This easy Tortilla Egg Bake is a fun delicious breakfast idea that even kids are going to love. And when you make this with low-carb tortillas, this is an easy breakfast that’s extra low in carbs!

INGREDIENTS

  •  one 10 inch low-carb tortilla (see notes)
  •  4 eggs
  •  pinch of Spike Seasoning (optional, but good)
  •  salt and fresh ground pepper to taste
  •  1/2 cup grated cheese (see notes)
  •  optional diced ham, cooked sausage, or cooked bacon for making one of the variations show in this post

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INSTRUCTIONS

  1. Preheat oven to 350F/176C. Spray 8.5 inch or 9 inch pie plate with nonstick spray.
  2. Put tortilla into the pie plate, pressing down the sides.
  3. Beat 4 eggs with Spike Seasoning (or other all-purpose seasoning that’s good with eggs), salt and pepper.
  4. Pour beaten eggs into the tortilla.
  5. Sprinkle with grated cheese.
  6. Bake 20 minutes, or until eggs are set, cheese is melted, and the sides of the tortilla are just starting to get lightly browned.
  7. Serve hot and enjoy!
  8. I love this with sour cream and salsa, but it’s good with any condiment you like on eggs.
  9. The Tortilla Egg Bake is definitely best freshly made, but I’ve enjoyed the leftovers warmed in the microwave even when they’ve been in the fridge for a day or two.

NOTES

We used the 10 inch size of La Banderita Low-Carb Tortillas (affiliate link) which have only 5 net carbs in the whole tortilla.

I’ve mostly made this with Mexican Blend Cheese, but any grated cheese you like in eggs will be great for this recipe.

NUTRITION INFORMATION:

YIELD: 4

SERVING SIZE:

 1/4 of tortilla
Amount Per Serving: Calories: 145Total Fat: 10gSaturated Fat: 4.3gTrans Fat: 0gUnsaturated Fat: 4.3gCholesterol: 200mgSodium: 447mgCarbohydrates: 6.9gFiber: 4.7gSugar: .3gProtein: 10.8g

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