Tortilla Egg Quiche

If you’re anything like me, the best days start with a filling, protein-packed breakfast. I’m not a big fan of being hungry again approximately 1 hour after eating a lackluster breakfast. I’ve been impatiently waiting to share this twist on a classic that has quickly become my go-to breakfast recipe lately – Tortilla Egg Quiche!

I have to give a shout-out to my mother on this recipe, btw. She found it somewhere on Instagram, made it, and I have been making it weekly ever since. It’s easy, it’s cheesy, and it’s easily customizable to whatever your pretty little heart desires! Let’s dive into *just* a few reasons why this this tortilla egg quiche deserves a spot in your breakfast repertoire.

First off, this isn’t your average quiche. We’re skipping the traditional pastry crust (we love simplicity, don’t we?) and using a humble tortilla instead. Yes, tortillas! This not only adds a fantastic texture but also makes this quiche a wonderful gluten-free option for those who prefer it.

Second, this is hands down one of the easiest breakfast recipes ever. You preheat the oven, whisk some eggs, pour them on top of the tortilla, and bake. That’s it. 25-ish minutes later, you’re enjoying these tortilla quiches. They’re also super easy to reheat, in case you needed any extra bonus points. These are super similar to my egg muffin cups, but the tortilla crust is a great way to mix things up.

And lastly, PROTEIN. Not only are we getting protein from the eggs, but we’re also bringing cottage cheese into the mix. Along with sausage or bacon if you feel compelled! These pack a filling punch that get you energized for the day ahead.

Ingredients:

Tortillas: I’ve tried this two ways – with mini tortillas in ramekins (which is what I’ve pictured here) and with full size tortillas in a pie dish. Spoiler alert… it’s awesome both ways.
Eggs: The star of the show, bringing all our ingredients together.
Cheese: I love a good sharp cheddar, but spicy pepper jack is fun for a hint of heat.
Veggies (optional): Think bell peppers, tomatoes, or spinach for a pop of color and texture.
Meat (optional): A bit of cooked sausage or bacon is a go-to for some added protein and flavor.
Seasonings: Salt, pepper, and a sprinkle of paprika or dried herbs.

Why You’re Adding This Tortilla Quiche to Your Rotation:

This Tortilla Egg Quiche is not just delicious; it’s a canvas for your creativity. The basic recipe is so forgiving that you can throw in almost any leftovers from your fridge. Did I mention it’s perfect for meal prep? Just allow it to cool, then refrigerate, and you’ve got breakfast ready for the next few days!

Whether you’re prepping for a whole week of power breakfasts or just looking to spice up your breakfast routine, give this recipe a try. It’s a little bit rustic, a lot delicious, and sure to impress. Here’s to making your mornings a bit more special — you deserve it! Happy breakfasting! 🍳 If you enjoyed this recipe, be sure to leave a comment below to let me know and tell me how you customized your tortilla quiches.

Tortilla Egg Quiche

This tortilla egg quiche recipe is the best low-maintenance, high protein breakfast option. Perfect fresh out of the oven or to reheat as part of your meal prep!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Course Breakfast

Cuisine American

Servings 6

Ingredients

8 eggs
1 1/2 cups cottage cheese
8 mini tortillas or 4 regular size
1 cup shredded cheese
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon paprika
cooking spray
optional: halved cherry tomatoes spinach, asparagus, cooked sausage or bacon

Instructions

Preheat Your Oven: Start by heating your oven to 375°F (190°C).
Prepare the Quiche Crust: Lightly grease a pie dish or ramekins. Warm your tortilla in the oven for 2 minutes to make it slightly more pliable. Then lay down your tortillas to cover the bottom of the pie dish or ramekins. Gently push down in the center and press out into the corners. The sides of the tortilla should edge up around the inside of the dish a bit.
Mix the Filling: Whisk together eggs and milk, then stir in the cottage cheese, and seasonings. Add your meat and/or veggies to the tortillas (if using), then pour the egg mixture into the tortilla crust.
Bake: Pop it into the oven and bake for about 20-25 minutes, or until the eggs are set and the edges of the tortillas are golden.
Cool and Serve: Let it cool slightly, then slice and serve. This dish is fantastic on its own or with a side of fresh salsa or a dollop of sour cream.