Egg Tortilla Bake

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!

No ratings yet

Print Pin

Course: Main Course, Side Dish

Cuisine: Mediterranean

Keyword: egg

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 89kcal

Author: Lola Jay

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.

Nutrition