This Tortilla Egg Bake is ready in just 35 minutes and features a crispy tortilla crust, fluffy eggs, sautéed veggies, and savory bacon—perfect for breakfast, brunch, or meal prep.
If you’re looking for a versatile and satisfying breakfast that’s both easy to make and packed with flavor, this Tortilla Egg Bake is your new go-to. As my son told me as he consumed his breakfast– it’s a cross between a quiche and a burrito, all baked in one convenient pie plate!
With just a handful of wholesome ingredients like eggs, veggies, cottage cheese, and a crispy tortilla crust, you’ll have a warm, savory dish that’s great for busy mornings or weekend brunches.
Bonus: it reheats beautifully, so it’s ideal for meal prep too! I recently brought this to my friend who had just had surgery and she loved being able to have a quick breakfast to reheat.
Why this Recipe Works
Tortilla crust shortcut – Using a large tortilla as the base eliminates the need for making a crust, saving time without sacrificing flavor or texture.
Veggie-loaded goodness – Sautéed onions, peppers, and mushrooms add flavor, color, and nutrition in every bite.
Protein-packed and creamy – Eggs and cottage cheese create a fluffy, protein-rich filling that’s both light and satisfying. Even the cottage cheese haters won’t realize it’s in the eggs!
Ingredients
- Butter – Adds rich flavor and is perfect for sautéing vegetables.
- Veggies – I like to use a mix of onions, bell pepper, and mushrooms. The onion and red bell pepper gives the bake a savory base and sweetness when cooked. While the mushrooms add earthiness and umami.
- Eggs – The main protein source and binding ingredient. I use 6 eggs which seems to be perfect for this reicpe.
- Cottage cheese – Adds creaminess and extra protein.
- Seasonings – For mild spice and seasoning I use black pepper and seasoning salt.
- Shredded cheddar cheese – Melts into the bake for a touch of gooey, cheesy goodness.
- Bacon – I like to add a protein and for this I used bacon that I crumbled. However, ground cooked sausage would be great as well.
- 1 (10-inch) tortilla – Acts as a simple and delicious crust.
Directions
Preheat your oven to 350°F.
In a skillet over medium heat, melt the butter. Add diced onion, red bell pepper, and mushrooms. Sauté until softened and lightly browned, about 5–7 minutes. Remove from heat and set aside.
In a large mixing bowl, beat the eggs. Stir in cottage cheese, black pepper, seasoned salt, and the cooked vegetables.
Lightly spray an 8-inch pie plate with non-stick cooking spray. Press the tortilla into the pie plate, forming it into the shape of the dish.
Pour the egg and veggie mixture into the tortilla shell. Sprinkle the shredded cheddar cheese evenly on top.
Bake for 30–35 minutes or until the center is set and a toothpick inserted comes out clean.
Let it cool for 5 minutes before slicing and serving.
FAQs
Absolutely! Spinach, zucchini, or even diced tomatoes would also work well. Just make sure to sauté or drain any high-moisture veggies to avoid a soggy bake.
Yes, this bake reheats well. You can store it in the fridge for up to 4 days and warm it in the microwave or oven before serving.
You can use two smaller tortillas, slightly overlapping them, or trim a larger one to fit your pie dish.
Recipe Tips and Tricks
Here are a few of my tips and tricks when making this tortilla cottage cheese egg bake.
- Use your hands to press the tortilla into the pie plate gently—using a fork can tear it. Warm the tortilla for 10 seconds in the microwave to make it more pliable if needed.
- Sauté the vegetables until all moisture is cooked off to avoid a watery egg bake.
- Let it rest before slicing—give it 5–10 minutes after baking so the eggs can finish setting and hold their shape better.
- Customize with add-ins like chopped spinach, crumbled bacon, or jalapeños to change up the flavor.
- Want a crispier crust? Brush the tortilla with a little olive oil before adding the filling.
If you make this Tortilla Egg Bake recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Egg Tortilla Bake
Equipment
- Measuring Spoons
- Cutting Board
- Knife
- Mixing Bowl
- Saute Pan
- Stove Top
- Oven
- Glass Baking Dish
Ingredients
- 1 Tablespoon Unsalted Butter
- ¼ cup White Onion diced
- ¼ cup Mushrooms diced
- ¼ cup Red Bell Pepper diced
- 6 Eggs d
- ½ cup Cottage Cheese
- ⅛ Teaspoon Black Pepper
- ⅛ Teaspoon Seasoned Salt
- ¼ Cup Shredded Cheese
- 1 10-inch Tortilla
Instructions
- Preheat your oven to 350° Fahrenheit.
- In a skillet over medium heat, melt the butter. Add diced onion, red bell pepper, and mushrooms. Sauté until softened and lightly browned, about 5–7 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk the eggs. Stir in until incorporated the cottage cheese, black pepper, seasoned salt, and the cooked vegetables.
- Lightly spray an 8-inch pie plate with non-stick cooking spray. Press the tortilla into the pie plate, forming it into the shape of the dish.
- Pour the egg and veggie mixture into the tortilla shell. Sprinkle the shredded cheddar cheese evenly on top.
- Bake for 30–35 minutes or until the center is set and a toothpick inserted comes out clean.
- Let the tortilla bake cool for 5 minutes before slicing and serving.
Notes
- Use your hands to press the tortilla into the pie plate gently—using a fork can tear it. Warm the tortilla for 10 seconds in the microwave to make it more pliable if needed.
- Sauté the vegetables until all moisture is cooked off to avoid a watery egg bake.
- Let it rest before slicing—give it 5–10 minutes after baking so the eggs can finish setting and hold their shape better.
- Customize with add-ins like chopped spinach, crumbled bacon, or jalapeños to change up the flavor.
Did you make this recipe? Let me know!