Crustless Breakfast Tarts with Mushrooms and Goat Cheese

Ingredients

• 4 oz. goat cheese, crumbled and softened
• 1/4 cup half and half
• 2 T finely grated Parmesan
• 8 eggs, beaten
• 1 tsp. any all-purpose seasoning blend that's good with eggs
• Fresh-ground black pepper to taste
• 12 oz Cremini mushrooms, washed and sliced
• 2 tsp. olive oil
• 2 green onions, thinly sliced
• 6 T grated Mozzarella cheese

Directions

1. Take the goat cheese out of the refrigerator, measure off 4 ounces, crumble it into a bowl, and leave it there to soften. Heat the oven to 375F/190C. Coat the tart pan, large muffin cups, or gratin dishes with olive oil spray or non-stick spray.
2. Rinse the mushrooms and cut them into slices about 3/8 inch thick. Pre-sliced mushrooms are fine here if you want to make things easier. Warm the oil in a non-stick frying pan, choosing the largest pan you have so the mushrooms have room to cook instead of steam. Cook them over medium-high heat until their moisture has cooked off and they are just beginning to brown, about 10 minutes. Spoon the mushrooms evenly into the wells of the tart pan.
3. Once the goat cheese is soft, mash in the half and half with a fork, then stir in the Parmesan. In a separate bowl, beat the eggs. Add the beaten egg to the goat cheese mixture in about 1/3 portions, stirring after each addition. It is completely fine if the custard is not perfectly smooth. Stir in the all-purpose seasoning blend and black pepper.
4. Pour the custard over the mushrooms, then stir gently so the mushrooms are spread through the mixture. Scatter a generous pinch of green onions over each tart, then top each one with one tablespoon of grated Mozzarella.
5. Bake for 25-27 minutes, adding a little more time if you are using a different pan and the tarts are thicker. Pull them from the oven when the tops are just beginning to lightly brown and the custard is still soft. Serve hot.