Cheesy Tortilla Breakfast Bake

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Cheesy tortilla breakfast bake – veggies, eggs and wholewheat tortillas. An easy and healthy make-ahead vegetarian breakfast!

A pan of cheesy tortilla breakfast bake topped with fresh herbs.

Breakfast is usually my least favourite meal of the day. I know there are some people who absolutely love it, but I just can’t get that excited about cereal and toast. Breakfast always seems to consist of the same three or four meals over and over and over again – and as you can tell from this blog, I like eating different things every day of the week, not just bran flakes, corn flakes, yogurt, porridge, and repeat.

That’s why I love discovering new ways to make a delicious, healthy breakfast. This cheesy tortilla breakfast bake may well be my new go-to for days when I have a bit more time to relax in the mornings.

Overhead shot of a baking dish of cheesy tortilla breakfast bake.

Brakfast enchiladas

It’s a bit like a breakfast version of enchiladas, really – buttery sautéed veg and cheddar cheese, wrapped in mini tortillas, and covered in a spicy egg mixture. The egg gets right inside the rolled tortillas – the end result is a little bit like a baked frittata, but with little pockets of cheese and veggies, and those yummy tortillas which get nice and crispy on top. It’s seriously delicious, and definitely enough to convince me that breakfast ain’t so bad after all.

A spatula scooping a rolled tortilla from a pan of cheesy breakfast bake.

Of course, since you do need to allow time for the breakfast bake to… well, bake, this recipe is best suited to a lazy Saturday morning – the sort of thing you can look forward to all week long. It’d be great for serving to guests too, if you’re the kind of person who throws fancy brunches – just pop it in the oven, and when it’s nice and puffed up and golden brown, it’s ready to be served.

A breakfast tortilla roll on a plate being cut with a fork.

Cheesy Tortilla Breakfast Bake

Cheesy tortilla breakfast bake – veggies, eggs and wholewheat tortillas. An easy and healthy make-ahead vegetarian breakfast!

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5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 234kcal
Author: Becca Heyes

Ingredients

  • 1 tbsp butter
  • ~12 medium mushrooms, sliced
  • 1 onion, diced
  • 1 green pepper, diced
  • 6 small wholewheat tortillas
  • 85 g low fat cheddar cheese, grated (~1 cup grated)
  • 6 eggs
  • 350 ml skimmed milk (~ 1 1/3 cups)
  • 1 tsp hot chilli powder
  • 1/4 tsp garlic powder
  • Black pepper

Instructions

  • Preheat the oven to 180°C (Gas Mark 4 / 350°F).
  • Melt the butter in a frying pan, and add the chopped mushrooms, onion and pepper. Cook for around 5 minutes, until fairly soft.
  • Divide all of the vegetable mixture and most of the cheese evenly across the six tortillas, spooning it along the centre of each. Roll each tortilla tightly, and place seam side down in a lightly greased baking dish.
  • Lightly beat the eggs with the milk, chilli powder and garlic powder. Pour the mixture over the tortillas, making sure it gets inside each rolled tortilla. Sprinkle any remaining cheese on top, and add a pinch of black pepper.
  • Bake for around 40 minutes, or until the eggs are completely set and the cheese is golden brown. Leave to stand for at least 5 minutes before serving.

Notes

This bake would be perfect served alongside some fresh tomatoes or avocado.

Nutrition

Nutrition Facts
Cheesy Tortilla Breakfast Bake
Amount Per Serving (1 portion)
Calories 234 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 3.7g19%
Cholesterol 23mg8%
Sodium 401mg17%
Potassium 282mg8%
Carbohydrates 27.7g9%
Fiber 2.7g11%
Sugar 5.5g6%
Protein 16.8g34%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one tortilla roll (1/6 of the recipe).

Big fan of eggs? Check out my kale and potato breakfast hash:

Kale and potato breakfast hash

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44 Comments

  1. I try to make my breakfast as exciting as I possibly can but don’t usually have the time so I settle for things like overnight oats or anything I can prepare the night before.
    This tortilla bake looks absolutely delicious and such a great idea

  2. My first thought was i don’t think I could eat this for breakfast and then I started thinking actually I like savoury things for breakfast and actually I do think I’d enjoy it. I may have it for lunch though, I’m never really ready for much more than a smoothie most mornings.

  3. I totally agree with your breakfast thoughts! It’s the most boring meal of the day, and it’s usually taken far too soon after getting out of bed. I just haven’t got any appetite at all right after I wake up, but as there are unreasonable people in the world who demand that I be at work on time, I have to. I often find it a struggle to get it down.

    This recipe won’t help me on work days, obviously, but I might try it on a weekend one of these days. Or probably it would work for lunch as well. (Even after four years of marriage to an English man and even though I adore an English breakfast with beans and mushrooms and sausages (we get these really nice tinned ones made of soy!), the idea of a cooked breakfast is still slightly bizarre to this Dane. :)

    1. Haha you do make me laugh. Yes we had the leftovers from this recipe with some salad for lunch and it was great. I often can’t be bothered to cook in the mornings (hence all the cereal!) but I really should make the effort more often.

      What’s usually in a Danish breakfast?

      1. Bread, usually. With different kinds of things on them. Jam or marmelade, honey, sliced cheese are the most common things. Or thin ‘wafers’ of chocolate. Not all at once on the same slice of bread, obviously. :) We don’t usually toast the bread either, unless it’s getting a bit dry anyway. If it’s fresh, we prefer it that way. Sometimes cereal with milk or yoghurt, but that’s not as common as it is in the UK. The majority of all cereal eaters here are probably children. Once in a while a soft-boiled egg if you’re feeling a bit luxurious. I remember my gran always made one for me when I was there as a child.

        I expect you’ll probably find the cheese at breakfast a bit odd. Husband certainly did the first time he encountered it. :) It’s a different sort of cheese than you’re used to though. Danbo is softer than cheddar or emmental and tastes sharper and a bit more… I want to say tangy here, but I’m not certain I think that’s actually the best word. It’s a different flavour anyway. https://en.wikipedia.org/wiki/Danbo Much to my surprise it actually works quite well for grating and cooking on top of lasagna or mac and cheese or what have you, although it took me a little while to get used to it when Husband did it. Rather a bother to actually grate, though, because of the softness. Most people don’t use it that way, but buy pre-grated cheese mixes for that sort of thing. Cheddar is fairly expensive here, and tend to come in packs of around 200 g or so, so a 175g bag of pre-grated cheddar often works out to be about the same price. But that was a bit of a cheesy tangent.