This hearty baked tortilla with eggs is the breakfast that keeps you full all morning: a crisp-edged tortilla layered with spinach and colorful vegetables, topped with perfectly set eggs and a blanket of melted cheese. Everything bakes in one dish, so cleanup is almost zero. If you enjoy cheesy tortilla breakfasts or our cheesy flatbread breakfast with egg yolk, this one will fit right into your rotation — and fans of cozy morning bakes should also try the skillet eggs in tomato sauce with cream cheese. Eggs are a protein powerhouse (the USDA lists about 6 grams of protein per large egg), and Allrecipes is a great place to find even more egg inspiration.
Ingredients
- 1 large tortilla (60 g / 2 oz)
- 40 g (1.4 oz) spinach or other greens
- 150 g (5.3 oz) mixed vegetables, chopped
- 3 eggs
- 20 g (0.7 oz) cheese, grated
- spices to taste
Instructions
- Preheat the oven to 180 C (350 F). Lay the tortilla into a baking dish, folding the edges up to form a small rim.
- Spread the greens over the bottom of the tortilla and layer the vegetables on top.
- Carefully crack the eggs over the vegetables so they spread evenly.
- Sprinkle with grated cheese and season with spices to taste.
- Bake until the egg whites are fully set, about 15-20 minutes. Serve warm.
Tips
- Use a tortilla large enough to line your dish with a small rim — this keeps the egg in place while baking.
- Any vegetables work here: bell peppers, mushrooms, zucchini or cherry tomatoes.
- For runnier yolks, pull the dish out 2 minutes earlier; for fully set eggs, give it the full 20 minutes.
Nutrition per serving: 489 kcal, protein 29 g, fat 23 g, carbs 38 g.