Get ready to revolutionize your morning mealtime routine with this Egg Tortilla Bake recipe! It’s the ultimate hack for a quick and satisfying breakfast, brunch, or dinner that’s as easy to make as it is delicious.
In just a matter of minutes, you can whip up this hearty and versatile dish that’s packed with protein and bursting with flavor. Picture this: layers of tortillas, eggs, and your favorite add-ins, all baked together in one dish to golden perfection. It’s a wholesome and satisfying meal that’s sure to become a staple in your recipe repertoire.
Bonus! This dish is incredibly versatile—feel free to customize it with your favorite toppings like different cheeses and veggies, salsa, or avocado for an extra burst of flavor. With its hearty protein-packed goodness and easy prep, this egg tortilla bake is guaranteed to become your new go-to meal for any time of day!
Table of Contents
Start your day with a delicious and nutritious breakfast by trying our tortilla egg bake with cottage cheese and fresh toppings. This savory dish features a crispy tortilla crust, a creamy egg and cottage cheese base, and a medley of fresh toppings like tomatoes, green peppers, and spinach.
Topped off with a layer of melted mozzarella cheese, it’s a satisfying and customizable breakfast or brunch option that’s easy to prepare. Whether you’re hosting a brunch or looking for a wholesome breakfast idea, this recipe offers a delicious and filling choice that will kickstart your morning on a flavorful note.
How to Make an Eggscellent Egg Tortilla Bake Recipe
This recipe comes together with just a few minutes of prep time and minimal cook time, which we love! All you need is a round baking dish (or pie dish) and a mixing bowl!
We even provide two flavor options to satisfy all your tastebuds. However, once you’ve got the base down, you can mix and match whatever you like best.
Ingredient Base
- Tortillas – We use a single large flour tortilla, but you could also layer several smaller flour tortillas.
- Eggs – We don’t recommend using egg whites unless you want the flavor of the cottage cheese to be front and center.
- Cottage Cheese – This is our secret ingredient to making this egg tortilla recipe full of protein and extra fluffy in the center! Full-fat varieties are best.
- Salt and Black Pepper – Adjust to taste. You can also include a variety of herbs and spices such as onion powder, garlic powder, paprika, or whatever you like best to add a boost of savory flavor.
Flavor Option One
- Veggies – Diced tomatoes, green bell peppers, and spinach or arugula help add color, vitamins, and nutrients.
- Cheese – We use mozzarella cheese, but any variety you like best will taste great. For the best results, buy a whole block, and grate it yourself!
Flavor Option Two
- Veggies – Tomatoes, Kalamata olives, red onions, and spinach combine to give this tortilla and eggs recipe a little bit of Mediterranean flair.
- Cheese – A combination of feta and mozzarella creates a creamy, tangy flavor we adore.
Flavor Option Three
- Veggies – Chopped shallots and fresh spinach add a pop of color and a savory, mildly sweet flavor.
- Cheese – A combination of feta cheese and mozzarella cheese adds lots of gooey, savory goodness.
Instructions
- Prepare. Start by preheating your oven, and greasing a round baking dish or pie dish with cooking spray or a small amount of butter or oil.
- Form the “crust”. Place a tortilla in the bottom of the prepared dish, and press down lightly.
- Layer. Whisk the eggs and cottage cheese together in a bowl until smooth. Season with salt and pepper. Then, pour the mixture over the tortilla, and sprinkle your toppings evenly on top.
Note: If using flavor option three, sauté the shallots and spinach until the spinach wilts before combining the ingredients.
- Bake. Transfer the egg tortilla to the preheated oven, and bake until the eggs are set and the top is golden brown.
- Serve. Allow the egg bake to cool slightly, slice, and enjoy warm.
Common Questions About This Egg Tortilla Recipe
We don’t recommend using corn tortillas as they tend to crack in the oven and don’t hold the filling well. If needed, you can swap the flour tortillas for soft gluten-free tortillas instead.
Unfortunately, this recipe does not do well when made ahead of time as the tortilla tends to become a bit soggy. Luckily, it’s super easy to make!
Whatever you like! Feel free to mix and match a variety of veggies, protein, cheeses, and toppings to make this egg tortilla bake your own. For instance, diced onions, mushrooms, cooked bacon, sausage, pico, or cilantro all taste great.
More Egg-Filled Breakfast Recipes
- Protein Packed Egg Muffin Sandwiches
- Viral Feta Fried Eggs
- Turkish Poached Eggs with Cottage Cheese
- Easy Eggs in Purgatory (Italian Baked Eggs)
Egg Tortilla Bake (2 Ways)
Ingredients
- Cooking spray or a little oil for greasing the baking dish
- 1 tortilla 8-10 inches in diameter
- 3 large eggs
- 1/3 cup cottage cheese
- Salt to taste
- Black pepper to taste
Flavor Option One
- Tomatoes diced
- Green peppers diced
- Spinach or arugula chopped
- 1/4 cup Mozzarella cheese (or choice of cheese)
Flavor Option Two
- Tomatoes
- Kalamata olives
- Red onions
- Spinach
- Feta cheese
- Mozarella cheese
Flavor Option Three
- 1/4 cup chopped shallots
- 2 cups fresh spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/3 cup cottage cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating up, gather all the ingredients, and prepare the toppings.
- Take a round baking dish or a pie dish that's approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray or a small amount of oil.Cooking spray or a little oil for greasing the baking dish
- Place the tortilla at the bottom of the baking dish to create the crust.1 tortilla
- In a mixing bowl, whisk together the eggs and cottage cheese until well combined. Season the mixture with a pinch of salt and pepper to taste.3 large eggs, 1/3 cup cottage cheese, Salt to taste, Black pepper to taste
- Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
- Now, add the toppings. Be creative with this step! Sprinkle diced tomatoes, diced green peppers, and chopped spinach or arugula evenly over the egg mixture. Or, use flavor option two with tomatoes, olives, red onions, and spianch. Feel free to add other ingredients like diced onions, mushrooms, or cooked bacon if desired. NOTE: If using flavor option three, sauté the shallots and spinach in a skillet until the spinach wilts before combining the ingredients.Tomatoes, Green peppers, Spinach or arugula, Tomatoes, Kalamata olives, Red onions, Spinach
- Finally, sprinkle the mozzarella cheese, feta and mozzarella, or choice of cheese over the top of the toppings. This will give the tortilla bake a nice cheesy finish.1/4 cup Mozzarella cheese, Feta cheese, Mozarella cheese
- Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown. The exact cooking time may vary depending on the oven, so keep an eye on it to avoid overcooking.
- Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for a gathering so I doubled the recipe. I used two tortillas, 6 eggs, and 2/3 cottage cheese. Just took longer to cook but it was perfect! It’s so quick and easy and versatile.
Thank you, Brandi! We’re so glad it turned out well for you. 😊
Xo,
Alia & Radwa
Quick, easy, versatile and delicious!
Thank you so much, Lauren!
Xo,
Alia & Radwa
Great recipe! Thank you. I have made these and they are fabulous. This mornings combo was spinach, sun dried tomato, bacon and feta. Scrumptious. My question is I’m trying to meal prep for my son for the week. I’ve made different variety, full cooked and froze. He said they are soggy in the middle.. any suggestions? The first week I only made 3 baked and sent him on his way. He said those heated beautifully in the air fryer. I froze one this morning and will play with perhaps letting it thaw overnight and maybe a higher temp? Just wondering if anyone has tried freezing and their experience. Or any suggestions? Thanks!!
Unfortunately, we haven’t found that this recipe is great to make ahead and freeze as it does become soggy. We would love to know how it goes at a higher temperature!
Xo,
Alia & Radwa
Welp, I’m going to try. Maybe needs fewer watery ingredients, ie, not cottage cheese but another kind of cheese like Gruyère that is creamy instead. Could be a partial bake to freeze, then thaw then cook till done in oven. It’s worth experimenting with to get right, imo. Not trying to alter this rather Devine recipe, it is perfection & ease of making is an answer in and of itself, just freezing somehow to eat later seems like the right thing to do. You can freeze Quiche, for example, creamier ingredients though.
Anyone make this with a dairy free substitution for the cottage cheese?
This is so yummy and versatile. I make 2 and freeze one for another day!
Thank you so much, Denise! We’re so glad you enjoy it. 😊
Xo,
Alia & Radwa
Very good and super simple/ so customizable. Great way to use extra spinach. Reheated well in air fryer
We’re so glad you enjoyed it!
Xo,
Alia & Radwa
Can this be made for a crowd? I’m thinking of layering tortillas in the bottom of a rimmed half sheet pan. Thanks!
We haven’t tested it, but it should work! Please let us know how it turns out if you give it a try. 😊
Xo,
Alia & Radwa
I cooked this egg tortilla bake and came out delicious 🤤
We’re so glad you enjoyed it, Marta!
Xo,
Alia & Radwa
Delicious! I made it almost exactly using tomatoes, spinach, Kalamata olives and cheddar cheese because that’s what I had in the fridge. Also substituted plain Greek yogurt for cottage cheese.
Looking forward to making the Greek egg bake casserole.
Thank you, Marilyn! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
Delicious and love that it is so customizable! I’ll make this a regular. Found this when looking for a way to use my overabundance of baby spinach.
We’re so glad you enjoyed it, Becky! 😊
Xo,
Alia & Radwa
Last night I happened saw your recipe of Egg Tortilla Bake. It looked good which I decided to cook late breakfast/lunch. Good enough, I cooked and baked it into the oven for 30 minutes til it shown golden brown. Let it cool off. I got two slices to get myself some coffees. My first bite was so tasteful til my plate was emptied. It was very good. Look forward to make other recipes from you Food Dolls. Thanks
Thank you so much! We’re so glad you enjoyed the recipe! 😊
Xo,
Alia & Radwa
Absolutely delicious!!! I baked it a little longer, but the tortilla was crispy and firm. Perfect!! My husband actually served himself “thirds” for our brunch😁
We’re so happy to hear this, Ida! 😊
Xo,
Alia & Radwa
I was very short on the flavor options (only had baby spinach and Mexican cheese blend), but it was very good. Texture and appearance were spot on. Increasing the flavors will put this over the top!
The best part for my experience is how well it cooked in the Emeril Lagasse Power AirFryer 360. It baked at 335° for 13 minutes in an aluminum pie pan, and was perfectly cooked. This recipe is quick, easy, and has great options!
I’m so glad to find your website as well.
We’re so happy to have you here, Bev! Thank you for trying out the recipe. We’re glad it was a success!
Xo,
Alia & Radwa
Sooo good
Thank you, Jo!
Xo,
Alia & Radwa
so easy and delicious. the kids love it too. I use a cast iron pan and warm it as the oven warms, coat the tortilla shell with olive oil making it extra crispy. yum
Yummm. We’re so glad you enjoyed it, Kimmy!
Xo,
Alia & Radwa
best breakfest
Thank you, Nina!
Xo,
Alia & Radwa
Hi Food Dolls!
Just made this fabulous idea for breakfast. Of course I had to make it my own by using ingredients I had on hand. That’s what I love about this recipe. I used a spinach wrap , plain yogurt instead of cottage cheese, chopped up fresh spinach, cut up Canadian bacon, Gorgonzola cheese, fresh mozzarella, & chopped red onion for color. My spice is called breakfast blend This all came together perfectly based on baking temp & times. Hubby loves it. Glad I made two. Looking forward to making it with a sausage or bacon crumbles. Endless combos!
Sounds incredible, Leslie! We’re so glad you were able to make it work for you! 😊
Xo,
Alia & Radwa
Hello Again !
Had to make this again! What a great way to use up ingredients. This time I followed the recipe using what I had on hand ; eggs( of course) yogurt( instead of cottage cheese) spinach wrap, cooked chicken Italian sausage ( cut up) Gorgonzola cheese crumbles, cut up fresh spinach, and diced red onion. I love this recipe for its endless ways to prepare. I even had my first one the next day. Warmed up beautifully and I added some avocado on top. I’ll do the same with this one I’m making today. Thanks again.
I love this recipe. I had to experiment a little with the ingredients on hand. I loved when I made this with whole wheat tortillas. Next time, definitely will add turkey sausage and mushrooms. Thanks again!
Yum! We’re so glad you were able to make it work for you. 😊
Xo,
Alia & Radwa
What a delicious, easy breakfast! I’ve made it twice now. Love it.
Thank you!
Diane.
Thank you, Diane! We’re so glad you’re enjoying it. 🥰
Xo,
Alia & Radwa
Hallo,
I have just received your first recipe and therefor not yet tried it.
My first reaction reading your recipe is (you are obviously American and using American measurement but also giving temp in Celsius (I’m Swedish and therefore use European measurement, would suggest you translate All American measurements and not just oven temp to European if you want to reach further than US.
Kind regards
Inga
Thank you for the feedback, Inga! We hope you try some of the recipes. 😊
Xo,
Alia & Radwa
Just tried this now for supper. Sprayed a pie plate. Mixed eggs and cottage cheese well and poured. Added diced ham and sprinkled mozzarella on top. Due to a couple of comments I let it cook longer than probably needed. It was 28 minutes. Puffed up nicely and is soooo delicious!!! I think once cooked, it should be ok overnight in the fridge. I mean I often make my lunch the night before. We shall see…thanks
We’re so glad you enjoyed it, Pam! It might be a little soggy the next day but should still be tasty.
Xo,
Alia & Radwa
It’s too much for me for one day. Can you reheat the next day?
You could try it, but the tortilla is likely to become soggy! You could try reducing the ingredients and using a smaller tortilla instead.
Xo,
Alia & Radwa