Southwestern 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 Recipes-by-Diet-Type Index to find more recipes like this one.
Usually when I take time to update a recipe with better photos or improvements to the recipe, its 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Since then I’ve had fun experimenting with breakfast tart ideas, and these Southwestern Crustless Breakfast Tarts were originally made with roasted red and yellow peppers, green onions, a pinch of cumin, Spike Seasoning, Mexican blend cheese, and a little sour cream stirred into the egg for a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.
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