A Baked Egg Tortilla is one of those simple meals I turn to when I want something comforting, protein-packed, and easy to prepare. I love how the tortilla bakes up crisp around the edges while the egg filling turns fluffy and flavorful. It works beautifully for breakfast, brunch, or even a light dinner when I want something satisfying without too much effort.
Why You’ll Love This Recipe
I love this recipe because it combines convenience with wholesome ingredients. I only need a handful of basic items, yet the result feels hearty and complete. The crispy tortilla crust contrasts perfectly with the soft, cheesy egg center.
I also appreciate how customizable it is. I can swap in different vegetables, add herbs, or experiment with cheeses depending on what I have in my kitchen. It’s naturally vegetarian, high in protein, and ideal for meal prep. I find it filling without feeling heavy, which makes it perfect for any time of day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large flour tortilla
4 large eggs
1/4 cup milk
1/2 cup grated cheddar cheese
1/4 cup grated mozzarella cheese
1/2 cup fresh spinach, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red bell pepper, finely diced
2 tablespoons red onion, finely chopped
Salt to taste
Black pepper to taste
1 tablespoon olive oil
Directions
I start by preheating my oven to 375°F (190°C) and lightly greasing a small baking dish with olive oil.
Next, I press the flour tortilla into the prepared baking dish, gently shaping it so it forms a crust along the bottom and slightly up the sides.
In a mixing bowl, I whisk together the eggs and milk until the mixture is smooth and well combined.
I stir in the cheddar cheese, mozzarella cheese, chopped spinach, cherry tomatoes, diced red bell pepper, and red onion. Then I season everything with salt and black pepper to taste, mixing gently so the ingredients are evenly distributed.
I pour the egg mixture into the tortilla-lined baking dish and spread it out evenly.
I bake it for 20 to 25 minutes, until the eggs are fully set in the center and the tortilla edges turn golden and crisp.
Once baked, I remove it from the oven and let it cool for a few minutes before slicing and serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 320 kcal per serving
Servings: 2 servings
Variations
I sometimes add cooked mushrooms or zucchini for extra vegetables and texture. When I want a bit of heat, I mix in diced jalapeños or a pinch of chili flakes.
If I prefer a richer flavor, I substitute part of the milk with a splash of cream. I also enjoy experimenting with different cheeses like feta or pepper jack for a unique twist. For added protein, I occasionally include cooked turkey sausage or grilled chicken.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I am ready to eat, I reheat a slice in the oven at 350°F (175°C) for about 8 to 10 minutes to help maintain the crisp tortilla texture.
If I am short on time, I use the microwave for 1 to 2 minutes, though the tortilla will be softer. I find that covering it lightly with a damp paper towel helps prevent it from drying out.
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FAQs
Can I make this recipe ahead of time?
Yes, I often prepare it in advance and refrigerate it once cooled. I simply reheat slices as needed for a quick breakfast or snack.
Can I use a corn tortilla instead of flour?
I can use a corn tortilla, but I find that flour tortillas hold their shape better and create a sturdier crust.
How do I know when the eggs are fully cooked?
I check the center with a knife or toothpick. If it comes out clean and the middle is set without being jiggly, it is ready.
Can I freeze baked egg tortilla?
I can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. I thaw overnight in the refrigerator before reheating.
What other vegetables work well in this recipe?
I like adding mushrooms, broccoli florets, zucchini, or even leftover roasted vegetables. I just make sure to avoid overly watery vegetables or cook them slightly beforehand.
Conclusion
This baked egg tortilla is one of my favorite reliable recipes when I want something easy, nourishing, and versatile. I love the balance of crispy tortilla and fluffy eggs, along with the colorful vegetables and melted cheese. Whether I serve it for breakfast, brunch, or dinner, I always end up with a satisfying and wholesome meal that feels both simple and special.
📖 Recipe:
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Baked Egg Tortilla
- Total Time: 35 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This baked egg tortilla features a crispy golden tortilla crust filled with fluffy eggs, melted cheese, and fresh vegetables. It is a simple, protein-packed meal perfect for breakfast, brunch, or a light dinner.
Ingredients
1 large flour tortilla
4 large eggs
1/4 cup milk
1/2 cup grated cheddar cheese
1/4 cup grated mozzarella cheese
1/2 cup fresh spinach, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red bell pepper, finely diced
2 tablespoons red onion, finely chopped
Salt to taste
Black pepper to taste
1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.
- Press the flour tortilla into the prepared baking dish, shaping it to form a crust along the bottom and slightly up the sides.
- In a mixing bowl, whisk together the eggs and milk until smooth and well combined.
- Stir in the cheddar cheese, mozzarella cheese, chopped spinach, cherry tomatoes, diced red bell pepper, and red onion. Season with salt and black pepper to taste and mix gently.
- Pour the egg mixture into the tortilla-lined baking dish and spread evenly.
- Bake for 20 to 25 minutes, until the eggs are fully set in the center and the tortilla edges are golden and crisp.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
Add cooked mushrooms, zucchini, or broccoli for extra vegetables and texture.
For a spicy kick, mix in diced jalapeños or a pinch of chili flakes.
Substitute part of the milk with cream for a richer flavor, or try feta or pepper jack cheese for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 8 to 10 minutes to maintain crispness, or microwave for 1 to 2 minutes if short on time.
Freeze individual slices tightly wrapped for up to 2 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 390 mg
