This easy tortilla egg bake might have been our most-made dish over the summer. It takes literal minutes to prepare and is so easy, my teens made it on a regular basis. Just put a large tortilla in a pie plate and fill it with an easy egg mixture and it results in crispy edges, creamy filling, and terrific flavor. We sometimes even make this on weekdays for breakfast and it bakes while the kids are getting ready for school. We eat this handheld, often as a snack, but you could just as easily pair it with a salad and fruit for an easy and elegant meal.
Ingredients Needed
- Burrito size tortilla (10″) – To make this in a standard pie plate, you’ll need a large burrito size torilla.
- Eggs
- Cottage Cheese – Cottage cheese is so great with eggs, it adds creaminess and creates the perfect fluffy, custardy texture. Since all brands have different consistencies, you may find that brands with more liquid may cause your eggs to take a little longer to set up. I love this Good Culture brand I have in my photos because it’s significantly thicker and has less moisture than other brands.
- Grated cheddar cheese – feel free to switch up the cheese for fun flavors
- Dry Mustard
- Salt and Pepper
- Chives – I use fresh chives because I have them in my garden, but you can substitute dried.
- Sliced Deli Ham (optional) – we love sliced ham, or even crumbled bacon here, but you can also leave that out and it’s delicious.
How to Make
- Spray a standard pie dish with non-stick spray and place a large tortilla in.
- In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, salt and pepper, dry mustard, chives and ham.
- Pour mixture into tortilla.
- Bake until set. Slice and Serve!
Helpful Notes and Tips
- I think this is best eaten fresh! But if you can’t finish it, you can store leftovers in an airtight container in the fridge and reheat when you’re ready to eat it. The tortilla softens after storage, but it still tastes super delicious. My kids even eat it cold!
- Sizing: I consistently use my standard Pyrex Pie Plate, and burrito size Mission or Kroger brand tortillas, and the quantities and sizing work out great for me. If your pie plate is slightly larger than mine, or your tortillas slightly smaller, you might find it fills it up differently.
- Nutrition Variations: You can certainly adjust ingredients to fit your nutrition needs, including lowfat cheeses, more egg whites, etc. It however should not come as a surprise that I feel this is most delicious when made as written, with full fat ingredients.
Variations
This is definitely an easy recipe to adapt. I like to stay close to my base recipe, but switch up seasoning and cheeses for different flavor variations. You can certainly add veggies as well, however keep in mind that vegetables usually add water and that can change the texture of the overall dish. I recommend trying it as written first, and then trying different combos to see what you like! Here’s some ideas:
- Try pepperjack cheese for a fun flavor kick
- Sub out a different herb of your choice, we love fresh basil, too.
- Instead of ham, try crumbled bacon.
- Add Jack cheese and a couple tablespoons of mild green chilis for a riff on this favorite recipe.
Frequently Asked Questions
I think this is best eaten fresh, like most eggs are- but that being said, it’s also really good warmed back up. I sometimes make this to keep in the fridge for quick breakfast. Just store in an airtight container and gently warm in the microwave. The tortilla softens a bit after storage, but it still tastes super delicious. My kids even eat it cold!
Yes! As with most egg dishes, freezing will change the texture slightly. The cheeses in this recipe help with keeping it creamy and fluffy and not too “spongy” as can sometimes happen with frozen eggs. When reheating from frozen, I suggest gently thawing at half pour first for a minute or two before warming completely.
Of course! There are endless custom options here. We’ve made this with pepper jack cheese and green chilis, added spinach, etc. Feel free to experiment, but this base recipe is definitely our family favorite.
Easy Tortilla Egg Bake
Ingredients
- 1 burrito size tortilla (10")
- 5 large eggs
- ½ cup cottage cheese I love Good Culture brand in this recipe
- ½ cup grated cheddar cheese about 1.5 oz
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ¼ teaspoon dry mustard
- 2 tablespoons fresh chives or substitute dried, or just leave out!
- 1-1.5 oz chopped sliced ham, optional abt ¼ cup, optional
Instructions
- Preheat oven to 350°
- Spray a standard 9 inch pie plate with cooking spray and press a large burrito size tortilla (10") in the center.
- In a mixing bowl, combine eggs, cottage cheese, cheddar cheese, salt, pepper, dry mustard, chives, and ham and whisk to combine. Pour egg mixture into pie plate.
- Bake for 20-25 minutes. In my oven, it's always done right at 23 minutes. It goes from under to overcooked VERY quickly so keep an eye on it at the end. It should look puffed and set on top. The center should be soft with just a tiny bit of movement when shaken, but not jiggle like liquid. If over-baked, the eggs just won't be as creamy and custardy.
- Let it sit for about 5 minutes and then cut into wedges.
Notes
-
- I think this is best eaten fresh!I think this is best eaten fresh, like most eggs are- but that being said, it’s also really good warmed back up. I sometimes make this to keep in the fridge for quick breakfast. Just store in an airtight container and gently warm in the microwave. The tortilla softens a bit after storage, but it still tastes super delicious. My kids even eat it cold! You can also store pieces in the freezer. I recommend thawing at half power before heating completely.
- Cottage Cheese: Since all brands have different consistencies, you may find that brands with more liquid may cause your eggs to take a little longer to set up. I love Good Culture brand because it’s significantly thicker and has less moisture than other brands.
-
- Sizing: I consistently use my standard Pyrex Pie Plate, and burrito size Mission brand tortillas, and the quantities and sizing work out great for me. If your pie plate is slightly larger than mine, or your tortillas slightly smaller, you might find it fills it up a little too high. Feel free to adjust, but know you can fill it nearly to the top and it will puff up, but won’t “rise” too much so feel free to generously fill the tortilla if you need to.
-
- Flavor Variations: There are endless custom options here. We’ve made this with pepperjack cheese and green chilis, added spinach, etc. Feel free to experiment, but this base recipe is definitely our family favorite.
-
- Nutrition Variations: You can certainly adjust ingredients to fit your nutrition needs, including lowfat cheeses, more egg whites, etc. It however should not come as a surprise that I feel this is most delicious when made as written, with full fat ingredients.
Questions & Reviews
My 2nd time making this and ALAS – when I went to the refrigerator to get the cottage cheese, there was none!
However, I did have Greek yogurt and guess what?? It was a great substitute! 🙂
Very yummy and easy!
ooh that’s great to know!
This is addicting. So good. I’ve made it two weeks in a row now. My kids love it too. I don’t know where people get big enough tortillas so I have to layer 3 to fit my pie crust pan. So yummy. My kids love the crispy tortillas edges. Awesome recipe. Can’t wait to play around with more favors.
This is so easy and delicious!!! Thank you!
I made this Saturday evening as a snack for my kids. They ate it up and immediately asked for another, so we whipped up another! I wish eggs weren’t so expensive, or we could have done a third. Thanks for the fantastic recipe!
I made these, but in a jumbo muffin tin instead of a pie plate. It was just as good as I expected it to be and perfectly portioned!
I did make a few adjustments: 6 small low carb/keto tortillas, 300g of eggs mixed whole and whites, 150g cottage cheese. I adjusted weights to be distributed evenly across 6 servings. I also added bacon and mushrooms because that’s a combo I like. Bake time was about 25 mins for the muffins.
I made it this morning for breakfast and we LOVED it👍💕 I added a little chopped green chili. Soooo good and super simple to make. Thank you!!