You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation. Sounds like a fun Saturday morning project to me!
What Kind of Baking Dish To Use
You can use any type of round, oven-safe dish that is about 1 to 2-inches deep. It should also have straight, vertical sides. Round cake pans or pie plates are a great option. As far as what size to use, you’ll want to use a dish that is one to two inches smaller in diameter than your tortilla, so the tortilla can be folded up on the sides to hold in the eggs and fillings.
What Size Tortilla Should I Use?
My tortillas were 8-inches in diameter, which was perfect for my 7-inch diameter dish. If you are using an eight or nine-inch diameter cake pan, you’ll probably want a 10-inch diameter tortilla. If you have a larger tortilla, you may want to add 1-2 more eggs than I used below.
These tortilla baked eggs are SO flexible and you can toss just about anything that you have leftover in your fridge into them, kind of like an omelette or frittata! Here are some combination ideas:
- Roasted red peppers, feta, red onion
- Chopped broccoli, cheddar
- Ham, cheddar, bell pepper
- Sun dried tomato, feta, spinach
- Mushrooms, spinach, goat cheese
- Green chiles, bell pepper, and salsa
Tortilla Baked Eggs
- 1/2 Tbsp olive oil ($0.08)
- 1 8" flour tortilla ($0.14)
- 1 cup fresh spinach ($0.16)
- 4 large eggs ($0.92)
- 1/8 tsp salt ($0.01)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 1/2 cup grape tomatoes ($0.37)
- 1/4 cup shredded cheddar ($0.21)
- 1/8 tsp crushed red pepper (optional) ($0.01)
- Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
- 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. Add a pinch of salt and pepper on top of the eggs.
- Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
- Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
- Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!
See how we calculate recipe costs here.
Love baked eggs? Try my Creamed Spinach Baked Eggs, Eggs Florentine Breakfast Pizza, or Roasted Red Pepper and Feta Frittata.
How to Make Tortilla Baked Eggs – Step by Step Photos
Preheat the oven to 350ºF. Brush about 1/2 Tbsp olive oil on the inside of a round, 7-inch diameter oven safe dish.
Press an 8-inch flour tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.
Roughly chop one cup of fresh spinach and place it inside the tortilla.
Crack four large eggs onto the spinach and season with a small pinch of salt and pepper.
Top with a handful of grape tomatoes (sliced in half) and a little shredded cheddar (about ¼ cup).
Bake the egg-filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and the number of eggs used. I also finished off my eggs with a pinch of crushed red pepper, but that’s optional!
Slide the tortilla out of the dish and onto a plate or cutting board. Slice into four pieces, then serve!
Delicious! I used corn tortillas instead, because it’s what I had, and just overlapped them in a 9×9 dish. Added cilantro and chopped onion. Sooo good and so easy!
I LOVE this recipe. Made it last week and this week. Today I sautéed a red pepper and an onion. It is amazing. I am concerned about inflation but still want tasty meals. If you have not made it, give it a try.
This is delicious and very easy! Used 4 eggs in a square ceramic (8×8) pan, did 1/3+ cup goat pepp jack + goat feta and used a burrito size tortilla. Took 35-40min at 350 to cook.
Only change would be to use oil spray versus brushing olive oil to reduce tortilla sticking (longer bake time bc I changed pan) to bottom.
So easy to include the spinach and you cannot taste it.
I love this recipe in theory but I can’t get it to work for me. No matter how much I oil my dish the whole thing ends up too wet and the tortilla sticks to the bottom and falls apart.
Forget breakfast, I made these tonight for supper (doubled the recipe as it was feeding 2 teens and 2 adults). This recipe is a keeper! Minimal prep, time to clean up while the eggs are in the oven, and healthy. I did overdo the eggs though at 23 minutes, so next time I will take them out at 20 minutes. These made for a really nice light supper for our family – thank you!
This was great! I love how versatile it is and it mixes up our breakfast rotation :) Thanks for the recipe!
I’m making this for the second day in a row! I was in a breakfast rut and this is exactly what I needed. Very tasty and it would be easy to make swaps for whatever you happened to have in the fridge.
Awesome, another use for trusty tortillas! I almost always have some around because I find putting assorted fridge items in to a wrap is easier than a sandwich. This is open to do many flavor combos… I did taco seasoning and salsa today, but later in the week I’m going to try pesto and topping with pizza blend cheese
This is a recipe I’ve overlooked too many times. I’m not a huge egg girl, but tonight my options were slim so I decided to try it. Holy cow! Run. Now. Make this. Top 10 bb recipe for sure! Really good and super easy! Thanks Beth! 👏
I just made this for breakfast very tasty, added peppers, green onion as well as the spinach and tomatoes. Very tasty.
Made this recipe foe the first time
Awesome!!! I added a dash of garlic salt on top
Of the spinach
I’ve been making these almost everyday since you posted the recipe! I use a 4″ ramekin with a 6″ tortilla and 1 egg to make a single serving. These are perfect for breakfast and dinner.
This has become such a staple at our house! I like to bake it in my cast iron skillet (pre-heated and well-buttered) with the additions of crumbled lamb sausage and feta cheese. Delicious!
I’ve made this several times now, using whatever fresh vegetables I happen to have. I’ve also used different sized dishes for the tortilla each time. It has been delicious every time. Really simple and quick and flexible and filling. Thanks again
I tried to make this as a single dish in a ramekin and my tortilla stuck to the inside like glue. Any ideas?
The only thing I can think of is to maybe use more oil when you’re coating the inside of the dish?