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
Scale
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