I first saw this while wasting time, I mean scrolling, on Instagram. It couldn't have been a complete waste of time if I came upon a new recipe, right? The person demonstrating this dish was quite loose with the quantities but below are the ones I used based on what it looked like. I don't like the texture of cottage cheese, so I put everything in a blender but that's optional. The woman demonstrating mixed the eggs and cottage cheese right in the tortilla-lined pan. I didn't have a burrito-sized tortilla--only taco-sized--and it was too small for a pie plate so I dug around in the cupboard (when did I buy those Madeleine pans?) and found a small springform pan. It worked out just fine. Afterwards, I actually found a recipe for this online and used that baking time in the instructions. I baked mine at 350 degrees for about 35 minutes. It's great for breakfast or even a light lunch or dinner.
1 burrito sized tortilla
2 eggs
blob of cottage cheese, approximately 1/2 to 3/4 cup (I used low fat, small curd)
pinch of onion powder (optional)
salt and pepper to taste
Shredded cheese of choice: cheddar, feta, mozzarella...
Optional mix-ins: pre-cooked sausage, red pepper, tomatoes, spinach...anything you would put in an omelette or whatever needs to be cleaned out of your fridge.
Place tortilla in a pie pan big/small enough so the edges curl up and form a "bowl"
Use a blender or whisk by hand eggs and cottage cheese
Sprinkle your chosen mix-ins on tortilla and top with beaten eggs and cottage cheese.
Top with cheese
Bake at 425 degrees for 20 minutes or until edges are golden and the center is set. Your time may vary so be sure to check.
Cover Reveal for Where the Bodies Are Berried, #10 in my Cranberry Cove Series, Coming Soon!
Peg, I could see this as dinner tonight, thanks!
ReplyDeleteLooks like a quick and tasty dish, thank you!
ReplyDeleteThank you for the Tortilla Egg Bake recipe! Never would have thought to us the tortilla as the crust. Easy to make and delicious sounding to eat - two great combinations making a recipe a keeper.
ReplyDelete2clowns at arkansas dot net
YUM!!! Thank you for the recipe and this idea to use the tortilla as the crust. It can be adapted sooo many ways. madamhawk@gmail.com
ReplyDeleteWhat a fun way to serve eggs! Lots of options for individual servings. Thanks for this.
ReplyDeleteThis looks great, Peg! I like how you can switch it up for breakfast, lunch, or dinner depending on what you throw in.
ReplyDeleteWhat a great recipe, Peg! It sounds perfect for lunch since I have all the ingredients on hand already.
ReplyDelete