Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.
Course: Breakfast, Brunch
Total Cost: $1.91 recipe / $0.96 serving
Author: Beth - Budget Bytes
1/8tspfreshly cracked black pepper$0.01
1/8tspcrushed 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!
*You can use any size oven-safe round dish, but make sure you use a tortilla of a slightly larger size than the dish. For instance, you can use an 8-inch pie tin, but you'll want to use a tortilla that is approximately 9-inches in diameter. Cooking time may vary depending on the size of your dish and tortilla. See step 4 above for a tip on how to tell it's finished baking.