This Egg Tortilla Bake is what happens when you want a real breakfast but absolutely do not want to stand at the stove flipping anything. One tortilla, a handful of eggs, some yogurt for creaminess, and whatever veg and cheese you have on hand - into the oven it goes!
It’s soft in the middle, lightly crisp around the edges, and somehow feels more intentional than scrambled eggs even though it’s arguably easier. I make this on busy mornings, slow weekends, and those “what do we even have?” moments when the fridge is looking questionable.
Minimal effort. Maximum payoff! If you love quick and easy egg recipes try my Sheet Pan Eggs Breakfast Sandwiches!
Jump to:
Why You’ll Love This Recipe
One dish, no fuss. Everything bakes together - no stirring, flipping, or babysitting.
Protein-packed and filling. Eggs plus Greek yogurt make this surprisingly satisfying.
Flexible. Swap the veggies, change the cheese, use what you have.
Perfect for breakfast or lunch. Works just as well with coffee or a side salad.
Egg Tortilla Bake Video
If you enjoyed this video for Egg Tortilla Bake, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Notes
Large tortilla: Forms a soft, slightly crisp crust that holds everything together. I use a low-carb tortilla but use whatever you like.
Eggs: The base of the bake, giving structure and protein.
Greek yogurt: Makes the eggs creamy without needing cream or milk.
Baby spinach: Wilts perfectly into the eggs and adds freshness.
Diced tomatoes: Add juiciness and a little brightness.
Feta cheese: Salty and tangy, balancing the richness of the eggs.
Oregano: Adds a subtle Mediterranean flavor.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Press the tortilla into a baking dish to form a base.
Step 2: Whisk the eggs with Greek yogurt.
Step 3: Whisk in seasonings.
Step 4: Scatter spinach, tomatoes, and feta on top.
Step 5: Bake for 20 minutes until the eggs are set and lightly golden.
Step 6: Slice and serve warm.
Substitutions & Variations
No feta? Use goat cheese, mozzarella, or shredded cheddar.
More protein: Add cooked sausage, bacon, or chickpeas.
No spinach? Use kale, arugula, or roasted vegetables.
Dairy-free: Skip the yogurt and add a splash of milk or plant-based cream.
FAQ
You can, but the bake will be less rich. If using egg whites, add a little extra yogurt for creaminess.
Flour tortillas work best here. Corn tortillas tend to crack and don’t hold the filling as well.
The center should be just set with no liquid eggs visible. It will continue to firm up as it cools.
More Recipes You'll Love
- Mediterranean Baked Wings30 Minutes
- Stuffed Pepper Soup25 Minutes
- Lemon Orzo Chicken Soup25 Minutes
- Baked Chicken Caesar Sandwich26 Minutes
⭐️ Recipe
Egg Tortilla Bake
Ingredients
- 1 large tortilla I used a low carb tortilla
- 4 eggs
- ⅓ cup Greek yogurt
- ½ cup baby spinach
- ⅓ cup diced tomatoes
- ⅓ cup feta cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions
Assemble
- Preheat the oven to 350°F and lightly grease a small baking dish.
- Press the tortilla into the dish so it lines the bottom and sides.1 large tortilla
- In a bowl, whisk together the eggs, Greek yogurt, salt, pepper, and oregano until smooth.4 eggs, ⅓ cup Greek yogurt, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried oregano
Bake
- Pour the egg mixture into the tortilla-lined dish.
- Evenly scatter the spinach, diced tomatoes, and feta over the top.½ cup baby spinach, ⅓ cup diced tomatoes, ⅓ cup feta cheese
- Bake for 20 minutes, or until the eggs are set in the center and the edges are lightly golden.
Serve
- Let cool slightly, then slice and serve warm.
Notes
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven or air fryer until heated through. Microwave works, but the tortilla will soften.
Leave a Reply