Southwestern Low-Carb Crustless Breakfast Tarts

Directions

Preheat oven to 375F/190C.   Spray the tart pan with non-stick spray or olive oil. Cut out the stem and seeds from the red bell pepper and cut it into short strips. 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. Slice green onions while peppers and chiles are cooking. 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. Put the sour cream in a large glass measuring cup and whisk the sour cream with a fork.   Add the ground cumin, Spike Seasoning , and fresh-ground black pepper and stir to combine. 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.   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. Bake tarts 25-27 minutes, or until the eggs are completely set and the top is starting to get lightly browned.   Serve hot, with a dollop of sour cream and some salsa on top if desired. These crustless breakfast tarts will keep at least a week in the refrigerator and can be microwaved or reheated in a toaster oven.   .