Photo of Crustless Mozzarella, Roasted Pepper and Spinach Tarts by WW

Crustless Mozzarella, Roasted Pepper and Spinach Tarts

Points® value
Total Time
47 min
15 min
32 min
A mix of sautéed veggies and mozzarella cheese bake into savoury muffins – perfect for a quick lunch on the go, snack, or even brunch.


Cooking spray

4 spray(s), divided


1 cup(s), chopped

Minced garlic

1 tsp(s)

Roasted red peppers (packed in water)

1 cup(s), rinsed, drained well, chopped

Baby spinach

5 oz

1% low-fat milk

1 cup(s)

Raw egg

2 large

Shredded part-skim mozzarella cheese

1 cup(s)

Reduced-fat baking mix

1 cup(s), (such as Bisquick)

Fresh basil

2 tbsp(s), fresh, chopped (plus extra for garnish)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Shredded parmesan cheese

¼ cup(s), such as Parmigianno-Reggiano


  1. Preheat oven to 400°F. Coat a standard-size twelve hole muffin pan with cooking spray.
  2. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion; cook, stirring frequently, until softened, about 8 to 10 minutes. Add garlic, roasted peppers and spinach; cook, stirring often, until spinach wilts, about 1 to 2 minutes.
  3. In a large bowl, whisk together milk and eggs; stir in cooked vegetables, mozzarella cheese, baking mix, basil, salt and pepper. Evenly divide mixture among prepared muffin cups (about 1/3 cup each); bake until beginning to set, about 15 minutes. Remove from oven and sprinkle each with 1 teaspoon Parmesan; bake until cooked through and lightly browned, about 5 minutes more. Serve garnished with fresh basil. Yields 1 tart per serving.