Southwestern Low-Carb Crustless Breakfast Tarts (Video)
Southwestern Low-Carb Crustless Breakfast Tarts are perfect for a low-carb and gluten-free breakfast that’s loaded with flavor! And these tasty breakfast tarts are also Keto, low-glycemic, meatless, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make Southwestern Crustless Breakfast Tarts!
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!
You might remember how I bought a new tart pan that inspired me to create Crustless Breakfast Tarts with Mushrooms and Goat Cheese. Since then I’ve had fun experimenting with breakfast tart ideas, and these Southwestern Low-Carb Crustless Breakfast Tarts were originally made with roasted red and yellow peppers, green onions, a pinch of cumin, Spike Seasoning, Mexican blend cheese, and a little sour cream stirred into the egg for a creamy texture.
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 it out and go with the original ingredients. I’ll give both options in the recipe.
If you don’t have a tart pan like mine, you can make these in a Jumbo Muffin Pan 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.
Cut up the red bell pepper into short strips and saute for a few minutes, then add the can of diced green chiles (with juice) and cook a few minutes more. Add the pepper mixture and sliced green onions to tart well, and sprinkle each one with a few tablespoons of grated cheese. (The original version used used jarred red peppers and skipped the green chiles. If you want to use peppers from a jar, be sure to drain then well. No need to saute the jarred peppers.)
Beat the sour cream with a fork until it’s soft, 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.) Pour egg mixture over the veggie/cheese mixture, dividing it evenly. Take a fork and gently stir so the peppers, green onions, and cheese are well-distributed in the egg mixture. Bake at 375F/190 about 25-27 minutes, or until tarts are well set and slightly browned on top.
Serve hot, with sliced green onions for garnish and sour cream and salsa to add at the table if desired!
More Southwestern Egg Dishes:
Baked Eggs Skillet with Avocado and Spicy Tomatoes ~ Kalyn’s Kitchen
Southwestern Breakfast Quesadilla ~ Cookin’ Canuck
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ~ 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!
Southwestern Low-Carb Crustless Breakfast Tarts
Southwestern Low-Carb 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 (If you prefer, replace the red bell pepper with a 12 oz. jar of roasted red peppers, or a mix of red and yellow peppers. Drain the jarred peppers well; no need to saute them.)
- 1 – 2 tsp. olive oil (depending on your pan)
- 1 can (4 oz.) diced green chiles (This 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.)
- 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
- 1/2 – 3/4 cup grated Mexican Blend cheese
- additional sour cream or salsa or thinly sliced green onions for serving, optional
- Preheat oven to 375F/190C. Spray the tart pan (or large muffin cups) with non-stick spray or olive oil.
- Cut out the stem and seeds from the red bell pepper and cut it into short strips.
- 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 and cook about 2 minutes more.
- Slice green onions while peppers and chiles are cooking.
- 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.
- (If you prefer to use red peppers from a jar, dump the jar of roasted peppers into a colander placed in the sink and let the peppers drain well while you slice the green onions. When the peppers are drained, blot dry with paper towels, remove any seeds or membranes, and slice peppers into short strips. Divide the pepper strips, green chiles if using, and sliced green onions among the tart wells and top with a generous pinch of grated cheese.)
- 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, and fresh-ground black pepper and stir to combine.
- 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.)
- 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.
- 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.)
- Serve hot, with a dollop of sour cream and some salsa on top if desired.
- 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 Panwould make a pretty good substitute.
Recipe created by Kalyn with inspiration from Crustless Breakfast Tarts with Mushrooms and Goat Cheese.
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.
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