If you love a quick breakfast that’s warm, savory, and satisfying, this Baked Egg Tortilla recipe is going to become your new favorite. It’s light yet filling, made with just a handful of ingredients, and perfect for busy mornings when you want something homemade but don’t have time for a big production.
The first time I made this, I was staring at a leftover tortilla and a few eggs in my fridge — and breakfast magic happened. I cracked the eggs, poured them over the tortilla, sprinkled some cheese, and baked. What came out of the oven was crispy on the edges, creamy in the center, and packed with flavor. My kids devoured it in minutes. Now it’s right up there with my Cheesy Tortilla Quiche and Cottage Cheese Flagels as one of our go-to breakfast staples.
Baked Egg Tortilla
Ingredients
Equipment
Method
- Preheat your oven to 375°F and grease a small oven-safe skillet or pie dish with butter or oil.
- Press the tortilla into the dish to form a cup shape with curled edges.
- Whisk together eggs, milk, salt, and pepper. Pour into tortilla and sprinkle with cheese. Add any optional mix-ins.
- Bake for 15–18 minutes, or until eggs are set and tortilla edges are golden.
- Let cool slightly before slicing and serving warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Baked Egg Tortilla
This Baked Egg Tortilla is everything you want in a breakfast — quick, protein-packed, and endlessly customizable. You can keep it simple with just eggs and cheese, or load it up with veggies, meats, or herbs for a more hearty meal. It’s perfect for breakfast, lunch, or even a light dinner when you’re craving something cozy and easy.
If you enjoy effortless yet delicious recipes like my Cottage Cheese and Spinach Crustless Quiche or Pizza Style Cottage Cheese Bake, this recipe will fit perfectly into your kitchen rotation.
Ingredients You’ll Need
For One Baked Egg Tortilla:
- 1 large flour tortilla (8–10 inch)
- 2–3 large eggs
- ¼ cup shredded cheese (cheddar, mozzarella, or your favorite mix)
- 1 tablespoon milk or cream
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
Optional Add-Ins:
- Diced onions, bell peppers, or spinach
- Cooked bacon, sausage, or ham
- Fresh herbs or red pepper flakes for flavor
Like my Cottage Cheese Beef Stroganoff, this dish proves that simple ingredients can come together to create something warm and satisfying.
How to Make Baked Egg Tortilla
Step 1: Preheat the Oven
Preheat your oven to 375°F. Lightly grease a small oven-safe skillet or pie dish with butter or oil.
Step 2: Form the Base
Place the tortilla into the dish, gently pressing it so it forms a cup-like shape. The edges should curl up slightly — that’s what creates the crisp crust.
Step 3: Add the Filling
In a small bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the tortilla base and sprinkle with shredded cheese. Add any mix-ins you love — veggies, meats, or herbs.
Step 4: Bake
Bake for 15–18 minutes, or until the eggs are set and the edges of the tortilla are golden brown.
Step 5: Cool & Serve
Let it cool for a couple of minutes before slicing. Serve warm and enjoy that perfect balance of crispy crust and soft, cheesy center.
It’s as easy and comforting as my Low Carb Crustless Pizza Bowl — minimal effort, maximum flavor.
Tips for Perfect Baked Egg Tortilla
- Use a large tortilla: It should cover the dish and leave some overhang for crispiness.
- Don’t overbake: Check after 15 minutes to avoid dry eggs.
- Add cheese last: A sprinkle of cheese on top helps create a beautiful golden crust.
- Customize freely: Add leftovers like cooked veggies, meats, or even cottage cheese for extra protein.
These simple tricks are the same ones that make my Cottage Cheese and Veggie Bake foolproof every time.
Serving Ideas
Here are some of my favorite ways to enjoy Baked Egg Tortilla:
| Style | Serving Ideas |
|---|---|
| Classic Breakfast | Serve with salsa, avocado slices, and hot sauce |
| Brunch Plate | Pair with roasted potatoes and fruit salad |
| Quick Lunch | Add a side salad or soup |
| Dinner Twist | Top with sautéed veggies and a drizzle of sour cream |
This dish is as versatile as my One-Pan Chicken Gallaba Skillet — you can enjoy it any time of day.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F for 5–7 minutes or microwave for 45 seconds.
Freezing: Wrap baked portions in foil and freeze for up to 2 months. Thaw before reheating.
It’s just as meal-prep friendly as my Buffalo Chicken Bowls — easy to reheat and enjoy all week long.
Flavor Variations
- Southwest Style: Add diced jalapeños, pepper jack cheese, and salsa.
- Greek Style: Use feta, spinach, and sun-dried tomatoes.
- Meat Lover’s: Add bacon, sausage, or ham for a hearty version.
- Veggie Delight: Load up with mushrooms, peppers, and onions.
Just like my Cottage Cheese Beef Noodle Bake, this recipe is endlessly customizable based on what’s in your fridge.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes, you can bake it, refrigerate, and reheat slices throughout the week.
2. Can I add vegetables or cheese?
Absolutely! Add any combination of veggies, meats, or cheeses you love.
3. Can I make it dairy-free?
Yes, use dairy-free cheese and plant-based milk — it works beautifully.
4. Can I use corn tortillas instead of flour?
Yes, though they’re smaller and crisp up a little faster — check around 12 minutes.
The Final Bite
This Baked Egg Tortilla is one of those magical recipes that feels fancy but takes barely any time. With its crispy tortilla crust and cheesy, creamy egg center, it’s the perfect mix of comfort and simplicity.
Whether you’re cooking breakfast for one, feeding your family, or prepping lunches for the week, this recipe will become a go-to in your kitchen — delicious, budget-friendly, and endlessly flexible.