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Photo of Crustless mozzarella, roasted pepper and spinach tarts by WW

Crustless mozzarella, roasted pepper and spinach tarts

3
3
3
SmartPoints® value per serving
Total Time
47 min
Prep
15 min
Cook
32 min
Serves
12
Difficulty
Easy
A mix of sautéed veggies and mozzarella cheese bake into savory muffins – perfect for a quick lunch on the go, snack, or even brunch.

Ingredients

Cooking spray

4 spray(s), divided

Shredded part-skim mozzarella cheese

1 cup(s)

Uncooked onion(s)

1 cup(s), chopped

Minced garlic

1 tsp

Roasted red peppers (packed in water)

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

Fresh baby spinach

5 oz

Low-fat milk

1 cup(s)

Egg(s)

2 large

Reduced-fat baking mix

1 cup(s), (such as Bisquick)

Basil

2 Tbsp, fresh, chopped (plus extra for garnish)

Table salt

½ tsp

Black pepper

¼ tsp

Shredded parmesan cheese

¼ cup(s), such as Parmigianno-Reggiano

Instructions

  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.

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