Name: Baked Egg Tortilla
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 large eggs; 2 large flour tortillas; 1/2 cup milk; 1/2 cup shredded cheddar cheese; 1/4 cup mozzarella cheese; 1/2 red bell pepper, finely chopped; 1/4 red onion, finely diced; 1 cup fresh spinach, chopped; 1 small tomato, diced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon dried oregano

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I love making this Baked Egg Tortilla when I want something hearty, simple, and packed with protein. It combines fluffy eggs, fresh vegetables, and melted cheese layered between soft flour tortillas, all baked together in one dish. I find it perfect for breakfast, brunch, or even a light dinner.

Baked Egg Tortilla

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

2 large flour tortillas

½ cup milk

½ cup shredded cheddar cheese

¼ cup mozzarella cheese

½ red bell pepper, finely chopped

¼ red onion, finely diced

1 cup fresh spinach, chopped

1 small tomato, diced

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika

¼ teaspoon dried oregano

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a round baking dish or oven-safe skillet with olive oil.

I press one tortilla into the bottom of the prepared dish, gently pushing it up the sides to create a sturdy base.

In a large mixing bowl, I whisk together the eggs, milk, salt, black pepper, paprika, and oregano until the mixture is smooth and fully combined.

I evenly sprinkle the chopped bell pepper, red onion, spinach, and tomato over the tortilla base.

Next, I carefully pour the egg mixture over the vegetables, making sure everything is evenly distributed.

I sprinkle the cheddar and mozzarella cheese evenly over the top.

Then I place the second tortilla on top and gently press it down into the egg mixture.

I bake it for 20–25 minutes, until the eggs are fully set in the center and the top tortilla turns lightly golden.

After removing it from the oven, I let it cool for about 5 minutes before slicing it into wedges and serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Each serving contains approximately 320 kcal.

Variations

I sometimes add cooked mushrooms or zucchini for extra vegetables. When I want more protein, I mix in cooked turkey sausage or diced grilled chicken. For a spicier version, I like adding chopped jalapeños or a pinch of chili flakes. I also experiment with different cheeses like pepper jack or feta to change the flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I am ready to reheat, I warm individual slices in the microwave for about 1–2 minutes. If I want the tortilla to stay slightly crisp, I reheat it in the oven at 350°F (175°C) for about 8–10 minutes. I can also freeze individual portions wrapped tightly for up to 2 months and reheat them directly from frozen in the oven.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare it the night before and store it in the refrigerator. I simply reheat slices in the morning for a quick breakfast.

Can I use corn tortillas instead of flour tortillas?

I can use corn tortillas, but I find that flour tortillas create a softer and more flexible texture. Corn tortillas may result in a firmer base.

How do I know when the eggs are fully cooked?

I check the center with a knife or toothpick. If it comes out clean and the center feels set, I know it is ready.

Can I make this dairy-free?

I can substitute the milk with a plant-based alternative and use dairy-free cheese. The texture may vary slightly, but it still works well.

Can I add meat to this recipe?

Yes, I can add cooked bacon, sausage, or shredded chicken. I make sure the meat is fully cooked before adding it to the egg mixture.

Conclusion

I find this Baked Egg Tortilla to be one of my favorite go-to meals when I want something easy, filling, and flavorful. It brings together simple ingredients into a satisfying dish that works for breakfast, brunch, or dinner. I love how adaptable it is, and I enjoy customizing it to suit my tastes and what I have on hand.

📖 Recipe:

Baked Egg Tortilla

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A hearty and protein-packed baked egg tortilla layered with fluffy eggs, fresh vegetables, and melted cheese between soft flour tortillas. Perfect for breakfast, brunch, or a light dinner.

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a round baking dish or oven-safe skillet with olive oil.
Press one tortilla into the bottom of the prepared dish, gently pushing it up the sides to form a base.
In a large bowl, whisk together the eggs, milk, salt, black pepper, paprika, and oregano until smooth.
Evenly sprinkle the chopped bell pepper, red onion, spinach, and tomato over the tortilla base.
Pour the egg mixture evenly over the vegetables.
Sprinkle the cheddar and mozzarella cheese evenly over the top.
Place the second tortilla on top and gently press it into the egg mixture.
Bake for 20–25 minutes, until the eggs are fully set and the top tortilla is lightly golden.
Remove from the oven and let cool for 5 minutes before slicing into wedges and serving.