This tortilla egg bake pizza is one of those recipes you’ll end up making on repeat. It’s quick, easy, and hits all the right notes—crispy tortilla base, fluffy eggs, melty cheese, and that salty bacon on top? So good, I even made it high in protein. It's basically a cross between a quiche and a frittata, but a pizza, too!
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I like to add a little cottage cheese to keep it creamy and pack in some extra protein, but you can totally make it your own with whatever toppings you’re feeling. It’s perfect for breakfast, brunch, or even a lazy dinner when you want something that feels fun but takes hardly any effort.
If you're looking for more high protein, light breakfast meals try my Banana Protein Muffins and Breakfast Crunchwrap.
Table of Contents
Key Ingredients
- Tortilla: This acts as the crispy base or “crust” for the bake. It gets golden and slightly crunchy around the edges, giving that pizza feel without any dough.
- Eggs: Eggs are the main binder and the protein-packed foundation of the bake. They puff up slightly when baked and hold everything together, kind of like a frittata on top of the tortilla.
- Cottage Cheese: This adds creaminess and a boost of protein while keeping things light. It blends right in and makes the texture of the egg bake extra smooth and rich.
- Bacon: Bacon brings the savory, smoky flavor that takes this egg bake to the next level. It adds a crispy texture and rich depth that pairs perfectly with the creamy eggs and cheese—plus, who doesn’t love bacon on breakfast pizza? You can easily swap it and use sausage or turkey bacon.
- Veggies: I like spinach, bell peppers, mushrooms. Pro Tip: Grab pre-chopped veggies at the grocery store. This saves me so much time! No chopping up veggies. Use whatever veggies you like. I recommend your favorite omelet order.
- Cheese: A classic pizza element—melted cheese on top gives you that gooey, savory finish. You can go with mozzarella for a traditional vibe or mix it up with cheddar, pepper jack, or whatever you like.
- Spices and Seasoning: I like garlic powder, onion powder, salt, and pepper
Texture/How it Tastes
I use ½ cup of cottage cheese in the recipe because I like a creamy, fluffy texture for the filling. If you want this to be more egg based, than use 2 tablespoons - ¼ cup of cottage cheese. Use your judgment.
The edges of the tortilla get golden and crisp, kind of like a thin-crust pizza. That little crunch gives it a nice base you can hold like a slice. It's not overly crunchy though!
The center is softer where the eggs, cottage cheese, and toppings sit—creamy, custardy, and fluffy like a baked frittata or breakfast quiche. I think it's perfect!
The cheese on top gets melty and gooey, and if you bake it long enough, you’ll get those irresistible golden brown spots. Bacon or any other toppings add extra texture—crispy, chewy, or fresh depending on what you add.
What Size and Type of Tortilla to Use
During my testing I noticed 10-12 inch tortillas work best. I like to use the ones labeled "burrito" or "large." Extra large will work, too. Those are good if you want a bigger pizza.
In terms of type, any type of tortilla will work including whole wheat and carb balance.
What Type of Pan to Use
A small oven-safe skillet or baking dish works well. You can even use a pie plate or cake pan—just make sure it’s not too big so the eggs don’t spread too thin. Here is the pie pan I used to make the recipe.
You need to use something that is dense and wide enough to hold the tortilla along with all of the filling.
How to Make Tortilla Egg Bake
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Grease the bottom and edges of the baking dish.
- Add the tortilla to the baking dish.
- Add the eggs, cottage cheese, and spices to the dish. Beat to combine.
- Add in the veggies and bacon. Stir.
- Sprinkle the grated cheese on top.
- Bake or air fry.
- Allow the dish to cool before removing it from the pan.
Substitutions or Add-Ins Ideas
- Sausage
- Ham
- Smoked Salmon
- Onions
- Olives
- Cherry tomatoes
- Jalapeños
- Green onions
- Red onion
- Avocado (add after baking)
- Crumbled feta or goat cheese
- Pepperjack Cheese
- Everything bagel seasoning
- Hot sauce or sriracha drizzle
Pro Tips and Frequently Asked Questions
Yes! You can prep the filling the night before and bake in the morning. Don't add the filling to the tortilla until you are ready to bake. That way you avoid a soggy tortilla.
Yes! I love to make this for meal prep breakfasts. I eat half of the pizza and save the rest for later. It's easy to batch prep these, too for multiple days. I like to reheat it in the air fryer at 350 degrees.
Not if you bake it right away. The edges get nice and crispy, especially if your tortilla isn’t overloaded with toppings.
Definitely! Just swap the whole eggs for egg whites or liquid egg whites for a lighter option. Follow the serving size noted on your carton (if using boxed egg whites) for how much to use for 3 egg whites.
Not at all—it melts into the eggs and adds creaminess without an obvious flavor.
Of course! Use a small oven-safe pan or dish that fits inside your air fryer and cook at 350 degrees for about 10–12 minutes.
How to Store
Let it cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven, toaster oven, or air fryer for best results. You can use the microwave, but it will soften it up.
Freezing
It’s best fresh or refrigerated for up to 3 days. Freezing is possible, but the texture may change slightly.
More Breakfast Recipes
Ninja Slushi Vanilla Protein Shake
Bacon Egg Breakfast Casserole
Meal Prep Breakfast Burritos
Hash Brown Breakfast Casserole
Tortilla Egg Bake Breakfast Pizza with Bacon
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 tortilla (10-12 inches) Burrito/large size
- 3 eggs You can use egg whites if you wish.
- ¼-1/2 cup cottage cheese See notes.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- ½ cup chopped bell peppers
- 1 cup chopped spinach
- ¼ cup diced mushrooms
- 3 pieces bacon Cooked and crumbled.
- ½ cup grated cheese I used cheddar and mozzarella.
Instructions
- Preheat oven to 350 degrees.
- Grease the bottom and edges of the baking dish. This is important if you want to prevent sticking. I used olive oil.
- Add the tortilla to the baking dish.1 tortilla (10-12 inches)
- Add the eggs, cottage cheese, and spices to the dish. Beat to combine.3 eggs, ¼-1/2 cup cottage cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper to taste
- Add in the veggies and bacon. Stir.½ cup chopped bell peppers, 1 cup chopped spinach, ¼ cup diced mushrooms, 3 pieces bacon
- Sprinkle the grated cheese on top.½ cup grated cheese
- Bake for 20-25 minutes (or air fry at 350 degrees for 10-15 minutes) or when the eggs are no longer jiggly. Gently shake the pan and see if the center wiggles. If it's still jiggly continue baking until the eggs set. Mine was ready around 22 minutes.Use your judgment. I prefer soft and fluffy eggs like a frittata or quiche. If you like your eggs well done it will take more time.
- Allow the dish to cool before removing it from the pan. I like to wait at least 5-10 minutes.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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