Baked Egg Tortilla

Step is the process how to make egg tortilla in the oven.
Preheat your oven to 425 F and place the tortilla in a pie dish or small baking dish with curled edges, forming a nice little cup for your tortilla.

Whisk the egg mixture: Crack the eggs into the tortilla, add cottage cheese, sprinkle with salt and pepper, then whisk with a fork.
Add veggies and cheese: Spread chopped bell pepper and spinach evenly on top, then sprinkle with cheese.
Bake: Let it bake until the center is set and edges turn golden brown, mine was ready in 18 minutes.
Enjoy: Take it out of the oven, slice it up with a serrated knife or pizza cutter, and dig in!
Tips for Best Results
Here are my trusty tips for making the ultimate tortilla egg bake. You’ll never find eggs dull again!

Use the right size dish: You want the edges to fold up to enclose the food and to crisp up. I used a pie plate and it worked great.
Leave eggs as is or scramble: I like to scramble for faster cook time, more firm eggs, and less soggy middle.
Clean out the fridge: The best combinations are the dump everything combo. I used what I had to make cottage cheese egg muffins but I also added feta and red onion before, and it was delish!
Don’t add too many watery ingredients: Be cautious with add-ins as the bottom will be soggy if you use too many ingredients with high moisture content.
Person holding a slice of baked egg tortilla showing texture.
Flavor Variations
Tomatoes, kalamata olives, and crumbled feta cheese
Black beans, corn, and diced jalapenos
Tomatoes, fresh basil, and mozzarella cheese
Mushrooms, bell peppers, and spinach
Crispy bacon bits and cheddar cheese
Cooked sausage, diced ham, bell peppers, onions, and mushrooms
How to Serve and Store
Egg tortillas are best served fresh when edges are crispy and center is fluffy. Once it’s out of the oven you can add more toppings like honey, Greek yogurt, fresh herbs, green onion, sliced avocado, salsa, or hot sauce.

If you’d like to add a little extra to the plate, you can make a quick fruit salad, toss together a green salad with a tangy vinaigrette, or saute some veggies. Your choice can depend on whether you’re serving it up for breakfast, brunch, or dinner.

We didn’t end up with any leftovers, but you can store leftover slices in an airtight container in the fridge. Then reheat in the oven at 350 F, in a skillet over medium heat with a light grease, or zap them in the microwave if you’re pressed for time.