Golden, crackly edges, a fluffy center, and endless ways to customize—this Crispy Egg Tortilla is one of those recipes that feels a little bit magical for how simple it is. Bonus: it works just as well for a speedy breakfast as it does for a protein-packed lunch or snack.
Table of Contents
- What is a Crispy Egg Tortilla?
- How to Make an Eggscellent Crispy Egg Tortilla Bake
- Ingredient Base
- First Flavor Option
- Second Flavor Option
- Third Flavor Option
- How to Make a Crispy Egg Tortilla
- Variations
- Can I Store Leftovers?
- Common Questions About This Crispy Egg Tortilla Recipe
- More Egg Recipes
- Crispy Egg Tortilla (3 Ways) Recipe
What is a Crispy Egg Tortilla?
A crispy egg tortilla is a baked egg-and-tortilla combo where a flour tortilla acts like a thin “crust” and the eggs bake up soft and airy on top. As it cooks, the tortilla crisps around the edges while the center stays tender and savory, giving you a mix of contrasting textures in every bite!
Unlike a stovetop fried egg tortilla or egg tortilla wrap, this version is oven-baked, making it hands-off and perfect for feeding more than one person at a time. It’s also incredibly flexible—you can keep it simple or load it up with veggies, cheese, and your favorite flavors depending on what’s in your fridge or pantry.
How to Make an Eggscellent Crispy Egg Tortilla Bake
Ingredient Base
- Tortillas – We use a single large flour tortilla, but you could also layer several smaller flour tortillas. To prevent them from getting soggy, warm the pan a bit before placing the tortilla in it or layer a bit of cheese (either shredded or cream cheese) on before pouring on the egg mixture.
- Eggs – We don’t recommend using egg whites unless you want the flavor of the cottage cheese to be front and center.
- Cottage Cheese – This is our secret ingredient to making this egg tortilla recipe full of protein. It’s also the key to an extra fluffy center–no rubbery eggs here! Full-fat varieties are best.
- Salt and Black Pepper – Adjust to taste. You can also include a variety of herbs and spices. Onion powder, garlic powder, paprika, (or whatever you like best) add a boost of savory flavor.
First Flavor Option
- Veggies – Diced tomatoes, green bell peppers, and spinach or arugula help add color, vitamins, and nutrients.
- Cheese – We use mozzarella cheese, but any variety you like best will taste great. For the best results, buy a whole block and grate it yourself!
Second Flavor Option
- Veggies – Tomatoes, Kalamata olives, red onions, and spinach combine for a little bit of Mediterranean flair.
- Cheese – A combination of feta and mozzarella creates a creamy, tangy flavor we adore.
Third Flavor Option
- Veggies – Chopped shallots and fresh spinach add a pop of color and a savory, mildly sweet flavor.
- Cheese – A combination of feta cheese and mozzarella cheese adds lots of gooey, savory goodness.
How to Make a Crispy Egg Tortilla
- Prepare. Start by preheating your oven and greasing a round baking dish or pie dish with cooking spray or a small amount of butter or oil.
- Form the “crust”. Next, place a tortilla in the bottom of the prepared dish, and press down lightly.
- Layer. Whisk the eggs and cottage cheese together in a bowl until smooth. Season with salt and pepper. Then, pour the mixture over the tortilla, and sprinkle your toppings evenly on top. If you’re using shredded or crumbled cheese, add it to the top after the other toppings.
Note: If using flavor option three, sauté the shallots and spinach until the spinach wilts before combining the ingredients.
- Bake. Transfer the egg tortilla to the preheated oven, and bake until it’s browned and the eggs are set but still soft.
- Serve. Finally, allow the egg bake to cool slightly, slice, and enjoy warm.
Variations
- Spiciness – Stir Sriracha, chili crisp, diced jalapenos, or crushed red pepper flakes into the egg mixture for a bit of heat.
- Tortilla – Use a low-carb, gluten-free, or high-protein wrap (just know the edges won’t get quite as crisp as a flour tortilla).
- More Toppings – Top with slices of avocado, hot sauce, or a dollop of Greek yogurt (or your favorite additions)!
- Meat – Fold cooked ground beef, sausage, or bacon into the egg mixture.
Can I Store Leftovers?
This crispy egg tortilla is best enjoyed fresh, since the tortilla softens as it sits and loses some of its crunch.
Leftovers are easy to keep in the fridge. Just store slices in an airtight container for up to 3 days and reheat them in a skillet or air fryer to bring back some crispness.
Freezing is possible for make-ahead meals, too. Wrap individual slices tightly and freeze them for up to 2 months, then reheat straight from frozen in the oven or air fryer until warmed through.
Common Questions About This Crispy Egg Tortilla Recipe
Using the oven helps the tortilla crisp gradually while the eggs cook evenly, so you don’t end up with scorched edges and undercooked centers.
Flour tortillas crisp more evenly and hold their shape better than corn tortillas, which tend to crack and dry out.
Since this version is baked, there’s no flipping required, which makes it especially beginner-friendly!
Yes, they can be made ahead and reheated, but they’re at their crispiest right out of the oven.
More Egg Recipes
If eggs are your love language, you’re in the right place! These easy recipes make eggs the star of the show, or allow them to act in a solid supporting role.
Viral Feta Fried Eggs
Turkish Poached Eggs with Cottage Cheese
One Pot Fried Rice
Eggs and Dates (Egyptian Eggs with Agwa)
Crispy Egg Tortilla (3 Ways)
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Ingredients
- Cooking spray or a little oil for greasing the baking dish
- 1 tortilla 8-10 inches in diameter
- 3 large eggs
- 1/3 cup cottage cheese
- Salt to taste
- Black pepper to taste
Flavor Option One
- Tomatoes diced
- Green peppers diced
- Spinach or arugula chopped
- 1/4 cup mozzarella cheese (or choice of cheese)
Flavor Option Two
- Tomatoes
- Kalamata olives
- Red onions
- Spinach
- Feta cheese
- Mozzarella cheese
Flavor Option Three
- 1/4 cup chopped shallots
- 2 cups fresh spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/3 cup cottage cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating up, gather all the ingredients, and prepare the toppings.
- Take a round baking dish or a pie dish that's approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray or a small amount of oil.Cooking spray or a little oil for greasing the baking dish
- Place the tortilla at the bottom of the baking dish to create the crust.1 tortilla
- In a mixing bowl, whisk together the eggs and cottage cheese until well combined. Season the mixture with a pinch of salt and pepper to taste.3 large eggs, 1/3 cup cottage cheese, Salt to taste, Black pepper to taste
- Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
- Now, add the toppings. Be creative with this step! Sprinkle diced tomatoes, diced green peppers, and chopped spinach or arugula evenly over the egg mixture. Or, use flavor option two with tomatoes, olives, red onions, and spinach. Feel free to add other ingredients like diced onions, mushrooms, or cooked bacon if desired. NOTE: If using flavor option three, sauté the shallots and spinach in a skillet until the spinach wilts before combining the ingredients.Tomatoes, Green peppers, Spinach or arugula, Tomatoes, Kalamata olives, Red onions, Spinach
- Finally, sprinkle the mozzarella cheese, feta and mozzarella, or choice of cheese over the top of the toppings. This will give the tortilla bake a nice cheesy finish.1/4 cup mozzarella cheese, Feta cheese, Mozzarella cheese
- Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown. The exact cooking time may vary depending on the oven, so keep an eye on it to avoid overcooking.
- Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
sounds amazing! my kids are wrestlers and always trying to find new things to eat that have a good source of protein and veggies. I can’t find in your recipe the temperature for the oven.
Hi Shannon,
We love that our recipe might help to feed your hungry athletes! So sorry you didn’t see the oven temp! If you jump to the recipe card, it mentions 350 degrees. Best wishes to your kiddos in their competitions!
xo,
Alia & Radwa
Love the recipe but I think the calories are off. If there are 340/serving and 4 servings the whole thing would be close to 1400 calories which seems really high for 3 eggs, 1 tortilla, cottage cheese, cheese and veggies.
Hi Andie,
This is a good catch! We realized that our nutrition calculator was set to 1 serving while the recipe card said 4 servings. We have adjusted it so that the calculator could recalculate. That said, it is using all of the ingredients from the three different options so it’s still just an estimate. But it should give you a better idea of what to expect. Thank you so much for your valuable feedback!
xo,
Alia & Radwa
How do you keep the tortilla from getting soggy? I pan toasted the tortilla ahead of time, and it still got soggy. No crisp edges either since the eggs covered the whole thing.
Hi Nicole,
We’re sorry to hear your tortilla turned out soggy! We love that you pan roasted it first, so that’s a great start! Another trick is to create a barrier between the eggs and tortilla by sprinkling on shredded cheese or spreading on a thin layer of cream cheese. We hope that helps!
xo,
Alia & Radwa
Restaurant-quality delicious! Showing nutritional information would be nice.
Hi Lon!
If you check out the bottom of the recipe card, you’ll see the nutrition facts. Hope that helps!
xo,
Alia & Radwa
This was delicious 😋 I made it with tomato spinach and red onions. Very simple and quick. Will definitely be making this again!
Hi Tracy,
We’re so glad that you liked it and plan to make it again!
xo,
Alia & Radwa
Super good! You can use pretty much any ingredient that sounds good! On my list of all time faves!
Hi Kim,
We’re so glad you love it — it’s one of our favorite ways to start the day!
xo,
Alia & Radwa
Oh my goodness!! This is DELISH!!
I used the base you suggested, and added fresh spinach and kale, goat cheese, little flavor bomb tomatoes, Parmesan cheese, pepper jack cheese, and topped with mozzarella cheese!! It took about 45 mins in my oven at 350*
Gotta go…. I think I’ll have another piece!! Bon’ Appetite!!
Hi Linny,
We love this kind of feedback — yay! So glad you loved it!
xo,
Alia & Radwa
We’re putting together the shopping list snd will hopefully tryseveral of these this weekend.
Hi Jeffrey,
We love to hear this! Let us know how it all turns out!
xo,
Alia & Radwa
What else can you use besides cottage cheese
Hi Missy,
You can try subbing ricotta, cream cheese, or Greek yogurt. Hope that helps!
xo,
Alia & Radwa
Can I make this in the air fryer?
This looks and sounds fabulous. The carb count is off though. A large flour tortilla is about 30 gm not 9.
PS you two are adorable!
Hi Kim — that you for your sweet comment! We appreciate it! FYI, the nutrition facts are for one serving (the recipe makes 4 servings) so our tortilla had 36 carbs overall, but 9 per serving. Hope that helps! 🙂
Hi, I tried the Egg Tortilla Bake and my family and I loved it! I was wondering if I tripled the recipe, what dish do you recommend cooking it in? Thank you!!
We’re so glad you enjoyed it, Amina! We recommend using three pie dishes. They help the tortilla hold its shape!
Xo,
Alia & Radwa
Very reminiscent of quiche without the labor of dealing with a crust. To eliminate some of the sogginess, this worked for me: preheated the oven to 375 degrees; lightly sauteed & drained (on paper towels) the mushrooms, spinach & sliced grape tomatoes; olives, fire-roasted peppers & red bell peppers were also blotted with paper towels; preheated the skillet on low-medium setting on stove burner, then removed from burner; lightly coated tortilla with olive oil & placed that side down in the heated skillet; placed layers of veggies & egg mixture on the tortilla & immediately placed in preheated oven. Baked approximately 40 minutes until eggs no longer bubbled on top; look thru oven window & DO NOT open the oven door until eggs are setup. The skillet was removed from the oven & mozzarella was spread over the top, then placed under the broiler until the cheese was bubbly & lightly browned. Perfect results! Most likely, you’ll need to preheat the skillet to heat up the left overs to prevent the soggy bottom.
Thank you for the feedback, Pat! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa