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Crustless Breakfast Tarts with Asparagus and Goat Cheese

Crustless Breakfast Tarts with Asparagus and Goat Cheese
  • Meal


  • Cusine


4 oz. soft goat cheese, see note

1/2 lb. fresh asparagus spears

2-3 tsp. olive oil

1/4 cup half-and-half, milk, or cream

2 T finely grated Parmesan cheese

8 eggs, beaten well

1 tsp. Spike Seasoning 

fresh-ground black pepper to taste

2 green onions, sliced

6 T grated Mozzarella cheese


Preheat oven to 375F/190C. Spray tart pan or muffin cups with non-stick spray.Remove goat cheese from the fridge, cut off about 4 oz. of cheese, and place it in a bowl on the counter to soften while you prepare the asparagus.Break the end off one piece of asparagus to see where the stem starts to get woody and cut off that much stem on each stalk and discard the woody ends. Cut asparagus pieces on the diagonal, about 1 1/2 inches long.Heat the oil in a large frying pan over medium-high heat, add the asparagus stems (but not the tips) and cook about 2 minutes. Add the tips and cook 1-2 minutes more, or just until some pieces are getting a little charred.Divide the asparagus stems and tips among the wells in the tart pan.Use a fork to stir the half-and-half, milk, or cream into the softened goat cheese; then stir in the Parmesan. Beat eggs until the yolks and whites are completely combined; then stir the eggs into the goat cheese mixture, adding a little at a time and stirring each time more egg is added. (There can be a few lumps.)Stir the Spike Seasoning and black pepper into the egg mixture, then divide the egg mixture among the tart pan wells.Sprinkle each tart with sliced green onions and top with a generous pinch of grated Mozzarella.Bake tarts about 30 minutes, or until the eggs are set and the top is starting to get lightly browned. Serve hot.The tarts can be kept in the fridge and reheated in a microwave or toaster oven, but I don’t recommend freezing.