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.
Delicious breakfast or light lunch option. Easy to make.
Thank you, Irene. We’re so glad you enjoyed it!
Xo,
Alia & Radwa
Delish. I used lots of fun things inc dill green onions, cilantro, shredded zucchini that I drained dry, a bit of frozen spinach, feta and parmesan on a whole wheat tortilla, bc that’s what hubby brought home.
Yes, it’s so good for using up leftover ingredients! We’re so glad you enjoyed the recipe, Rosemary! 🥰
Xo,
Alia & Radwa
Thanks so much! Very yummy….I added fresh broccoli too. 😋 What temperature do you set the oven for?
We’re so glad you enjoyed it! We bake at 350 degrees Fahrenheit. Just keep a close eye on it, and adjust the baking time as needed!
Xo,
Alia & Radwa
Just made theirs for breakfast, it’s so easy and delicious! Will be making different variations of it every week.
Thanks
We’re so glad you enjoyed it! 😊
Xo,
Alia & Radwa
Will this work with Low carb / Keto tortillas like La Banderita 0 carb ?
We haven’t tested it but think it would work. We’d love to know how it goes if you do give it a try!
Xo,
Alia & Radwa
Loved it, will be making many more!!
Thank you so much, Sandra!
Xo,
Alia & Radwa
Hi
Is option 3 supposed to have more eggs and cottage cheese? How long could i leave itbin the fridge? Your recipe looks great. TIA
3 eggs and 1/3 cup cottage cheese! We don’t recommend storing it as it tends to become soggy. 🙂
Xo,
Alia & Radwa
Love this with the tortilla vs. crust!! Much lighter. I added red peppers and Kalamata olives and it was delicious.
Yum! We’re so glad you enjoyed it, Peggy!
Xo,
Alia & Radwa
Comes out great every time! I love that it is quick to make, uses staples I always have n my kitchen, and is super healthy. Bonus: it’s great using up bits and bobs left in the fridge.
Thank you, Angela! We’re so glad you enjoy it. 😊
Xo,
Alia & Radwa
This is a great recipe, but I’m wondering if it could be made with egg whites.
Yes, just adjust the cooking time as needed!
Xo,
Alia & Radwa
Mine is in the oven , can’t wait to try !!! Thank you for sharing !!!
Turned out amazingly and will go into the rotation for sure
We’re so happy to hear this! Thank you for trying it out, Janice. 😊
Xo,
Alia & Radwa
Super easy. I put tons of veggies in and also added some blue cheese topping. I can hardly wait to have some of it for breakfast!!! Can’t wait to try so many variations!! Thanks
We hope you enjoy it, Carolyn! 😊
Xo,
Alia & Radwa
Brilliant, my lazy dinner idea when I don’t feel like cooking!
We’re so glad you enjoy it!
Xo,
Alia & Radwa
Wondering if a wrap (like sun dried tomato) would work in place of the tortilla?
We haven’t tested it but think so! We’d love to know how it goes if you try it out. 😊
Xo,
Alia & Radwa
feed me more
We love this recipe. The first time I made it I didn’t have any cottage cheese so I substituted ricotta cheese. It worked really well so I use it all the time. For add-ins I sautéed some chopped portobellos, grape tomatoes, and some steamed chopped asparagus. For cheeses I used Gouda and an Italian blend of Parmesan and Romano. After it came out of the oven I sprinkled some chopped Cilantro on top. A real winner.
Yum! Thank you, Betsy! We’re so glad you’re able to make it work for you. 😊
Xo,
Alia & Radwa
My husband and I LOVE, LOVE, LOVE this recipe! I’ve made it twice in three days. It is such a simple recipe yet so delicious. I pair it with fresh fruit for breakfast/brunch or with a side salad for dinner, and it’s the perfect meal!
Thank you, Lynette! We’re so happy to hear this!
Xo,
Alia & Radwa
Can I substitute sour creme for cottage cheese?
Thanks,
Pat
We can’t guarantee how it would turn out but think it would work! The taste and texture will just be slightly different.
Xo,
Alia & Radwa
When you write nutrition information it is only helpful if you write serving size and number of servings per recipe. Otherwise it serves no purpose.
The number of servings are always listed at the top of the recipe card!
Xo,
Alia & Radwa
It was very good and very easy!! We will be having it again, changing it up depending on what we have and what we want that day. I baked it in a 8 inch cast iron skillet, it was perfect!
Thank you, Lisa! We’re so glad you enjoyed it!
Xo,
Alia & Radwa