This Southwest Breakfast Tart is a delicious addition to any breakfast, brunch, or special occasion.
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.
I love to make tarts, quiche, and frittatas. The varieties are endless, and they are so convenient. They can be made ahead of time, then just warmed up when you need them.
I have made breakfast tarts that we have taken on trips in our RV, and my husband takes them to his hunting cabin. Last year I made 8 of them for a bridal shower, using different ingredients.
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- I always use this in my breakfast tarts and quiches. 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:
Assemble the ingredients. Clean and chop the vegetables.
Set the pie crust out of refrigerator for about 15-20 minutes.
Brown the sausage, drain grease. Stir in the can of green chiles.
Preheat oven to 350 degrees F.
Press the pie crust 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 cheese in the bottom of crust.
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 eggs, half-and-half, salt and pepper. Pour over the sausage. Sprinkle top with 1/2 cup cheese.
Bake for 25-30 minutes, or until eggs are set when pan is lightly shaken. 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.
WHY YOU WILL LOVE THIS SOUTHWEST BREAKFAST TART:
*It is so quick and easy to make.
*You can use any variety of veggies or cheese in it that you prefer.
*This tart 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.
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. - 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
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.
- 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
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.
