Tortilla Egg Bake

This was a fun breakfast idea. It was great to use leftovers too. You can make Greek or Mexican or

Italian or make up your own ideas.

Tortilla Egg Bake

Cooking spray or cooking oil

1 8–10-inch flour tortilla

3 large eggs

½ teaspoon salt

¼ teaspoon black pepper

American Options

1/2 Cup cooked breakfast sausage diced.

¼ Diced yellow onion, sauté for a few minutes in sausage fat

1 Cup shredded American cheese.

½ Cup shredded hash browns (or left-over baked potato diced)

¼ Cup cottage cheese

Greek Options

¼ Cup diced tomatoes

½ Cup spinach, chopped

1/3 cup Feta Cheese, crumbled.

¼ cup kalamata olives, sliced

2 Tablespoons Red Onion, diced.

Italian Options

1 cup fresh spinach, chopped.

½ cup mozzarella cheese

2 Tablespoons Parmesan Cheese

¼ cup Ricotta cheese or Cottage Cheese

½ Cup diced Pepperoni

Marania Sauce for topping after baking.

Mexican Options

½ Cup Salsa

½ Cup Mexican Cheese Mix

¼ Cup Cottage cheese

¼ Cup diced green chilis

Sliced avocado for topping after baking.

Sour cream for topping after baking.

Preheat oven to 350 degrees. Spray an 8- or 9-inch cake pan or pie pan with cooking spray or

cooking oil. Place the flour tortilla so the tortilla folds up along the sides.

In a medium bowl add the eggs, salt and pepper and beat together. Add the other ingredients, stir to

combine and then pour into the prepared tortilla.

Bake for 20 minutes or until the eggs look set.

Allow to cook for a few minutes, Slice into wedges.

To make Gluten Free use Mission Brand GF tortilla and reduce to 6-inch pan and use only 2 eggs.

(They are smaller in size)

To make Dairy Free use Dairy Free Cheese or just leave out the cheese.

Jan Dairy Keen