Breakfast Tortilla Quiche Bake: 7 Incredible Time-Saving Hacks!

Breakfast tortilla quiche bake has been my absolute LIFESAVER these past few weeks! Morning peeps! Lisa here with another edition of “what-the-heck-am-I-feeding-myself-this-week” because honestly, I’ve been in a TOTAL breakfast rut lately. James keeps saying “just eat cereal” which is exactly what a man who doesn’t understand proper morning nutrition would say. eye roll

So last Tuesday (or was it Wednesday? who even knows anymore), I was staring into my fridge at 7:28am, which gave me exactly 4 minutes before my mandatory coffee time (7:32am on the dot or my day is RUINED), and I realized I had like nothing except tortillas and some eggs that were prolly about to go bad.

And then it hit me—why not make some sorta quiche thingy with tortillas instead of that fussy pastry that I always mess up anyway??

Key Takeaways

• Quick 25-minute breakfast solution
• Protein-packed with 23g per serving
• Customizable with various ingredients
• Low-calorie option at 249 calories
• Budget-friendly meal choice

The Chaos That Led to This Recipe

K so lemme tell you why I even needed this recipe in the first place. Our mornings are straight-up BONKERS at the Hartwell house. Ever since Ryan came back home (his 3rd major change in 8 months, btw—marketing to engineering to now “considering veterinary medicine” which I’m sure will last about 2.5 seconds), our bathroom schedule is a complete disaster.

I burned the toast THREE DAYS IN A ROW because Charlie (our golden retriever who apparently has a bladder the size of a pea) decided 7am is his new favorite time to start whining to go outside. And then of course he takes forEVEER to find the “perfect spot” while I’m standing there in my bathrobe that’s literally falling apart at the seams but I refuse to replace it because it’s from 2008 and they don’t make ’em like that anymore.

But anyway, back to this breakfast tortilla quiche bake thingy.

What Makes This Breakfast Tortilla Quiche Bake Different Than Regular Quiche

So this isn’t your grandma’s quiche (or my grandma’s, who couldn’t cook to save her life—love you Nana but those Christmas casseroles were ROUGH).

Here’s why this breakfast thingy is soooo much better:

1. It uses a TORTILLA instead of pastry which means:
   • Way less calories (like 165 vs. the bazillion in regular quiche)
   • Only takes about 25 mins total instead of an hour
   • You don’t have to deal with that annoying rolling pin thing
2. It’s actually healthy??? Like 16.3g of protein per serving which I need because I’ve been trying to do those arm exercises Emma showed me but I can barrrrely lift the 8lb weights without wanting to die.
3. You can make it ahead! I made one on Sunday and actually ate breakfast every day this week without resorting to those protein bars that taste like cardboard but I still eat #consistency

What You Need (aka the stuff I actually had in my kitchen for once)

• 1 flour tortilla (I used those Mission carb balance ones because James is “watching his intake” after the doctor said his cholesterol was “concerning” at his last checkup)
• 2 eggs (large ones, not those weird small ones I accidentally bought at the farmer’s market that one time)
• 1/3 cup cottage cheese (the lumpy kind, not the smooth kind that Ryan says looks like “alien goo”)
• 1/2 cup shredded Tex-Mex cheese (or whatever cheese you have—I’ve used everything from fancy smancy gruyere to those singles that prolly aren’t even real cheese lolll)
• 2 tablespoons diced tomatoes (I used the ones from my sad little container garden that finally produced something after I forgot to water it for 17.5 days exactly)
• 1/4 cup baby spinach (or that half-wilted stuff in the back of your veggie drawer that you forgot about)

OH and some seasonings like salt, garlic powder (the one seasoning I never run out of because I buy it in that GIANT container), black pepper, and cayenne if you’re feeling spicy which I usually am after my second coffee.

The Kitchen Stuff You’ll Need

Alright so you need some basic stuff:

• A 9-inch round dish (I used that one I got from my sister-in-law 3 Christmases ago that I thought I’d never use LOL)
• A mixing bowl (preferably one without the crack that leaks but whatever works)
• A whisk (or a fork if you can’t find your whisk which happens to me 92% of the time)
• Measuring cups/spoons (or just eyeball it like I do when I’m feeling lazy which is… always?)

You could also use a blender for the egg mixture if you’re fancy, but who has time to clean that monster afterward?? Not me. Btw if you’re into kitchen gadgets, check out my post on acorn squash recipes in the air fryer where I ramble about my love-hate relationship with fancy appliances.

How to Actually Make This Thing

Ooook, here’s where I should really focus but tbh I was trying to make this while also listening to my true crime podcast (the one about that guy in Milwaukee who… nevermind, it’s too creepy to talk about while discussing breakfast food).

1. First, heat your oven to 350°F. I always set mine to 375°F because my oven is from approximately the stone age and runs cold. Seriously, we’ve had the repair guy out TWICE and James still won’t replace it.
2. Take your tortilla and smoosh it into your baking dish. My first attempt I tried to be all perfect about it and then I realized IT DOES NOT MATTER. Just shove it in there so it covers the bottom.
3. Now the fun part where you just start throwing stuff on top! I start with the spinach (gotta get those greens in), then sprinkle the cheese, and toss in the tomatoes.
4. In a bowl, whisk together the eggs and cottage cheese. This part is weirdly satisfying? Like watching those oddly satisfying videos of soap cutting that I spent 2 hours watching last Thursday when I should’ve been finishing the laundry.
5. Pour the egg mixture over everything. It’ll look kinda gross and runny but TRUST ME it gets better.
6. Sprinkle more cheese on top because cheese makes literally everything better.
7. Bake for like 25-30 mins? I usually set a timer for 20 then forget about it for another 5-7 mins because I get distracted by something Charlie destroyed. Last week it was my BRAND NEW throw pillows that I splurged on with my birthday money from mom.

It’s done when it’s not jiggly in the middle and the edges are golden brown. Let it cool for a sec before diving in (learned that the hard way when I burned the roof of my mouth BADLY on my first try, couldn’t taste coffee properly for 3 days which was basically torture).

Different Fillings You Can Try Because Eating the Same Thing Gets Boring AF

Ok so I’ve made this breakfast tortilla quiche bake like 8 times now (yes I’m obsessed) and here are some other things I’ve thrown in when I’m feeling creative:

For my vegetarian friends (looking at you, Emma, with your “ethical concerns”):

• Crumbly tofu (sounds weird but actually works??)
• Extra mushrooms (the fancy ones from Whole Foods that cost as much as my first car payment)
• Spinach and feta (very “Greek” of me, as James pointed out) – speaking of spinach, my healthy spinach egg muffins recipe is another great breakfast option if you’re into the whole meal prep thing

For the meat-lovers (Ryan and his bottomless pit of a stomach):

• Bacon bits (the real kind, not those weird fake ones)
• Ham chunks from that Easter ham that would NOT end
• Breakfast sausage (the good kind from the local butcher, not the mystery meat ones)

And different cheeses because YUM:

• Cottage cheese which sounds weird but gives it this creamy texture
• Parmesan (the real stuff, not the weird powdery stuff in the green can)
• Feta when I’m feeling fancy like when I make my Greek lemon chicken soup that everyone asks for the recipe

Honestly Though, Why This is Good For You

So I’m not a nutritionist (obviously) but my doctor keeps telling me I need more protein and less of those caramel macchiatos I’m addicted to. This breakfast tortilla quiche bake actually has like 23g of protein per serving which is apparently good?

It’s also only about 415 calories which means I can still have my mid-morning latte without feeling guilty (or listening to James lecture me about my calcium intake again—WE GET IT, you work in healthcare).

Speaking of healthy stuff, I wrote this whole thing about whether eggs and avocado go together and even did a nutritional deep dive on scrambled eggs with avocado if you’re interested. I actually felt kinda smart writing those!

Plus there’s veggies hidden in there so I can pretend I’m being healthy even though I’ll prolly have chips for lunch while working on that DIY bathroom shelving project I started in 2023 and still haven’t finished.

Side Dishes If You’re Feeling Extra or Have Guests

Sometimes I make this when my book club comes over (we’re reading this thriller that NONE of us actually finished but we still meet for the wine). When I’m trying to impress them, I pair it with:

• A green salad (literally just lettuce with some cherry tomatoes because I’m not Martha Stewart) – or my spicy cucumber salad if I’m feeling ambitious
• Those frozen breakfast potatoes that I jazz up with some extra seasoning and pretend I made from scratch
• A fruit bowl (whatever’s not moldy in my fruit drawer)
• Yogurt with honey (the fancy honey from that farmer’s market that cost me $13.75 for a tiny jar) or my homemade strawberry butter that makes people think I’m a kitchen goddess

Oh! And hot sauce. Lots of hot sauce. I’ve been obsessed with this habanero one that clears your sinuses AND your mind.

How to Store Leftovers (If There Are Any)

If you somehow don’t eat the whole thing (which happens to me approximately never because I have no self-control), you can:

• Put it in the fridge in one of those containers that’s missing its matching lid so you have to use aluminum foil instead
• Keep it for 3-4 days max (mine never makes it past day 2)
• Reheat it in the microwave for like a minute (cover it though or it EXPLODES everywhere, learned that while wearing my favorite white shirt)
• OR reheat in the oven if you’re not in a rush and want it crispy again

Btw, I got this amazing basic tortilla quiche recipe from Eggs Canada years ago and have been tweaking it ever since. Their version is way more professional looking than mine but whatever.

You can freeze it but honestly it gets kinda weird and soggy when you thaw it. Ask me how I know. Actually don’t, it’s a sad story involving meal prep Sunday and a power outage.

Final Thoughts On This Life-Changing Breakfast

K so I know I sound dramatic calling this “life-changing” but seriously?? I’ve eaten actual breakfast for 7 days straight which might be a personal record since… college? Maybe high school?

It’s super easy, doesn’t make a huge mess (important because our dishwasher is making that scary noise again), and keeps me full until lunch which means I’m not raiding the pantry at 10:30am looking for those chocolate covered almonds I hide from James.

I’ve been trying to incorporate more breakfast recipes in my routine lately, like these healthy oatmeal apple pancakes and 3-ingredient banana oatmeal pancakes for when I’m feeling virtuous or my protein waffles when I need something more substantial. If you’re feeling REALLY fancy, check out this chicken and waffles recipe for weekend brunch (though I totally burned the chicken the first time I tried it).

Anwaaaaay, if you make this let me know how it goes! Comment below or message me on Instagram where I’m definitely not just posting perfectly filtered photos and pretending my house doesn’t look like a tornado hit it 99% of the time.

Gotta run—Charlie is barking at the mail carrier again and I’m still in my PJs at 11:42am. #workfromhomelife

xoxo, Lisa

P.S. Oh! I almost forgot! If you have any questions, check out these FAQs that nobody actually asked but I’m answering anyway: