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High-Protein Tortilla Egg Bake

An easy oven dish mixing eggs, milk, cheese, vegetables, and tortillas into a tasty and protein-rich bake, perfect for breakfast or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 large large eggs
  • 1 cup milk Almond or oat milk can be used as a non-dairy alternative.
  • 1 cup shredded cheese Cheddar or your choice, mozzarella, pepper jack, or feta are good substitutes.
  • 1 cup diced vegetables Use bell peppers, onions, spinach, or other preferred veggies.
  • 4 medium tortillas Use whole wheat or low-carb tortillas for different nutrition.
  • Salt and pepper to taste
  • Olive oil for greasing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together 6 eggs and 1 cup milk. Season with salt and pepper.
  3. Grease a baking dish with olive oil.
  4. Layer the tortillas on the bottom of the baking dish, tearing them if necessary to cover the base.
  5. Pour the egg mixture over the tortillas, pressing them down slightly.
  6. Sprinkle 1 cup shredded cheese and 1 cup diced vegetables evenly on top.
  7. Bake for 25-30 minutes or until the eggs are set and the top is golden brown.
  8. Let it cool slightly, slice into squares, and serve.

Notes

Serve warm with salsa, hot sauce, or sour cream. For storage, keep in an airtight container in the fridge for 3–4 days or freeze slices for up to 2 months.