Description
A delicious and easy-to-make baked egg tortilla recipe that combines eggs, vegetables, and cheese in a tortilla crust.
Ingredients
- 2 medium flour tortillas
- 4 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese or mozzarella
- ¼ cup diced bell pepper
- ¼ cup diced tomatoes, seeds removed
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped spinach
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil or melted butter
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat the oven. Set the oven to 375°F. Lightly grease a small baking dish with olive oil or butter.
- Prepare the tortillas. Arrange the tortillas in the baking dish, overlapping slightly if needed. Press them gently against the bottom and sides to create a tortilla crust.
- Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until combined.
- Add the vegetables. Scatter the bell pepper, tomatoes, onion, and spinach over the tortillas.
- Pour in the egg mixture. Slowly pour the beaten eggs over the vegetables. Sprinkle the shredded cheese evenly on top.
- Bake. Place in the oven and bake for 15–20 minutes, or until the eggs are fully set in the center and the cheese is melted. If the center is still runny, bake for another 3–5 minutes.
- Cool and serve. Let the tortilla bake rest for 3–5 minutes. Sprinkle with green onions, slice, and serve warm.
Notes
- Feel free to customize the vegetables based on your preference.
- This dish can be served for breakfast, lunch, or dinner.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg