Southwestern Low-Carb Crustless Breakfast Tarts

Ingredients

• 1 large red bell pepper, seeds and stem removed and cut into short strips
• 2 tsp. olive oil
• 1 can diced green chiles
• 2 green onions, thinly sliced
• 1/4 cup sour cream, whisked to soften
• 1/4 tsp. ground cumin
• 1 tsp. Spike Seasoning
• Fresh-ground black pepper to taste
• 6 eggs
• 3/4 cup grated Mexican Blend cheese

Directions

1. Heat the oven to 375F/190C. Coat the tart pan, or silicone muffin cups, with non-stick spray or olive oil. Remove the stem and seeds from the red bell pepper, then slice the pepper into short strips.
2. Warm the olive oil in a non-stick skillet set over medium-high heat. Stir in the red pepper strips and cook for 2-3 minutes, stopping when they are only beginning to soften. Add the can of diced green chiles and cook for about 2 minutes longer. While that cooks, slice the green onions.
3. Spoon the pepper-chile mixture into the tart wells. Scatter a generous pinch of green onion into each well, then add a generous pinch of grated cheese on top.
4. Put the sour cream into a large glass measuring cup, or use a bowl that has a pour spout, and loosen it with a fork. Stir in the ground cumin, Spike Seasoning, and fresh-ground black pepper until combined.
5. Add the eggs 2 at a time, whisking with the fork after each addition so the yolks and whites come together and the sour cream gets mixed in. It is fine if the mixture is not completely smooth.
6. Pour the egg mixture evenly over the peppers and cheese in the tart wells. With a fork, carefully stir each tart so the cheese, peppers, and green onions are spread through the eggs.
7. Bake for 25-27 minutes, until the eggs are fully set and the tops are just beginning to brown lightly. If your muffin pan has wells smaller than 4 inches across, the tarts may need a little more time.
8. Serve hot, with a dollop of sour cream and some salsa on top if desired. The crustless breakfast tarts will keep for at least 1 week in the refrigerator, and you can reheat them in the microwave or a toaster oven. Go easy with the microwave so the eggs do not turn rubbery.