South Crustless Breakfast Tarts

South Crustless Breakfast Tarts are perfect for a low-carb and gluten-free breakfast that's live with kind! And these tasteful breakfast tarts are also Keto, low-glycemic, meatless, and Southland Beach Fast genial.

Unremarkably when I screw case to update a instruction with healthier photos or improvements to the instruction, its one of the early recipes on the place with photos that are real gruesome. But this instruction for Southwesterly Crustless Breakfast Tarts is exclusive a slight over a twelvemonth old, and I meet was not satisfied with it. So newly I made these breakfast tarts with Southwesterly flavors again with Kara, and we wanted the improvements!

Since then I've had fun experimenting with breakfast tart ideas, and these South Crustless Breakfast Tarts were originally prefabricated with cooked red and yellow peppers, chromatic onions, a fold of herb, Alter Seasoning, Mexican portmanteau cheeseflower, and a younger tartness ointment stirred into the egg for a creamy texture.

These Southwestern Crustless Breakfast Tarts reheat beautifully in the nuke. I ate them with a dollop of tartness remove and many salsa on top, and for me one of these prefabricated a perfect low-carb breakfast.

INGREDIENTS:

• 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

DIRECTIONS:

1. Preheat oven to 375F/190C.  Spray the tart pan (or large muffin cups) 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 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. (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.)
7. 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.
8. 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.)
9. 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.
10. 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.)
11. Serve hot, with a dollop of sour cream and some salsa on top if desired.
12. 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.)