Baked Egg Tortilla is an easy, protein-rich breakfast (or anytime) dish that combines eggs, veggies, and cheese all baked up in a crisp tortilla cup. This recipe is perfect when you want something hearty yet simple. In about 25 minutes from start to finish, you’ll have a satisfying meal that tastes homemade and feels special. The golden edges of the tortilla cup, the creamy cottage cheese, and the gooey melted cheese make every bite a delight—and it’s packed with nutrition too.
Why You’ll Love This Baked Egg Tortilla
- Minimal prep, big flavor — just chop, whisk, bake—easy cleanup.
- Customizable — swap in your favorite veggies or cheeses without changing the method.
- High in protein — a great way to stay full for hours.
- Perfect for make‑ahead meals — bake more, reheat later for a quick breakfast.
- Comforting and balanced — tortilla crisp, eggs custardy, veggies for freshness.
Ingredients
Here’s everything you’ll need for one serving. You can double or triple for more people:
- 1 large flour (or whole wheat) tortilla
- 3 large eggs
- ⅓ cup cottage cheese
- ½ large bell pepper, finely diced (any color)
- A handful of fresh spinach, chopped
- ⅓ cup shredded cheese (cheddar, mozzarella, or your favorite)
- Salt, to taste
- Ground black pepper, to taste
Step‑by‑Step: How to Make Baked Egg Tortilla
- Preheat oven to 425 °F (about 220 °C). Lightly grease a small pie dish or similar baking dish so the tortilla doesn’t stick.
- Shape the tortilla: Press the large tortilla into the dish so the edges curl up, forming a cup‑like shape.
- Whisk the filling: Crack the eggs into a bowl, add the cottage cheese, then season with salt and black pepper. Whisk until combined and slightly frothy.
- Assemble: Pour the egg & cottage cheese mixture into the tortilla cup. Distribute the finely chopped bell pepper and chopped spinach on top, then sprinkle the shredded cheese evenly.
- Bake: Place in the preheated oven. Bake for about 18 minutes, or until the center is set (not jiggly) and the tortilla edges turn golden brown.
- Rest & serve: Take it out, let it sit a minute so it firms up a bit. Use a serrated knife or pizza cutter to slice, then enjoy warm.
Helpful Tips
- Prevent sogginess: Make sure your spinach is well‑drained or dry so excess moisture doesn’t make the bake runny.
- Don’t overfill: If you mound the filling too high, it may overflow during baking.
- Check doneness: If the crust is browning too fast, cover the dish lightly with foil for the last few minutes.
- Use quality cheese: Freshly grated melts better than pre‑shredded (which often has anti‑caking agents).
- Rotate pan: Midway through baking, rotate the dish for even browning if your oven has hot spots.
Substitutions And Variations
| Ingredient | Substitution | What It Changes |
|---|---|---|
| Tortilla | Corn tortilla, low‑carb wrap, or even a leftover flatbread | Different texture, flavor, or carb count |
| Cottage cheese | Ricotta, Greek yogurt, or crème fraîche | Creaminess levels & tang |
| Bell pepper | Onion, zucchini, cherry tomatoes | Flavor profile and moisture |
| Spinach | Kale, arugula, or even thinly sliced broccoli | Texture & bite vary |
| Shredded cheese | Pepper jack, Swiss, feta, or goat cheese | Adds sharpness or creaminess |
| Add‑ins | Cooked bacon, sautéed mushrooms, herbs like chives or parsley | More flavor complexity |
Storage Instructions
- Once cooled, cover with plastic wrap or place in an airtight container. Store in the refrigerator for up to 2–3 days.
- To reheat, use microwave for 1–2 minutes or bake at 350 °F until warmed through. If needed, cover with foil to avoid burning the edges.
- Not recommended for freezing with the tortilla, as texture may suffer; if freezing, omit tortilla and assemble fresh.
Nutritional Information
Here are approximate values per serving (one baked egg tortilla as written):
- Calories: ~594 kcal
- Carbohydrates: ~32 g
- Protein: ~41 g
- Fat: ~34 g
- Saturated Fat: ~14 g
- Trans Fat: ~0.1 g
- Cholesterol: ~608 mg
- Sodium: ~616 mg
- Fiber: ~5 g
- Sugar: ~8 g
Note: Changing the cheese type or tortilla variety may shift these numbers somewhat.
Serving Suggestions
- Serve with a side of fresh salsa or pico de gallo for brightness.
- Add sliced avocado or guacamole for cream and healthy fats.
- A green salad or roasted vegetables balance the richness.
- Hot sauce or sriracha on the side for a spicy kick.
- Pair with whole fruit or fruit salad if using as brunch.
Frequently Asked Questions About Baked Egg Tortilla
Q: Can I make this vegetarian‑friendly or vegan?
A: Yes! It’s already vegetarian if you just use cheese and no meat. To make vegan: replace eggs with a chickpea or tofu scramble, use vegan “cheese” and omit dairy or use plant‑based yogurt instead of cottage cheese. Texture will differ, but flavor can still be great.
Q: Can I use more than one tortilla or make in larger pan?
A: Absolutely. If you increase quantities, use a larger baking dish and possibly bake a few extra minutes. Watch the center to be sure it sets.
Q: What if I don’t have cottage cheese?
A: Ricotta, Greek yogurt, or cream cheese work well as substitutes. They’ll change the creaminess and tang, but still yield a rich result.
Q: How can I tell when it’s properly baked?
A: The center should be firm (no wiggle), edges of the tortilla cup golden and slightly crisp. If you insert a toothpick in center and it comes out clean, it’s ready.
Q: Is this recipe good for meal prep?
A: Yes! You can make it ahead, cool, refrigerate, then reheat. It holds up well for 2–3 days. If freezing, reheat in oven to retained texture best.
Conclusion
Thank you so much for trying this Baked Egg Tortilla recipe! It’s one of my favorite quick, flavorful dishes—the kind that makes mornings easy and dinner feel cozy. I absolutely love how the tortilla edges crisp while the inside stays soft and cheesy. I hope you find it just as satisfying, and that it becomes one of your go‑to meals. Wishing you joy in cooking, full bellies, and happy shares of this dish with family or friends. Enjoy every bite!
Print
Baked Egg Tortilla
- Total Time: 23 minutes
- Yield: 1 serving 1x
Description
This Baked Egg Tortilla is an easy, high-protein breakfast made with eggs, cheese, spinach, and bell pepper—all baked into a crispy tortilla shell. It’s fast, customizable, and perfect for meal prep or a cozy morning bite.
Ingredients
1 large flour or whole wheat tortilla
3 large eggs
⅓ cup cottage cheese
½ bell pepper, finely chopped
Handful of spinach, chopped
⅓ cup shredded cheese (cheddar or preferred)
Salt, to taste
Ground black pepper, to taste
Instructions
- Preheat oven to 425 °F (about 220 °C). Lightly grease a small pie dish or similar baking dish so the tortilla doesn’t stick.
- Shape the tortilla: Press the large tortilla into the dish so the edges curl up, forming a cup‑like shape.
- Whisk the filling: Crack the eggs into a bowl, add the cottage cheese, then season with salt and black pepper. Whisk until combined and slightly frothy.
- Assemble: Pour the egg & cottage cheese mixture into the tortilla cup. Distribute the finely chopped bell pepper and chopped spinach on top, then sprinkle the shredded cheese evenly.
- Bake: Place in the preheated oven. Bake for about 18 minutes, or until the center is set (not jiggly) and the tortilla edges turn golden brown.
- Rest & serve: Take it out, let it sit a minute so it firms up a bit. Use a serrated knife or pizza cutter to slice, then enjoy warm.
Notes
- Make sure veggies are dry to avoid sogginess.
Try different cheeses or veggies to customize.
Not ideal for freezing with tortilla; best served fresh or stored chilled for 2–3 days.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 tortilla bake
- Calories: 594 kcal
- Sugar: 8 g
- Carbohydrates: 32 g
- Protein: 41 g