Egg Tortilla Bake is a quick and customizable breakfast dish that’s perfect for busy mornings or weekend brunches. With a base of fluffy eggs, creamy cottage cheese, and a tortilla as the crust, this bake is loaded with your favorite flavor combinations. Whether you’re in the mood for fresh veggies with mozzarella, or a Mediterranean-inspired version with feta and olives, this dish is sure to become a family favorite. The simplicity of the recipe makes it easy to whip up while offering endless possibilities for flavor variations.
Ingredients:
Base Ingredients:
- Cooking spray or a little oil for greasing the baking dish
- 1 tortilla (8-10 inches in diameter)
- 3 large eggs
- ⅓ cup cottage cheese
- Salt to taste
- Black pepper to taste
Flavor Option One (Classic Veggie & Mozzarella):
- Diced tomatoes
- Diced green peppers
- Chopped spinach or arugula
- ¼ cup mozzarella cheese (or choice of cheese)
Flavor Option Two (Mediterranean Feta & Olives):
- Diced tomatoes
- Kalamata olives, chopped
- Red onions, diced
- Chopped spinach
- ¼ cup feta cheese, crumbled
- ¼ cup mozzarella cheese
Flavor Option Three (Spinach, Shallot & Feta):
- ¼ cup chopped shallots
- 2 cups fresh spinach
- ¼ cup crumbled feta cheese
- ¼ cup mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish (approximately 8×8 inches or similar size) with cooking spray or oil.
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs, cottage cheese, salt, and black pepper until fully combined. Set aside.
- Assemble the Tortilla Base:
- Lay the tortilla flat in the prepared baking dish. It should cover the bottom of the dish and create a “crust” for the egg bake.
- Choose Your Flavor Combination:
- For Option One: Spread diced tomatoes, green peppers, and spinach over the tortilla. Pour the egg mixture over the vegetables and sprinkle mozzarella cheese evenly on top.
- For Option Two: Layer diced tomatoes, olives, red onions, and spinach on the tortilla. Pour the egg mixture over the veggies and top with feta and mozzarella cheese.
- For Option Three: Sauté the shallots and spinach in a small pan over medium heat until the spinach is wilted and the shallots are softened (about 3 minutes). Spread the sautéed mixture over the tortilla. Pour the egg mixture over and sprinkle with crumbled feta and mozzarella cheese.
- Bake:
- Place in the preheated oven and cook for 20 to 25 minutes, or until the eggs are firm and the cheese is bubbly and lightly browned.
- You can check doneness by inserting a toothpick in the center—if it comes out clean, it’s ready.
- Serve:
- Let the egg tortilla bake cool for a couple of minutes before slicing and serving. Garnish with extra herbs or cheese if desired. Serve hot, with a side of salsa or avocado for extra flavor.
Conclusion:
Egg Tortilla Bake is the perfect combination of simplicity and versatility. With a base of eggs, cottage cheese, and a tortilla “crust,” it’s a blank canvas ready for your favorite mix of vegetables, cheeses, and seasonings. Whether you’re craving a classic mozzarella and veggie bake or the bold flavors of Mediterranean feta and olives, this dish can be adapted to fit your taste. It’s a delicious, nutritious, and easy meal that will quickly become a breakfast staple in your kitchen.
Egg Tortilla Bake: A Versatile Breakfast Delight (2 Ways)
Ingredients
Base Ingredients:
- Cooking spray or a little oil for greasing the baking dish
- 1 tortilla 8-10 inches in diameter
- 3 large eggs
- ⅓ cup cottage cheese
- Salt to taste
- Black pepper to taste
Flavor Option One Classic Veggie & Mozzarella:
- Diced tomatoes
- Diced green peppers
- Chopped spinach or arugula
- ¼ cup mozzarella cheese or choice of cheese
Flavor Option Two Mediterranean Feta & Olives:
- Diced tomatoes
- Kalamata olives chopped
- Red onions diced
- Chopped spinach
- ¼ cup feta cheese crumbled
- ¼ cup mozzarella cheese
Flavor Option Three Spinach, Shallot & Feta:
- ¼ cup chopped shallots
- 2 cups fresh spinach
- ¼ cup crumbled feta cheese
- ¼ cup mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish (approximately 8×8 inches or similar size) with cooking spray or oil.
Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs, cottage cheese, salt, and black pepper until fully combined. Set aside.
Assemble the Tortilla Base:
- Lay the tortilla flat in the prepared baking dish. It should cover the bottom of the dish and create a “crust” for the egg bake.
Choose Your Flavor Combination:
- For Option One: Spread diced tomatoes, green peppers, and spinach over the tortilla. Pour the egg mixture over the vegetables and sprinkle mozzarella cheese evenly on top.
- For Option Two: Layer diced tomatoes, olives, red onions, and spinach on the tortilla. Pour the egg mixture over the veggies and top with feta and mozzarella cheese.
- For Option Three: Sauté the shallots and spinach in a small pan over medium heat until the spinach is wilted and the shallots are softened (about 3 minutes). Spread the sautéed mixture over the tortilla. Pour the egg mixture over and sprinkle with crumbled feta and mozzarella cheese.
Bake:
- Place in the preheated oven and cook for 20 to 25 minutes, or until the eggs are firm and the cheese is bubbly and lightly browned.
- You can check doneness by inserting a toothpick in the center—if it comes out clean, it’s ready.
Serve:
- Let the egg tortilla bake cool for a couple of minutes before slicing and serving. Garnish with extra herbs or cheese if desired. Serve hot, with a side of salsa or avocado for extra flavor.