Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese

Ingredients

• 4 oz. goat cheese, softened at room temperature
• 12 or 18 very thin slices of fresh tomato
• 12 thin slices fresh mozzarella, cut in half to make 24 half-slices
• 1/4 cup half-and-half, milk, or cream
• 1 tsp. Spike Seasoning
• 1/2 tsp. Italian Herb Seasoning
• Fresh-ground black pepper to taste
• 8 eggs, beaten until whites and yolks are combined
• 10-15 fresh basil leaves, thinly sliced

Directions

1. Heat the oven to 375F/190C. Coat a 6-well tart pan or a large muffin tin with non-stick spray.
2. Take the 4 oz. goat cheese out of the refrigerator so it can soften while you prep the rest of the ingredients.
3. Slice the tomatoes thinly, making 12 or 18 slices total, using 12 slices for large tomatoes and 18 slices for smaller ones.
4. If the tomatoes seem especially juicy, set them on a paper towel to drain a bit.
5. Make 12 thin slices of fresh mozzarella, then halve each slice so you have 24 half-slices.
6. Once the goat cheese has softened, stir in the half-and-half to loosen it up a little more.
7. Add the Spike Seasoning, Italian Herb Seasoning, and black pepper, then stir until the mixture is even.
8. Whisk the eggs until the yolks and whites are fully blended, then gently fold them into the goat cheese mixture.
9. Portion the egg mixture among the 6 tart wells and bake for about 10 minutes, just until the eggs are beginning to set.
10. While the tarts are in the oven, cut the basil into thin ribbons.
11. Take the tarts out of the oven and layer each one with mozzarella slices, then tomato slices.
12. Return the pan to the oven and bake for about 10-12 minutes longer, until the eggs are set, the cheese has begun to melt, and the tomatoes look lightly roasted.
13. Switch the oven to broil and broil the tarts for 2-3 minutes, just until the tops are lightly browned.
14. Remove the pan from the oven, let the tarts cool for 2-3 minutes, then finish with the sliced basil and serve.