A delightful breakfast tart featuring a savory sausage and mushroom filling, perfect for a hearty start to your day.
Preheat your oven to 350°F and lightly grease a 9-inch tart pan.
Ensure the tart pan is well greased to prevent sticking.
Mix the crushed corn flakes with melted butter in a bowl. Press the mixture into the bottom of the tart pan to form the crust. Bake for 7 minutes and set aside.
Press the crust firmly to ensure it holds together after baking.
Cook the ground sausage in a skillet over medium heat until browned. Drain excess fat and set aside.
Break the sausage into small pieces for even cooking.
In the same skillet, sauté the sweet onion and portabella mushrooms until softened. Combine with the cooked sausage.
Cook the vegetables until they release their moisture for a more intense flavor.
Spread the sausage and vegetable mixture evenly over the crust. Top with shredded Swiss cheese.
Distribute the filling evenly for consistent flavor in each slice.
Whisk together the eggs, cream, thyme, salt, and pepper in a bowl. Pour the mixture over the filling in the tart pan.
Pour the custard slowly to avoid disturbing the filling.
Bake the tart in the oven for 35 minutes or until the filling is set and the top is golden brown. Let cool for 5 minutes.
Check for doneness by gently shaking the tart; it should not jiggle.
Garnish with fresh chives before serving. Slice and enjoy your savory tart!
Use a sharp knife to cut clean slices.
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