Baked Egg Tortilla bursting with versatility and flavor, packed with veggies and protein, and easy to make for breakfast or dinner!
We also love this baked cottage cheese and baked yogurt for easy high protein breakfast!
Yet another recipe for my cottage cheese recipes collection. What can I say? It works!
I finally tried this viral TikTok recipe from last year and “wow”! It’s the most delicious, customizable breakfast pizza that takes the concept of a healthy breakfast to a whole new level.
Now you’ll find fried egg tortilla recipes, but today we are making baked egg tortilla. I made it for myself and my oldest son, and we were both blown away by how delicious it turned out.
Reader’s Review
So easy and super good! My husband has asked for it multiple times! Bonus it heats up super well the next day!
Christina
Why You’ll Love This Recipe
- So easy: Layer everything into your pie dish and bake, simple! You can even meal prep the night before for an easier morning.
- Makes breakfast fun: You will be going to bed looking forward for breakfast.
- High in protein: A single tortilla contains 41 grams of protein, and that’s without meat.
- Cleans out the fridge: Chop up whatever you’ve got for a tasty, budget-friendly dish.
Ingredients for Baked Egg Tortilla
The ingredients for breakfast tortilla are very simple. Consider this list a guideline and use whatever you have on hand. A must is 2-3 eggs but everything else is flexible.
- Tortilla: Be sure to use a large burrito size tortilla and feel free to choose from regular, whole wheat, or a gluten free option like cassava flour tortillas.
- Eggs: You’ll need 2-3 large eggs for the base, I used 3.
- Cottage cheese: The secret to boosting protein and achieving a fluffy center. Any fat percentage works, I usually use 2% or higher.
- Veggies: Finely chopped red bell pepper and some fresh baby spinach.
- Cheese: I went with marble cheese, but you can choose whatever cheese you like. For best results, I recommend grating fresh from the block instead of using pre-shredded cheese from a package.
- Spices: Add salt and pepper for seasoning. Feel free to enhance the flavor with herbs and spices like oregano, thyme, onion powder, garlic powder or paprika.
How to Make Egg Tortilla
Here’s a quick 4-step overview of how to bake an egg tortilla. You’ll find a detailed recipe card below.
Preheat your oven to 425 F and place the tortilla in a pie dish or small baking dish with curled edges, forming a nice little cup for your tortilla.
- Whisk the egg mixture: Crack the eggs into the tortilla, add cottage cheese, sprinkle with salt and pepper, then whisk with a fork.
- Add veggies and cheese: Spread chopped bell pepper and spinach evenly on top, then sprinkle with cheese.
- Bake: Let it bake until the center is set and edges turn golden brown, mine was ready in 18 minutes.
- Enjoy: Take it out of the oven, slice it up with a serrated knife or pizza cutter, and dig in!
Tips for Best Results
Here are my trusty tips for making the ultimate tortilla egg bake. You’ll never find eggs dull again!
- Use the right size dish: You want the edges to fold up to enclose the food and to crisp up. I used a pie plate and it worked great.
- Leave eggs as is or scramble: I like to scramble for faster cook time, more firm eggs, and less soggy middle.
- Clean out the fridge: The best combinations are the dump everything combo. I used what I had to make cottage cheese egg muffins but I also added feta and red onion before, and it was delish!
- Don’t add too many watery ingredients: Be cautious with add-ins as the bottom will be soggy if you use too many ingredients with high moisture content.
Flavor Variations
- Tomatoes, kalamata olives, and crumbled feta cheese
- Black beans, corn, and diced jalapenos
- Tomatoes, fresh basil, and mozzarella cheese
- Mushrooms, bell peppers, and spinach
- Crispy bacon bits and cheddar cheese
- Cooked sausage, diced ham, bell peppers, onions, and mushrooms
How to Serve and Store
Egg tortillas are best served fresh when edges are crispy and center is fluffy. Once it’s out of the oven you can add more toppings like honey, Greek yogurt, fresh herbs, green onion, sliced avocado, salsa, or hot sauce.
If you’d like to add a little extra to the plate, you can make a quick fruit salad, toss together a green salad with a tangy vinaigrette, or saute some veggies. Your choice can depend on whether you’re serving it up for breakfast, brunch, or dinner.
We didn’t end up with any leftovers, but you can store leftover slices in an airtight container in the fridge. Then reheat in the oven at 350 F, in a skillet over medium heat with a light grease, or zap them in the microwave if you’re pressed for time.
FAQs
Corn tortillas don’t work well for this recipe because they tend to crack in the oven and struggle to hold the filling together.
Yes and no. You cannot fill it up, but you can chop up the veggies, shred the cheese, and store them in separate containers. Then when you’re ready, just crack the eggs, and continue with recipe.
Totally! If you omit the cottage cheese you can also leave the eggs whole, making it a very lazy option.
More Egg Recipes to Try
- Healthy breakfast sandwich
- Cottage cheese egg bake
- Cottage cheese egg bites
- Crustless zucchini pie
- Cottage cheese frittata
Baked Egg Tortilla
Equipment
Video
Ingredients
- 1 large tortilla
- 3 large eggs
- 1/3 cup cottage cheese
- 1/2 large bell pepper, finely chopped
- Handful of spinach, finely chopped
- 1/3 cup cheese, grated
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Preheat oven to 425 F and place tortilla in a pie dish or any small baking dish where the edges curl up and form a cup.
- Crack the eggs, add cottage cheese and sprinkle with salt and pepper. Whisk with a fork.
- Top evenly with bell pepper, spinach and sprinkle with cheese.
- Bake for 18 minutes or until the middle is set and edges are golden brown.
- Remove from the oven, cut with serrated knife or pizza cutter and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was very good except the shell stuck to the bottom of the pan.
Great! Spray it with cooking spray next time.
Our favorite breakfast , always keep ingredients on hand. I add chopped ham, bacon or maple spam. Give it a try!
I made this for the first time today. It’s delicious. I was a surprised. I did add the red pepper, but added some Jimmy Dean sausage bits. Baked gor about 25, 27 minutes. Great breakfast or for a brunch with fried potatoes and/or fruit salad. Thanks Kim
Hi! What tortillas are you using that contain 41g of protein? That’s interesting! Most have 3-4 grams of protein.
The whole baked egg tortilla is 41 grams protein. The entire recipe.
Oh my, of course. Bit of a blonde moment on my end! Thank you. Trying it tonight for meal prep! Smells lovely.
Just made tonight – looked nothing like the picture but it tasted good after I cooked it for half an hour plus cause it was very juicy. I thought it was the fresh mushroom I added. I’ll try this again!!
This baked egg tortilla is really good and pretty easy to make as well!!!! I’ve made it a few times since seeing the video. It’s been added to my breakfast rotation.
Wonderful!
This was delicious! I followed the recipe exactly as written. The center was still uncooked, I added 2 more minutes in the oven. It was still uncooked, I had to Microwave for 4 1/2 minutes.
I would recommend increasing the temp on the oven and start watching at the 20 min mark to ensure it is cooked through.
I will be making again, the flavor combo possibilities are endless.
Hi Sarah. Glad you loved this baked egg tortilla idea! I learnt that all ovens differ and bake hotter or cooler. I have two ovens and they bake differently. So adjust the baking time and you should be golden. You can also increase the oven temperature by 10-15 degrees F.
Great! Easy! Basically no clean up-
Awesome!!! Happy to hear, Margo!
I add red onion and black olives….can use bacon bits……pepperoni, peppers, feta cheese, ..whatever you have will probably work. Just don’t add too many ingredients the eggs take longer to bake. I love how quickly it goes together. Top with spinach and mozzarella. Like one friend said…..great recipe to use whatever you have on hand.