Tortilla Baked Eggs
Tortilla Baked Eggs Recipe: A Quick and Healthy High Protein, High Fiber Breakfast Option
Looking for a delicious and nutritious high protein, high fiber breakfast idea that’s easy to make and packed with flavor? This Tortilla Baked Eggs Recipe is perfect for busy mornings or weekend brunches. Using simple ingredients, you can whip up a dish that’s versatile, protein-packed, and loaded with vegetables. Plus, it’s great for meal prep—lasting up to 4 days in the fridge or 2 months in the freezer!
Enjoy!
xoxo
SiLLibake
Tortilla Baked Eggs
Enjoy this high protein Tortilla Baked Eggs Recipe as a wholesome breakfast or brunch. Pair it with a fresh side salad or fruit for a complete meal..
Why You’ll Love This Tortilla Baked Eggs Recipe:
Customizable: Use any vegetables or cheese you have on hand. If you choose to use squash or potatoes, best to cook them before adding them.
Healthy: Packed with protein, fiber, and nutrients from fresh veggies.
Meal-Prep Friendly: Make ahead and enjoy all week long.
FAQs:
Can I Make This Recipe Gluten-Free?
Yes! Use your favorite gluten-free tortillas for a celiac-friendly version.
What Other Vegetables Work Well?
Try mushrooms, zucchini, broccoli, or even leftover roasted sweet potatoes.
Can I Make It Spicy?
Add a pinch of red chili flakes or chopped jalapeños to the egg mixture for a kick.
Tortilla Baked Eggs
Tortilla Baked Eggs
Prep Time: 10 min
Cook Time: 20-22 min
Serving: 2
RECIPE:
Tortilla Baked Eggs
This simple Tortilla Baked Eggs recipe is perfect for busy mornings when you need a quick and satisfying meal. Simply crack some eggs into your tortilla of choice, add your favorite toppings, and bake until golden brown. It's a breakfast game-changer! Get ready to elevate your morning routine with this easy and mouthwatering breakfast idea.
Ingredients:
2 tortillas, any (I use Ezekiel Sprouted Tortillas)
3 large eggs
1/3 cup egg whites, 85g (or use 5 eggs total if not using egg whites)
¼ cup Parmesan, grated, 25 g
¼ cup Feta, crumbled, 35 g
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
2 tbsp parsley, finely chopped 8 g
1 cup spinach 30 g, packed
1/3 cup roasted peppers, chopped 50 g (or raw bell pepper)
1/3 cup roasted squash, chopped 50 g
NOTE:
Use 1 2/3 cup (approx. 150g) of whatever add-ins you love. Great way to use any cooked veggies that you have in your fridge. If you are using potatoes or squash, ensure they are cooked before adding
Use ½ cup (approx. 60g) of whatever cheese you love.
Directions:
Preheat your oven to 400F. In a round or square baking dish 8” or 9”, grease it with olive and overlap two tortillas.
Add your veggies of choice in an even layer, set aside
In a medium sized bowl, add your eggs, egg whites, parmesan, parsley, garlic powder, salt, pepper. Whisk until well combined.
Pour over the veggies, tilt the dish so the egg mixture is all over veggies. Crumble your feta over in an even layer.
Bake on the bottom rack of oven for 10 min, then transfer to the middle of the oven and cover with parchment so the tortillas don’t burn. Cook for an additional 10-12 min until the egg mixture has set.
Remove from the oven, allow it to cool for 5 min before slicing.
Will last in the fridge for up to 4 days. Or freezer each portion for up to 2 months.
Nutrition:
Macros (Approximate): WITHOUT VEGGIES
Calories: 318.5 | Protein: 25.6g | Fat: 16g | Carbs: 17.5g | Fiber: 3.1g
Macros (Approximate): INCLUDING VEGGIES
Calories: 343 | Protein: 26.8g | Fat: 16.1g | Carbs: 22.7g | Fiber: 4.6g
