Baked Egg Tortilla bursting with versatility and flavor, packed with veggies and protein, and easy to make for breakfast or dinner!
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: 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
Baked Egg Tortilla
Equipment
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.
Easy, healthy, and delicious. I used a low card tortilla, 2 eggs, and a 1/4 cup of cottage cheese and cheese because my tortilla was smaller.
Fantastic! Glad you enjoyed the recipe!
I had smaller Extreme Wellness tortilla and used 2 eggs and 1/4 cup of cheese. Delicious!
So happy to hear, Liz!
Thank you so much for sharing this recipe. It was very good. I made it for a quick breakfast and loved it!
So nice of you to say, so happy you loved it! Thank you for the rating!