Tortilla Egg Bake With Cottage Cheese

This Tortilla Egg Bake is a quick and easy breakfast, lunch, or dinner idea that’s loaded with fresh Mediterranean veggies and protein-rich cottage cheese. It’s so easy to make and tastes delicious!

This recipe is inspired by the viral Tik Tok tortilla egg bake. This is my family’s go-to meal on busy weeknights when I don’t feel like cooking dinner.

It takes only minutes to prep and goes great with a side of breakfast potatoes, a simple green salad, or fresh fruit on the side.  

This tortilla egg bake is a cross between a frittata and quiche. It’s a high-protein breakfast dish that uses a flour tortilla as a crispy “crust” for baked eggs.

It’s a lazy, low-carb alternative to traditional quiche. You simply press a large tortilla into a pie dish or baking pan, fill it with whisked eggs, vegetables, cheese, and meats (if you want), and bake it until the eggs are set and the edges are golden brown.

Tortilla Egg Bake Ingredients

Flour tortilla: I use a large flour tortilla, which measures about 10 inches in diameter. You can use regular, whole wheat, or a gluten-free option.

Eggs: You’ll need 4 large eggs for this recipe. If you’re not using cottage cheese, use 5 large eggs.

Cottage cheese: I like to add a little cottage cheese to this recipe to boost the protein and make it more filling. I use 2% cottage cheese.

Milk: I like to add a little milk to create a lighter and fluffier texture.

Seasoning: I use dried oregano, garlic powder, salt, and freshly ground black pepper. This gives the dish good flavor.

Veggies: I use baby spinach, cherry tomatoes, and chopped sun-dried tomatoes. You can use whatever veggies you prefer, but this is my favorite combination.

Cheese: I like using crumbled goat cheese or feta. You can use shredded cheddar or Monterey jack if you prefer.

How to make Tortilla Egg Bake

Preheat the oven to 350°F.

Lightly spray the inside of a standard size pie plate with cooking spray. Press the tortilla in the center.

You want to make sure the edges are folded up enough to hold the egg mixture. (See photos for reference).

In a mixing bowl, add the eggs, cottage cheese, milk, oregano, garlic powder, salt, and freshly ground black pepper. Whisk to thoroughly combine.

Add the baby spinach, cherry tomatoes, and sun-dried tomatoes. Stir to combine.

Carefully pour the egg mixture into the pie plate. You may need to use a spoon to spread the mixture to evenly fit inside the flour tortilla, making sure not to go over the edges.

Sprinkle the crumbled goat cheese or feta on top.

Bake for 22-27 minutes, or until the middle is set. (I like my eggs full cooked, so my oven takes 25 minutes).

Let rest for 5 minutes, then cut into wedges and enjoy. (I like using a pizza knife).

Helpful Tips and Storage Instructions

Tastes best when fresh. This tortilla egg bake is best eaten warm after it has been made. You can store leftovers in an airtight container for up to 2 days. The tortilla will soften, but it’ll still taste delicious.

Avoid using too many watery veggies. Some vegetables release water as they cook, which can make the tortilla crust soggy.

Don’t have cottage cheese? You can make this without cottage cheese. Use 5 large eggs and keep everything else the same. I do this all the time when I don’t have cottage cheese on hand.

Use the right size pan. You want to make sure the tortilla is large enough to fold up the edges of the pan so it can hold the egg mixture. A regular pie pan works great for this recipe.

Customize the add-ins based on what you have. Don’t like sun-dried tomatoes? Use chopped kalamata olives. Don’t have spinach? Use finely chopped kale. Don’t have cherry tomatoes? Use finely chopped bell pepper or mushrooms.

Please let me know how you like this Tortilla egg bake with cottage cheese recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this tortilla egg bake as much as I do.

Print