Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for your tarts.
In a skillet, heat the olive oil over medium heat. Add the sliced Cremini mushrooms and sauté for about 5-7 minutes or until they are tender and have released their moisture. Stir in the thinly sliced green onions and cook for an additional 2 minutes, then remove from heat.
In a mixing bowl, combine the beaten eggs, half and half, crumbled goat cheese, grated Parmesan, all-purpose seasoning blend, and freshly ground black pepper. Whisk until well combined.
Once the mushrooms and green onions have cooled slightly, fold them into the egg mixture, ensuring they are evenly distributed.
Grease the muffin tin with a little olive oil or cooking spray. Carefully pour the egg and mushroom mixture into each muffin cup, filling them about 3/4 full. Top each tart with a sprinkle of grated Mozzarella cheese.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tarts are set and the tops are golden brown. A toothpick inserted into the center should come out clean.
Once baked, remove the tarts from the oven and let them cool for a few minutes in the tin. Gently run a knife around the edges to loosen them before transferring to a serving platter. Enjoy warm or allow them to cool completely for meal prep!
