Mushroom Tarts with Feta Jump to Recipe If you’ve been reading this blog for a while, you probably noticed how I love to make little breakfast tarts or mini frittatas with my favorite (affiliate link).And when I decided to update the photos for these Mushroom Tarts with Feta, I couldn’t resist using that tart pan to make them a bit fancier.But these are really just a slightly bigger and flatter version of the that have been so popular on the blog, and if you don’t want to buy a tart pan you can make them in my favorite (affiliate link), and just cook a few minutes longer for the thicker version.

This is something I’d eat with a fork, maybe with a dollop of sour cream.And these mini crustless tarts have lots of mushrooms and cheese for a baked egg dish that’s a fairly dense in texture and high in protein.And I have been loving this recipe for a few years now, so today I’m reminding you about it for my pick this week; hope you will try it! What ingredients do you need for this recipe? (This is only a list of ingredients; please scroll down for complete printable recipe.

Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) mushrooms (I used brown Cremini mushrooms, also called Baby Bellas) Olive Oil (affiliate link) cottage cheese crumbled Feta Cheese green onions eggs Spike Seasoning (affiliate link)or any type of all-purpose seasoning blend that’s good with eggs fresh-ground black pepper

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