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Breakfast Frittata Mini Tarts are a great addition to a special brunch or holiday table. Individual tart shells with vegetables, cheese, and egg filling. Place them on a bed of spring salad with avocados and drizzle with your favorite hot sauce. So yummy!

I made these mini tarts (or tartlets) for a Christmas brunch and our family enjoyed them immensely. They are bright and colorful on the table, and so delicious, especially when served with green salad mix and avocados. I love to drizzle the tarts with a red and green hot sauce, which is perfect for a Christmas.

Use your favorite hot sauce to garnish the tartlets. I like using Taco Bell Mild Sauce, and Herdez Taqueria Cilantro Lime Street Sauce, both purchased at Walmart.

This breakfast idea actually came from the Hatchery House Bed and Breakfast that my husband and I stayed at this past fall in Weston, Missouri. The little tartlets were served with fresh lettuce and avocados, something I had never considered for breakfast. But it was delicious. So good, that I wanted to recreate the experience for our family at Christmas.

Frittatas are easy to make, too, and these tarts are no exception. I used a special USA Mini Tart Pan, which will make 6 tarts. For this recipe, I used pancetta, bell peppers, onion, zucchini, and mushrooms, but feel free to use your favorite meats and vegetables. Diced bacon or ham would also be great. See my recipe for Cast Iron Skillet Frittata Here.

What makes this dish even better is that the tarts can be easily made ahead and frozen until ready to use. Simply wrap each tart with aluminum foil, and then in freezer bags. Store in freezer for up to 3 months. Then when you are ready to use them, remove from freezer and bring to room temperature without opening the bag. Unwrap each tart, and place on a baking sheet. Heat in 350°F oven for 15-20 minutes until tarts are sizzling hot. Serve warm.

More Breakfast Recipes to Try

Ingredients for Breakfast Frittata Mini Tarts

(See the full recipe at the bottom of this post.)

Pastry Crust

all-purpose flour
salt
vegetable shortening
cold water

Filling

large eggs
heavy whipping cream
cheddar cheese
red or green bell peppers (or both)
sweet onion
zucchini
mushrooms
garlic cloves
butter
extra-virgin olive oil
diced pancetta (or ham)
Italian seasoning
kosher salt
freshly ground black pepper

Garnish

spinach or spring lettuce mix
avocados
hot pepper sauce

Instructions for Making This Recipe

Preheat oven to 375°F (with convection setting, if possible). Gather the ingredients so that you have everything close at hand on the counter or table. Spray tart cups with baking spray.

For this recipe, I used a USA mini tart pan that makes 6 tarts.

Make the Pie Dough

In a large mixing bowl, combine the all-purpose flour and salt. Mix together. Cut in vegetable shortening with blending fork until mixture resembles crumbs. Add cold water in two parts, until dough comes away from the bowl.

Divide dough in half, and then divide each half into 6ths. Roll each portion into a ball, so that you have 12 small balls. On a lightly floured surface, roll each ball into a circle that fits each tart cup, about 6-inches wide.

Form each piece of dough into a tart cup, pressing the edges against the ridges with your fingers. Repeat until you have all six cups lined with dough.

I only have one tart pan, so I had to wait to finish the second half of the recipe after the first batch was baked. If you happen to have 2 tart pans, or a pan that holds 12, go ahead and fill all of the cups.

Prepare the Ingredients

Using a handheld grater (regular or finely) shred the cheddar cheese.

Dice bell peppers and sweet onion on a cutting board with a Santoku or Chef’s knife. Slice and chop the zucchini and mushrooms into small pieces.

Because we’re making mini tarts, it’s important to keep the filling ingredients small. With that in mind, try to dice and chop the vegetables and meat into small pieces.

Mince the garlic.

If needed, chop the pancetta (or bacon or ham) into small pieces.

Mix the Egg Filling

In a large measuring cup or bowl, whisk together the large eggs and 2/3 cups heavy cream. Season with Italian seasoning, kosher salt, and freshly ground black pepper.

Again, because I made this recipe in two batches, I used a 2 cup glass measuring dish for half of the egg filling. 6 large eggs and 1/3 cup heavy cream, or enough cream to make 2 cups. Plus half of the seasonings. Then when it was time to do the second batch, I simply measured out these ingredients again. If you have a 4-cup glass measuring dish, you could use all twelve eggs and enough cream to make 4 cups. Be sure to refrigerate any extras while the tarts bake.

Sauté the Vegetables

Melt butter and extra-virgin olive oil in a skillet over medium heat. Sauté the prepared vegetables until just tender. Transfer vegetables to a bowl.

Cook the diced pancetta in the same skillet for 1-2 minutes, just enough to lightly brown. Remove from skillet and place in a bowl.

Assemble the Frittata Mini Tarts

Now it’s time to assemble the mini tarts. Unless you’re preparing 12 tarts at once, divide the ham and vegetables in half and then into 6 equal portions.

Place equal amounts of pancetta and sauteed vegetables inside each tart cup. Pour about 1/3 cup of egg mixture over the vegetables. Sprinkle each top with cheddar cheese.

Bake in preheated (convection) oven for 25-30 minutes on a lower rack until tops are golden brown and filling is set.

If you don’t have a convection oven, you may need to allow 1-2 extra minutes. Be sure that the filling has set before removing from oven. Set filling will not be jiggly, but instead may be puffed in the center.

Allow to set for 8-10 minutes before removing from pan. To remove tarts from pan, simply use a plastic spatula or knife to lift one side from pan and then carefully transfer tart to a wire rack for a few minutes until ready to serve. The wire rack will prevent the bottom of the tarts from becoming soggy from steam.

Once tarts have cooled, you may opt to freeze them for use at a later time. To do this, wrap cooled tarts in aluminum foil and then place in a freezer bag. Freeze for up to 3 months. When you are ready to use them, remove from freezer and bring to room temperature without opening the bag. Unwrap each tart, and place on a baking sheet, or heat directly on the aluminum foil. Heat in 350°F oven for 15-20 minutes until tarts are heated throughout.

Prepare Tarts for Serving

Of course, you may simply serve these tarts on a platter, but if you’d like to dress this dish for a special occasion, I encourage you to do the following: Place a bed of spring salad or spinach greens on the bottom of the platter. Then arrange sliced avocado on the salad.

Follow by placing whole or halved tarts on this prepared salad bed.

Be sure to drizzle tarts with your favorite hot sauce (red, green, or both), or at least have these options on the table for anyone who wishes to use them. Serve on pretty plates. The dishes used for this recipe are Pfaltzgraff Farmhouse Hen, and the utensils are Cuisinart French Rooster. I adore them both!

Serve Breakfast Frittata Mini Tarts with your favorite morning sides, such as yogurt and granola, ham or bacon, hashbrowns, scones, croissants, or muffins, and mixed fruit. I love this breakfast so much, it may be a new Christmas tradition at our house.

See more Breakfast Recipes Here. View ideas for Mother’s Day Brunch Here. Browse more Italian Dishes Here.