SOUTHWEST BREAKFAST TART
This Southwest Breakfast Tart is a delicious and hearty dish that’s perfect for breakfast, brunch, or any special occasion. Packed with sausage, peppers, green chiles, eggs, and cheese, all baked into a flaky pie crust, it’s full of bold flavor in every bite.
Serve it with fresh toppings like salsa, sour cream, green onions, and tomatoes for a beautiful and satisfying meal.
I love making tarts, quiche, and frittatas because they are so versatile and convenient. They can be made ahead of time and warmed when needed, making them perfect for busy days, travel, or gatherings.
I’ve taken breakfast tarts on RV trips, sent them along to my husband’s hunting cabin, and even made several varieties for a bridal shower. They are always a favorite.
Some other tarts, savory and sweet, I have made are
GARDEN FRESH BRUNCH TART,
DESSERT TARTS AND TARTLETS,
BERRY LEMON MASCARPONE COOKIE TART.
HOW TO MAKE SOUTHWEST BREAKFAST TART:
(Full ingredient list and instructions in printable recipe card in this post)
INGREDIENTS:
- Sausage – I use spicy ground sausage, but regular will be fine.
- Green Chilies- Cans are found in the Mexican section of grocery stores. They are milder than jalapenos and offer a more subtle flavor.
- *Refrigerated Pie Crust- Tarts are so quick and easy to make using a ready made pie crust. They are also the perfect thickness.
- *Shredded Cheese- I use sharp cheddar, but you may also use a Monterey jack.
- * Peppers – Use red and green bell peppers, also jalapeno. The jalapeno will add extra heat. Make sure to chop all of the peppers in small pieces. WEAR GLOVES when working with jalapenos.
- *Red Onions- They add a vibrant color and crispness to the tart.
- *Eggs- They provide the custard filling for the tart.
- *Half-and-Half- Half-and-half is simply a mixture of half whole milk and half cream. It’s what you use when you need something richer than milk.
- *Salt and Pepper- Season to taste for your preference.
TOPPINGS:
*Salsa
*Sour Cream
*Green Onions
*Roma Tomatoes
*Extra Cheese
INSTRUCTIONS:
- Prep ingredients:
Chop vegetables and set pie crust out for 15–20 minutes. Preheat oven to 350°F. - Cook the sausage:
Brown sausage, drain grease, and stir in green chiles. - Prepare the crust:
Press pie crust into a 9-inch tart pan with removable bottom.
Prick bottom and sides with a fork.
(Optional: Freeze crust for 10 minutes before filling.) - Layer the tart:
Sprinkle ½ cup cheese in the bottom of the crust.
Add sausage mixture, then peppers, jalapeño, and onions.
Top with another ½ cup cheese. - Add egg mixture:
Whisk eggs, (or use low speed on an electric hand mixer), half-and-half, salt, and pepper.
Pour over filling and sprinkle remaining cheese on top. - Bake:
Place tart pan on a parchment-lined baking sheet.
Bake 25–30 minutes, until eggs are set. - Cool and serve:
Let cool 15–20 minutes before removing pan sides.
Transfer to a platter and serve with toppings.
Brown the sausage, drain grease. Stir in the can of green chiles.
Preheat oven to 350 degrees F.
Transfer to a serving platter. Arrange toppings with the tart.
WHY YOU WILL LOVE THIS SOUTHWEST BREAKFAST TART:
- Quick and easy to make
- Full of bold Southwest flavor
- You can use any variety of veggies or cheese in it that you prefer
- Can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers.
- Tarts are easy to transport when taking it to a covered dish event.
TIPS FOR THE BEST BREAKFAST TART
- Sprinkle cheese on the crust first to help prevent leaks
- Place crust in freezer 10 minutes before using
- Chop vegetables into small pieces for even baking
- Use gloves when handling jalapeños
- Let the tart cool before slicing for cleaner pieces
- Place pan on a parchment lined baking sheet to catch any spills
VARIATIONS
- Use Monterey Jack or pepper jack cheese for extra flavor
- Skip jalapeños for a milder version
- Add spinach or mushrooms
- Use turkey sausage for a lighter option
FREQUENTLY ASKED QUESTIONS:
- Can this be made ahead of time?
YES! I have made them up to 3 days ahead of time. They held up great on an RV trip and at my husband’s deer camp. Wrap well in saran wrap and refrigerate.
Also, you can prep the sausage filling and chop the veggies the day before. The day you will be serving it; you can just assemble and bake. - What can I serve with this tart?
If served at breakfast or brunch, I serve fresh fruit on the side. For a lunch or dinner, a salad is perfect. - Where can I buy the tart pan with removable bottom?
They can be purchased at any kitchen store. I purchased mine on AMAZON. TART PAN. They cost around $10.
This post was shared on Sweet Little Bluebird Weekend Potluck.
SOUTHWEST BREAKFAST TART
Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.
Servings 6
Calories 550kcal
Ingredients
- 1/2 pound ground sausage (spicy or regular)
- 1 4oz can diced green chiles
- 1 9-inch refrigerated pie crust
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 2 teaspoons jalapeno, diced
- 1 Tablespoon red onion, diced
- 6 large eggs
- 1/3 cup half-and-half
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 cup sour cream (optional topping)
- 1 cup salsa (optional topping)
- 1 roma tomato, seeded and chopped (optional topping)
- 3 green onions, chopped (optional topping)
- 1/4 cup shredded cheddar cheese (optional topping)
Instructions
- Assemble the ingredients. Clean and chop the vegetables. (1/4 cup red bell pepper, 1/4 cup green bell pepper, 2 teaspoons jalapeno, 1 Tablespoon red onion). Set the pie crust out of refrigerator for about 15-20 minutes.
- Brown 1/2 lb sausage, drain grease. Stir in the 4 oz can of diced chiles. Set pan aside to cool slightly.
- Preheat oven to 350 degrees F.
- Unroll the pie crust and press onto the bottom and up the sides of an ungreased 9″ tart pan with a removable bottom. Prick crust on bottom and on sides in about 8-10 places, with a fork.
- Sprinkle 1/2 cup of cheese in the bottom of crust. If time allows, it is helpful to set the crust into the freezer about 10 minutes before filling. This keeps the egg mixture from leaking out of the pan.
- Evenly spread the sausage in the pan. Top with the green and red bell peppers, jalapenos, and red onions. Add 1/2 cup cheese over the ingredients. Place the pan on a parchment lined baking sheet.
- In a medium size mixing bowl, using an electric mixer, combine the 6 eggs, 1/3 cup half-and-half, and salt and pepper. Pour over the sausage. Sprinkle top with 1/2 cup cheese.
- Bake for 28-30 minutes, until eggs are set. Lightly shake the pan to check this.
- Remove from oven to a cooling rack for 15-20 minutes, then remove sides of pan. Allow to cool another 15 minutes, then run a long sharp knife under the bottom of tart to remove bottom of pan.
- Transfer to a serving platter. Arrange toppings with the tart.
Notes
Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Use a 9-inch tart pan with removable bottom. These can be purchased at any kitchen store or online. I buy mine on Amazon.
WEAR GLOVES when working with jalapenos.
This tart is so quick and easy to make.
You can use any variety of veggies or cheese in it that you prefer.
It can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers.
Tarts are easy to transport when taking it to a covered dish event.
You can use any variety of veggies or cheese in it that you prefer.
It can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers.
Tarts are easy to transport when taking it to a covered dish event.
