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. Remove goat cheese from the fridge, cut off 4 ounces, crumble, and put it in a bowl to start to soften.
2. Preheat oven to 375F/190C. Spray tart pan (or large muffin cups or gratin dishes) with olive oil or non-stick spray.
3. Wash the mushrooms and slice about 3/8 inch thick. (Or buy pre-sliced mushrooms, which makes it easy!)
4. Heat the oil in a non-stick frying pan (use the biggest pan you have so the mushrooms aren’t too crowded.)
5. Cook mushrooms over medium-high heat until all the released liquid has evaporated and mushrooms are starting to brown, about 10 minutes.
6. Divide mushrooms between the wells in the tart pan.
7. When the goat cheese has softened, use a fork to mix half and half into the goat cheese; then mix in the Parmesan.
8. Beat eggs in a different bowl and then mix about 1/3 of the egg at a time into the goat cheese mixture, stirring each time you add more egg. (The mixture doesn’t need to be completely smooth.)
9. Season the mixture with the Spike Seasoning (affiliate link) and black pepper.
10. Add the custard mixture on top of the mushrooms and gently stir to get mushrooms distributed evenly.
11. Then sprinkle a generous pinch of green onions on top of each tart, followed by one tablespoon of grated Mozzarella.
12. Bake 25-27 minutes (or slightly longer if you don’t have this tart pan and your tarts are a little thicker.)
13. Cook just until the tarts are starting to barely brown on the top; the custard mixture should be soft. Serve hot.