Baked Egg Tortilla bursting with versatility and flavor, packed with veggies and protein, and easy to make for breakfast or dinner!

Baked egg tortilla in a baking dish with linen towel around it.

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.

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, eggs, cheese, spinach, bell pepper, cottage cheese.
  • 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.

Step is the process how to make egg tortilla in the oven.

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.
Person holding a slice of baked egg tortilla showing texture.

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.


Can I use corn tortilla?

Corn tortillas don’t work well for this recipe because they tend to crack in the oven and struggle to hold the filling together.

Can I make it ahead of time?

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.

Can I omit the cottage cheese?

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

Sliced egg tortilla on a cutting board.
Sliced egg tortilla on a cutting board.

Baked Egg Tortilla

Baked Egg Tortilla bursting with versatility and flavor, packed with veggies and protein, and easy to make for breakfast or dinner!
No ratings yet
Servings 1 serving
Calories 594
Diet Vegetarian
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes




  • 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.


Serving: 1tortilla | Calories: 594kcal | Carbohydrates: 32g | Protein: 41g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 608mg | Sodium: 616mg | Fiber: 5g | Sugar: 8g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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