Get ready to revolutionize your morning mealtime routine with this Egg Tortilla Bake recipe! It’s the ultimate hack for a quick and satisfying breakfast, brunch, or dinner that’s as easy to make as it is delicious.

In just a matter of minutes, you can whip up this hearty and versatile dish that’s packed with protein and bursting with flavor. Picture this: layers of tortillas, eggs, and your favorite add-ins, all baked together in one dish to golden perfection. It’s a wholesome and satisfying meal that’s sure to become a staple in your recipe repertoire.

Bonus! This dish is incredibly versatile—feel free to customize it with your favorite toppings like different cheeses and veggies, salsa, or avocado for an extra burst of flavor. With its hearty protein-packed goodness and easy prep, this egg tortilla bake is guaranteed to become your new go-to meal for any time of day!

A triangular slice of egg tortilla bake.

Start your day with a delicious and nutritious breakfast by trying our tortilla egg bake with cottage cheese and fresh toppings. This savory dish features a crispy tortilla crust, a creamy egg and cottage cheese base, and a medley of fresh toppings like tomatoes, green peppers, and spinach. 

Topped off with a layer of melted mozzarella cheese, it’s a satisfying and customizable breakfast or brunch option that’s easy to prepare. Whether you’re hosting a brunch or looking for a wholesome breakfast idea, this recipe offers a delicious and filling choice that will kickstart your morning on a flavorful note.

How to Make an Eggscellent Egg Tortilla Bake Recipe

This recipe comes together with just a few minutes of prep time and minimal cook time, which we love! All you need is a round baking dish (or pie dish) and a mixing bowl! 

We even provide two flavor options to satisfy all your tastebuds. However, once you’ve got the base down, you can mix and match whatever you like best.

Ingredient Base

  • Tortillas – We use a single large flour tortilla, but you could also layer several smaller flour tortillas. 
  • 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 and extra fluffy in the center! Full-fat varieties are best. 
  • Salt and Black Pepper – Adjust to taste. You can also include a variety of herbs and spices such as onion powder, garlic powder, paprika, or whatever you like best to add a boost of savory flavor. 

Flavor Option One

  • 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! 
Close up view of an egg tortilla bake topped with fresh herbs.

Flavor Option Two

  • Veggies – Tomatoes, Kalamata olives, red onions, and spinach combine to give this tortilla and eggs recipe a little bit of Mediterranean flair.
  • Cheese – A combination of feta and mozzarella creates a creamy, tangy flavor we adore.
Egg and tortilla bake with tomatoes, red onion, olives, spinach, feta, and mozzarella.

Flavor Option Three

  • 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.


  1. 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. 
  2. Form the “crust”. Place a tortilla in the bottom of the prepared dish, and press down lightly. 
  3. 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. 

Note: If using flavor option three, sauté the shallots and spinach until the spinach wilts before combining the ingredients.

  1. Bake. Transfer the egg tortilla to the preheated oven, and bake until the eggs are set and the top is golden brown. 
  2. Serve. Allow the egg bake to cool slightly, slice, and enjoy warm. 
Slices of an egg tortilla bake with cheese and veggies.

Common Questions About This Egg Tortilla Recipe

Can I use corn tortillas instead? 

We don’t recommend using corn tortillas as they tend to crack in the oven and don’t hold the filling well. If needed, you can swap the flour tortillas for soft gluten-free tortillas instead. 

Can I prep this tortilla egg bake ahead of time? 

Unfortunately, this recipe does not do well when made ahead of time as the tortilla tends to become a bit soggy. Luckily, it’s super easy to make! 

What else can I add? 

Whatever you like! Feel free to mix and match a variety of veggies, protein, cheeses, and toppings to make this egg tortilla bake your own. For instance, diced onions, mushrooms, cooked bacon, sausage, pico, or cilantro all taste great.

More Egg-Filled Breakfast Recipes

A slice of an egg tortilla bake.

Egg Tortilla Bake (2 Ways)

4.87 from 156 votes
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Make your mornings easy with this egg tortilla bake recipe! Easy to customize and ready in 30 minutes, it’s loaded with flavor and protein!


  • 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
  • Mozarella 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


  • 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
    Raw eggs and cottage cheese over a tortilla in a dish.
  • Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
    Whisked egg and cottage cheese mixture over a tortilla.
  • 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 spianch. 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, Mozarella cheese
    Cheese and veggies over a cottage cheese and egg mixture over a tortilla.
  • 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.
    A triangular slice of an egg tortilla bake.
  • 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.


Serving: 1serving | Calories: 340kcal | Carbohydrates: 9g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 686mg | Sodium: 451mg | Potassium: 376mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1915IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.87 from 156 votes (93 ratings without comment)

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Recipe Rating


  1. 5 stars
    Made this today for breakfast. Yum. I only had onions and sweet yellow pepper. Used Colby Jack cheese, 2 tortillas, and 3 jumbo eggs. Easy, quick and delicious!

  2. 5 stars
    I make this recipe quite frequently and it’s delicious. I use 2 eggs and cottage cheese in a small blender with my seasonings. Then I pour it into the tortilla which is in my small cast iron pan. I sprinkle in the cut up tomatoes, green pepper and spinach. Top with some Parmesan and mozzarella. So delicious and healthy.

  3. Regarding Egg Tortilla. I found it was easier to place all the “toppings “ on top of tortilla first. I mix my eggs and cottage cheese in my nutribullet until well blended. Then pour it on top. It gives it a little more bulk with a fluffier egg. ( I use 4 eggs.)

  4. This is just crazy delicious!! Made it 3 times per request- all without cottage cheese simply because we didn’t have it! We keep jars of jalapeños chopped with onion and cilantro chopped with onions so they’re always on top along with thin sliced varieties of tomatoes from our garden. Our cheese drawer is very diverse and this is a great recipe to use all those little bits. And we’re Texans so never out of tortillas!! Thanks for a great very pretty recipe!

    1. We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review, Pamela!

      Alia & Radwa

  5. I would love to try this recipe but was wondering if I could omit to the cottage cheese??

    1. We don’t recommend it! It adds volume, texture, and helps the eggs set. You can’t taste it!

      Alia & Radwa

      1. I substituted sour cream for the cottage cheese. Added cooked diced bacon sausage mushrooms scallions shredded Colby cheese. Baked for 25 minutes. Turned out great.

        1. We’re so glad you were able to make it work for you! Thank you for trying it out, Lynn. 😊

          Alia & Radwa

  6. 5 stars
    This is a keeper! I used Kalmata olives, cherry tomatoes, baby Shitake mushrooms, and Feta cheese. Topped with mozzarella cheese, alepo pepper and sumac. So yummy 😋

  7. 5 stars
    This is a keeper! I used Kalmata olives, baby Shitake mushrooms, Feta cheese. Topped with mozzarella cheese, alepo pepper and sumac. So yummy 😋

  8. 5 stars
    Wow. Impressive. My husband really enjoyed and so did I. We did whole wheat tortillas, bacon, bell pepper, tomato, mushrooms and lots of different cheeses. A keeper for sure.

    1. Yum! We’re so glad you enjoyed it, Kim! Thank you for trying it out. 😊

      Alia & Radwa

    1. We haven’t tested it but think it would work. We would love to know how it goes if you do give it a try!

      Alia & Radwa

        1. We don’t recommend substituting the cottage cheese, but you can’t taste it at all!

          Alia & Radwa

          1. I don’t like cottage cheese either but you will never know it’s there. Also, it adds protein.

  9. 4 stars
    This is my dinner tonight. Very easy to make as well. My Instacart brought me tortilla shells instead of Buritto sized so I made it work it just wasn’t as pretty. Used white & cremini mushrooms, baby spinach, red onions & a few different shredded cheeses I had. Was delicious & will definitely make this again with a bunch of different odds & ends I have left over in the fridge if I can catch them before they go bad. 😊

    1. We’re so glad you enjoyed it! Thank you for trying it out and taking the time to leave a comment! 😊

      Alia & Radwa

  10. 5 stars
    I made this recipe 3 times this week. I always eat half. I will keep making it until the cottage cheese is finished.