat beautifully in the microwave. I ate them with a dollop of sour cream and some salsa on top, and for me one of these made a perfect low-carb breakfast.

For more low-carb breakfast ideas check out Low-Carb and Keto Grab-and-Go Breakfasts.

What ingredients do you need for this recipe?

  • large red bell pepper
  • olive oil
  • canned diced green chiles (affiliate link)
  • green onions
  • sour cream
  • ground cumin (affiliate link)
  • Spike Seasoning (affiliate link) (Or use any all-purpose seasoning that’s good with eggs.)
  • fresh-ground black pepper to taste
  • eggs
  • grated Mexican Blend cheese

Southwestern Low-Carb Crustless Breakfast Tarts process shots collage

How to make this recipe:

(Scroll down for complete printable recipe including nutritional information.)

  1. Cut up the red bell pepper into short strips and saute for a few minutes, then add the can of diced green chiles (affiliate link) (with juice) and cook a few minutes more.
  2. Add the pepper mixture and sliced green onions to tart well, and sprinkle each one with a few tablespoons of grated cheese.
  3. Beat the sour cream with a fork until it’s soft.
  4. Then add the spices and beat in the eggs, a few at a time. (Don’t worry about getting the sour cream totally mixed with the egg.)  
  5. Pour egg mixture over the veggie/cheese mixture, dividing it evenly.
  6. Take a fork and gently stir so the peppers, green onions, and cheese are well-distributed in the egg mixture. 
  7. Bake at 375F/190 about 25-27 minutes, or until tarts are well set and slightly browned on top.
  8. Serve hot, with sliced green onions for garnish and sour cream and salsa to add at the table if desired!

Southwestern Crustless Breakfast Tarts found on

More Southwestern Egg Dishes:

Baked Eggs Skillet with Avocado and Spicy Tomatoes

Mexican Baked Eggs

Chester’s Low-Carb Southwestern Egg Skillet

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Southwestern Crustless Breakfast Tarts
Yield: 6 breakfast tarts

Southwestern Crustless Breakfast Tarts

Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes

Southwestern Crustless Breakfast Tarts are perfect for a low-carb and gluten-free breakfast that’s loaded with flavor!


  • 1 large red bell pepper, seeds and stem removed and cut into short strips
  • 2 tsp. olive oil (more or less, depending on your pan)
  • 1 4 oz. can diced green chiles (see notes)
  • 2 green onions, thinly sliced
  • 1/4 cup sour cream, whisked to soften
  • 1/4 tsp. ground cumin
  • 1 tsp. Spike Seasoning (Or use any all-purpose seasoning that’s good with eggs if you don’t have Spike.)
  • fresh-ground black pepper to taste
  • 6 eggs
  • 3/4 cup grated Mexican Blend cheese


  1. Preheat oven to 375F/190C.  Spray the Mini Tart Pan (affiliate link) or silicone muffin cups (affiliate link ) with non-stick spray or olive oil.
  2. Cut out the stem and seeds from the red bell pepper and cut it into short strips.
  3. Heat the olive oil in a non-stick pan over medium-high heat, add the red peppers, and cook 2-3 minutes, just until they barely start to soften. Then add the can of diced green chiles (affiliate link) and cook about 2 minutes more.
  4. Slice green onions while peppers and chiles are cooking.
  5. Divide the pepper mixture among the tart wells and add a generous pinch of green onion to each one, topped with a generous pinch of grated cheese.
  6. Put the sour cream in a large glass measuring cup (or a bowl with a pour spout) and whisk the sour cream with a fork.  Add the ground cumin, Spike Seasoning (affiliate link), and fresh-ground black pepper and stir to combine.
  7. Then add the eggs two at a time, whisking with the fork between each pair of eggs to combine the yolks and whites and mix the eggs with the sour cream.  (Don’t worry if the eggs and sour cream are not perfectly combined.)
  8. Divide the egg mixture evenly among the tarts, pouring it over the peppers/cheese.  Use a fork to gently stir each one so the cheese, peppers, and green onions are well-distributed in the eggs.
  9. Bake tarts 25-27 minutes, or until the eggs are completely set and the top is starting to get lightly browned.  (If you’re using a muffin pan where the wells are less than 4 inches in diameter, you might have to increase the cooking time a little.)
  10. Serve hot, with a dollop of sour cream and some salsa on top if desired.
  11. These crustless breakfast tarts will keep at least a week in the refrigerator and can be microwaved or reheated in a toaster oven.  (Don’t microwave too long or the eggs will get rubbery.)


I used a lovely tart pan from Williams-Sonoma (that I splurged on when someone gave me a gift certificate) for this recipe. If you don’t have a pan like that, a Jumbo Muffin Pan would make a pretty good substitute.

One can of green chiles (affiliate link) wasn’t much spice, but you can use less than a full can if you’re making for kids or don’t want them spicy.

Recipe created by Kalyn with inspiration from Crustless Breakfast Tarts with Mushrooms and Goat Cheese.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 170Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 205mgSodium: 377mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 11g

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.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making these Southwestern Low-Carb Crustless Breakfast Tarts for the South Beach Diet, they’d recommend low-fat cheese and low-fat sour cream, while other Low-Carb diets would make them with full-fat versions.  Either will work equally well in the recipe, so take your choice on that.  This recipe would be approved for Phase One for the South Beach  Diet and is also suitable for most other low-carb eating plans.

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.

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