Vegetable Breakfast Tart Recipe

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This vegetable breakfast tart is a filling, protein-filled breakfast at home or on the go!

This particular recipe is one I ran across years ago! Apparently, I developed the recipe and then forgot to publish the darn thing. I made it for Easter brunch and it went over really well.

A partial, overhead view looking down on a Vegetable Breakfast Tart in a white ceramic tart pan.

The nice thing about it is that it’s crustless, so naturally lower in carbs, but it still has great flavor. But you can certainly use crust if you prefer. I have two go-to recipes for pie crust.

  1. Oat flour pie crust – for gluten-free folks.
  2. Whole wheat pie crust

I remember I had a small number of leftovers the next day that I used in a sandwich. I put the tart between two pieces of bread with a little homemade mayo and some tomato slices. It was delicious and a great way to use up the leftovers!

What To Serve With This Vegetable Breakfast Tart

  • A side of oven-roasted potatoes
  • Homemade hash browns
  • A slice of toast and coffee
  • Slice this square and put a slice between two slices of bread for breakfast on the go.
An overhead view of a metal spatula lifting a slice of Vegetable Breakfast Tart out of a tart pan.

Recipe Variations

You can mix in any of the following:

  • Different cheeses such as ricotta, feta, parmesan cheese, or even pepper jack.
  • Try some chopped zucchini, eggplant, peas, and/or carrots.
  • Play around with the herbs by adding some basil or thyme.
  • Add a few roasted cloves garlic or some olives
  • Add a bit of melted butter to add more moisture and softness to the finished tart.
  • Add a tiny bit of black pepper.

Topping Ideas

  • Hummus
  • Avocado – Or guacamole
  • Sour cream – Or Greek yogurt
  • Ketchup
A side, partial view of a Vegetable Breakfast Tart in a white, ceramic tart pan sitting on a white surface.

About The Ingredients

Large eggs – Chilled or room temperature.

Shredded sharp cheddar cheese – Best if grated by hand.

Broccoli – Fresh or frozen.

Red bell pepper – Or any color you prefer.

Onions – I used red onions, but any yellow or white onions will work as well.

Garlic powder – Or garlic granules.

Onion powder – Or onion granules.

Nutritional yeast – No added sugar.

Salt – I used pink Himalayan salt, but you can use whatever salt you normally use in cooking.

Fresh Italian parsley – a.k.a. – flatleaf parsley.

How To Make

Gathered ingredients for this Vegetable Breakfast Tart Recipe in individual bowls on a white background.

Preheat oven to 350 F. Crack the eggs into a large mixing bowl, and beat with a fork to break up the yolks and combine them with the whites. Do not use an electric beater. A fork gets the job done just right.

OPTIONAL STEP: you can sauté your veggies now in a little bit of oil to bring out more flavor if you wish. Cool them before adding them to the eggs. Or, skip this and move to the next step.

Vegetable Breakfast Tart batter mixed in a glass mixing bowl.

Combine the veggies, parsley, cheese, and eggs and stir well to combine.

Vegetable Breakfast Tart batter poured into a tart dish.

Oil an 8 or 9-inch ceramic tart pan, set it on a baking tray (for easier handling in the oven), and pour the egg mixture into it. Bake for about 30 minutes (time can vary by oven), or until the egg is fully cooked.

The finished Vegetable Breakfast Tart cooling after baking.

Cool on a wire rack or trivet.

A spatula lifts a slice of Vegetable Breakfast Tart up out of a tart pan.

Slice like a pie and serve.

Storing Leftover Vegetable Breakfast Tart

Store this in the fridge for up to 3 days.

Freezing Vegetable Breakfast Tart

If packed well in an airtight container, this will freeze well for up to 4 months.

Reheating Vegetable Breakfast Tart

From frozen – Thaw for 24 hours in the fridge, or in a microwave on the defrost setting.

From fridge – Heat in the microwave for 30 to 60 seconds.

Recipe Supplies

Ceramic tart pan sold on Amazon. (Affiliate link)
Mixing bowl set with lids sold on Amazon. (Affiliate link)
Skillet sold on Amazon. (Affiliate link)

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More Healthy Breakfast Ideas

Vegetable Breakfast Tart Recipe Card

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Clean Eating Vegetable Breakfast Tart Recipe

Vegetable Breakfast Tart

A delicious, frittata-style dish that is stuffed with good-for-you veggies!
5 from 1 vote
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 209kcal

Ingredients

  • 12 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1 cup chopped broccoli (chopped small)
  • 1 cup chopped red bell pepper (chopped small
  • 1 cup chopped onions (chopped small or into half slices)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. nutritional yeast
  • ½ tsp. salt
  • ¼ cup fresh, chopped Italian parsley (a.k.a. – flatleaf parsley)

Instructions

  • Preheat oven to 350 F.
  • Crack the eggs into a large mixing bowl, and beat with a fork to break up the yolks and combine them with the whites. Do not use an electric beater. A fork gets the job done just right.
  • OPTIONAL STEP: you can sauté your veggies now in a little bit of oil to bring out more flavor if you wish. Cool them before adding to the eggs. Or, skip this and move to the next step.
  • Combine the veggies, parsley, cheese and eggs and stir well to combine.
  • Oil an 8 or 9-inch ceramic tart pan, set it on a baking tray (for easier handling in the oven), and pour the egg mixture into it.
  • Bake for about 30 minutes (time can vary by oven), or until the egg is fully cooked.
  • Cool on a wire rack.
  • Slice like a pie and serve.
  • Delicious toppings are a small dollop of sour cream, sliced avocado or even some hummus.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 7g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 331mg | Sodium: 335mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1415IU | Vitamin C: 38.2mg | Calcium: 168mg | Iron: 2.1mg

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