spinach brunch tarts

these brunch tarts are individually sized without a crust for great portion control.  they could be easily used for a breakfast or lunch, accompanied with a side salad, fruit, or even a breakfast meat.  the recipe will make 12 mini tarts.
the tarts are very tasty and will be nicely received by your family.  to make the tarts:  preheat the oven to 375 degrees.  lightly coat a 12-cup nonstick muffin pan with cooking spray. 

in a skillet, heat one tablespoon or less of olive oil and saute 10 ounces or one small package of whole white mushrooms, chopped.  add one small shallot which has also been chopped.  next, add one package of thawed frozen drained spinach and heat together.

cook these ingredients about five minutes.  if using fresh spinach, this step will take longer, about 10 minutes until the spinach is wilted.  when this step is complete, add a pinch of grated nutmeg for a wonderful flavor. 

in a separate bowl, whisk 4 eggs and 4 egg white beaters, with 1/4 cup skim milk, and salt and pepper to taste.  then, stir in 1/3 cup of grated fontina or Swiss cheese.  i used fontina.

ladle the egg mixture into the muffin tins, and then fill them with the spinach and mushroom mixture.  top the muffins with chopped bacon or chopped turkey bacon that has been pre-cooked. 

bake the mini tarts for about 20 to 25 minutes until well risen and browned.  cool in the muffin pan for about 4 minutes and then transfer to serving plates.  serve with greens, fruit, or any other favorite brunch side dish.