Tortilla Egg Bake
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This Tortilla Egg Bake is my FAVORITE breakfast! It’s super simple and loaded with eggs, sausage, tomatoes, cheese & spinach. BONUS: it’s less than 200 calories a slice!!!
What You Will ❤️ About Tortilla Egg Bake
- Simple to Make – Lay the tortillas down and layer all those ingredients!
- Customize – Use what you love, use what you have! It’s easy to change it up.
- Meal Prep – I love to make this on a Sunday and then have breakfast for a few days! It reheats perfectly in the air fryer!
Tortilla Egg Bake Ingredients
These are my favorite toppings to make this tortilla egg bake – but I’ll give you some ideas for changes you can make in the Variations section. This one was delicious for sure:
- Large flour tortilla (burrito sized) – you could also use 2 smaller tortillas – I made with the low carb tortillas – so good!
- Eggs – I used four eggs because of the dish size I had – but use more, use less!
- Sausage links – I sliced up some pre-cooked sausage links
- Chopped spinach – this is where you get vitamins and healthy stuff in there!
- Tomato – you could also use cherry tomatoes
- Salt & Black Pepper – add whatever seasonings you like but I like to keep it simple – garlic powder, onion powder, paprika are all spices that would be great. Add chili powder for a little spice!
- Colby cheese – easily swap out with cheddar cheese, mozzarella or whatever you like – even goat cheese or feta!
- Hot sauce – just a few dashes will add a punch!
If you decide to add more veggies to your baked egg tortilla – like onions, bell peppers, broccoli and mushrooms – you might want to lightly saute them in olive oil for 3-4 minutes.
You could even make a shredded chicken version – like this Chicken Migas recipe!
Recipe Variations
My favorite thing about this Tortilla Egg Bake is that you can change it up easily! I like to keep the spinach and eggs as a base – but here are some ideas to change the toppings:
- Caprese – tomatoes, fresh mozzarella, basil and a splash of balsamic
- Mexican – salsa, Mexican cheese, peppers and red onions, pickled jalapenos – then top with sour cream and diced avocado
- Greek – tomatoes, roasted red peppers, kalamata olives & feta cheese
- BLT – spinach can be your pretend lettuce and just add tomato & bacon
How to make an Egg Tortilla Bake
I love how easy this is! I have a lot of different baking dishes – as I’m sure you do! Just choose one that fits your tortilla(s) and then layer it all in!
- Preheat oven to 350ºF. Coat inside a 7-8” diameter baking dish with non-stick cooking spray. Press the tortillas down into the dish so that the edges of the tortilla are folded up the sides of the dish. If you’re using the really large tortillas – you can probably just use one.
- Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Sprinkle salt & pepper over eggs.
- Sprinkle on diced tomatoes and sausage links and then top with shredded cheese. Sprinkle on a few dashes of hot sauce.
- Bake the egg filled tortilla in the oven for 30-35 minutes, or until the whites are set. Baking time may vary depending on the size of your baking dish and number of eggs used.
- Remove tortilla baked eggs oven and slide out of baking dish. Slice into four pieces and serve!
- Keep leftovers in the fridge – they reheat perfectly in the air fryer!
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the air fryer or toaster oven at 250º for 4 minutes.
I had a pretty thick layer of spinach so it took longer to cook the whites thru and the eggs weren’t jammy. I’ve used a larger dish with a thinner layer of spinach and the egg whites cooked a little more quickly so the yolks were runnier.
A pie plate or any oven safe baking dish where the tortilla comes up a bit on the sides of the pan. You could even use an oven-safe skillet!
Yes – but you’ll have to use more of them as they are typically small.
Yes – I would pre-cook them lightly. They’ll finish off in the oven.
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More Egg Recipes
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Tortilla Egg Bake
Equipment
Ingredients
- 1 large flour tortilla burrito sized or 2 8” tortillas
- 4 eggs
- 3 sausage links sliced
- 1.5 cups chopped spinach
- 1 small tomato diced
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 cup Colby cheese shredded
- 1/4 tsp hot sauce
Instructions
- Preheat oven to 350ºF. Coat inside a 7-8” diameter baking dish with non-stick cooking spray. Press the tortillas down into the dish so that the edges of the tortilla are folded up the sides of the dish. If you’re using the really large tortillas – you can probably just use one.1 large flour tortilla
- Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Sprinkle salt & pepper over eggs.4 eggs, 1.5 cups chopped spinach, 1/8 tsp salt, 1/8 tsp pepper
- Sprinkle on diced tomatoes and sausage links and then top with shredded cheese. Sprinkle on a few dashes of hot sauce.3 sausage links, 1 small tomato, 1/4 cup Colby cheese, 1/4 tsp hot sauce
- Bake the egg filled tortilla in the oven for 30-35 minutes, or until the whites are set. Baking time may vary depending on the size of your baking dish and number of eggs used.
- Remove tortilla baked eggs oven and slide out of baking dish. Slice into four pieces and serve!
- Keep leftovers in the fridge – they reheat perfectly in the air fryer!
