{"id":10314,"date":"2026-06-17T21:11:21","date_gmt":"2026-06-17T21:11:21","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10314"},"modified":"2026-06-18T16:15:27","modified_gmt":"2026-06-18T16:15:27","slug":"baked-egg-tortilla","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/baked-egg-tortilla\/","title":{"rendered":"Baked Egg Tortilla"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Baked Egg Tortilla<\/span><\/h2>\n
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Baked Egg Tortilla bursting with versatility and flavor, packed with veggies and protein, and easy to make for breakfast or dinner!<\/span><\/div>\n
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Prep Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>18 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span><\/div>\n\n
Author: <\/span>Olena Osipov – iFoodReal<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Pie dish<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1<\/span> large<\/span> tortilla<\/span><\/li>
    • 3<\/span> large<\/span> eggs<\/span><\/li>
    • \u2153<\/span> cup<\/span> cottage cheese<\/span> (optional – see note)<\/span><\/li>
    • \u00bd<\/span> large<\/span> bell pepper<\/span> finely chopped<\/span><\/li>
    • Handful of<\/span> spinach<\/span> finely chopped (or Basil leaves)<\/span><\/li>
    • \u2153<\/span> cup<\/span> cheese<\/span> grated<\/span><\/li>
    • Salt<\/span> to taste<\/span><\/li>
    • Ground black pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

      <\/span>Other Ingredients (optional)<\/span><\/h4>
      • asparagus<\/span> sliced into \u00bd-inch pieces<\/span><\/li>
      • little tomatoes<\/span> cut in half or quartered<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat oven to 425\u2109 and place tortilla in a pie dish or any small baking dish where the edges curl up and form a cup.<\/span><\/div><\/li>
        • Crack the eggs, add cottage cheese and sprinkle with salt and pepper. Whisk with a fork.<\/div><\/li>
        • Top evenly with bell pepper, spinach and sprinkle with cheese.<\/div><\/li>
        • Bake for 18 minutes (see note *)<\/strong><\/em> or until the middle is set and edges are golden brown.<\/span><\/div><\/li>
        • Remove from the oven, cut with serrated knife or pizza cutter and enjoy.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>

          <\/span>Can I use corn tortilla?<\/strong><\/span><\/h4>\nCorn tortillas don\u2019t work well for this recipe because they tend to crack in the oven and struggle to hold the filling together.<\/span>
          <\/div>\n

          <\/span>Can I omit the cottage cheese?<\/span><\/h4>\nTotally! If you omit the cottage cheese you can also leave the eggs whole, making it a very lazy option.<\/span>
          <\/div>\n
          <\/span>Bryan’s Notes<\/span><\/h5>\nI made this, this morning, and it’s a new favorite breakfast dish. It’s easy (just chopping a few ingredients),\u00a0 and only involves watching it to ensure not overcooking. I had no cottage cheese (and am not a lover of it), so I omitted it. I didn’t have any spinach, so I substituted basil. Plus, I added chopped asparagus and halved grape tomatoes. It was delicious!<\/span>
          <\/div>\n* I cooked it in our Ninja French Window Air Fryer, on the Bake setting, and knew that I should do some “incremental” cooking, as air fryers often cook more quickly. I set it to 425\u2109, and initially 12 minutes. When I looked it the result, it was already golden brown on top, but to be on the safe side, I did another 3 minutes (for a total of 15 minutes) at 425\u2109. It was noticeably browner than the photo, but it wasn’t burnt. It turned out to be about right.\u00a0<\/span><\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10311,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[362,618,1598,388],"tags":[],"class_list":["post-10314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-brunch","category-baked","category-bryans-favorites","category-mexican"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/06\/egg-tortilla-recipe.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10314"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10314\/revisions"}],"predecessor-version":[{"id":10324,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10314\/revisions\/10324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10311"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}