Tortilla Egg Cottage Cheese Breakfast Bake (Print Version)
A crisp tortilla shell filled with creamy cottage cheese eggs, ham, peppers, tomatoes, and mozzarella for an easy high-protein breakfast bake.
# Ingredients:
For the tortilla crust
01 -
Cooking spray or 1 teaspoon softened butter, for greasing
02 -
1 large 10-inch flour tortilla
For the egg filling
03 -
4 large eggs
04 -
1/2 cup (115 g) cottage cheese, small curd preferred
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon red pepper flakes, plus more to taste
07 -
1/4 teaspoon fine salt
08 -
1/4 teaspoon black pepper
09 -
1/2 cup (75 g) diced cooked ham
10 -
1/3 cup (45 g) diced bell pepper
11 -
1/3 cup (55 g) diced tomatoes, patted dry
12 -
1/2 cup (15 g) chopped fresh spinach
13 -
1/2 cup (55 g) shredded low-moisture mozzarella cheese, divided
# Instructions:
01 -
Heat the oven to 375 F. Grease a 9-inch pie dish or small oven-safe skillet with cooking spray or softened butter.
02 -
Press the tortilla into the dish to form a shallow shell. Fold the edges where needed so it sits snugly against the bottom and sides.
03 -
In a bowl, whisk the eggs, cottage cheese, garlic powder, red pepper flakes, salt, and black pepper until the eggs are broken up and the mixture looks creamy.
04 -
Scatter the ham, bell pepper, tomatoes, spinach, and half of the mozzarella inside the tortilla. Pour the egg mixture over the top and gently nudge the fillings into an even layer.
05 -
Sprinkle with the remaining mozzarella. Bake for 22-26 minutes, until the center is set, the cheese is melted, and the tortilla edges are golden brown.
06 -
Let the bake rest for 5 minutes. Slice into wedges and serve warm.
# Notes:
01 -
Use a 9-inch pie dish for a thin, sliceable bake.
02 -
Pat tomatoes dry before adding them to avoid a watery center.
03 -
For a smoother texture, blend the cottage cheese with the eggs before mixing in the fillings.