Name: Sausage, Egg, and Cheese Breakfast Roll-Ups Recipe
Prep time: 5 min
Cook time: PT-486506H49M45S
Total time: 30 min
Cuisine: American
Ingredients: Cooking spray or a little oil for greasing the baking dish; 1 tortilla 8-10 inches in diameter; 3 large eggs; 1/3 cup cottage cheese; Salt to taste; Black pepper to taste; Tomatoes diced; Green peppers diced; Spinach or arugula chopped; 1/4 cup Mozzarella cheese (or choice of cheese); Tomatoes; Kalamata olives; Red onions; Spinach; Feta cheese; Mozarella cheese; 1/4 cup chopped shallots; 2 cups fresh spinach; 1/4 cup crumbled feta cheese; 1/4 cup mozzarella cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 large eggs; 1/3 cup cottage cheese

If you’re on the hunt for a breakfast that’s a breeze to pull together, loaded with color and fresh flavors, and guaranteed to make you excited to get out of bed, this Egg Tortilla Bake (2 Ways) is your new go-to! Ready in just 30 minutes, it’s endlessly customizable and uses simple ingredients you likely have on hand. Whether you like yours classic and veggie-packed or crave Mediterranean-inspired flair, you’ll fall in love with both versions—this bake is protein-rich, cheesily satisfying, and the kind of meal you’ll want to share and repeat.

Sausage, Egg, and Cheese Breakfast Roll-Ups Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Egg Tortilla Bake (2 Ways) lies in its simplicity—each ingredient builds a base of great flavor and texture, while giving you plenty of room to mix things up. Here’s a little tour of what you’ll need and why each part matters!

Cooking spray or a little oil: Keeps your bake from sticking, and gives it a lovely golden touch.
Tortilla (8-10 inches): This forms the clever, crispy crust—use your favorite flour, whole wheat, or gluten-free tortilla.
Large eggs: Star of the show, for a fluffy texture and filling protein punch.
Cottage cheese: Adds creaminess, richness, and a boost of extra protein.
Salt and pepper: No skipping—seasoning brings everything to life.
Flavor Option One: Diced tomatoes, green peppers, chopped spinach or arugula, 1/4 cup mozzarella (or your cheese of choice) for a colorful, veggie-packed take.
Flavor Option Two: Tomatoes, kalamata olives, red onions, spinach, feta cheese, mozzarella cheese—a Mediterranean dream combo.
Flavor Option Three: Sautéed shallots, plenty of spinach, feta, mozzarella, plus a touch more salt and pepper for a sophisticated twist.

How to Make Egg Tortilla Bake (2 Ways)

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). While it heats up, round up all your ingredients and prep your veggies and cheese—the more organized you are, the faster everything comes together!

Step 2: Grease and Base

Use cooking spray or a bit of oil to gently grease your round baking or pie dish. This prevents any stickiness and helps with an easy release (and even tastier edge bits!). Next, press the tortilla into the bottom of the dish to make the crust that holds everything.

Step 3: Whisk the Eggs and Dairy

In a mixing bowl, whisk together the eggs and cottage cheese until well blended and creamy. Season generously with salt and pepper to bring out the best in every bite.

Step 4: Assemble the Bake

Pour the egg mixture over your tortilla crust, spreading it out evenly. Now comes the fun: scatter your chosen toppings. For flavor option one, pile on the tomatoes, green peppers, and spinach or arugula. For the Mediterranean-style, use tomatoes, olives, red onions, and spinach. Want to try the all-spinach version? Sauté shallots and spinach first, then add them in. There are no rules here—mix and match as you like!

Step 5: Get Cheesy

Generously scatter your cheese over the top. Mozzarella melts into bubbly perfection on option one, while the combo of feta and mozzarella in option two adds tang and creaminess. Use what you love or try a blend!

Step 6: Bake to Golden Glory

Slide the bake into the preheated oven and let it cook for 20-25 minutes. Watch for eggs that are set and a top that turns lightly golden. The aroma will tell you it’s almost time—don’t overbake, or you’ll miss that custardy texture.

Step 7: Cool and Slice

Once baked, let your Egg Tortilla Bake (2 Ways) cool for at least 5 minutes. This helps it slice cleanly, and gives the flavors a chance to settle together beautifully. Cut into wedges or squares and get ready to serve!

How to Serve Egg Tortilla Bake (2 Ways)

Garnishes

Top with fresh herbs like parsley, basil, or chives for a pop of color and garden-fresh taste. A dollop of Greek yogurt, a drizzle of hot sauce, or even an extra crumble of feta or mozzarella takes this bake to new heights.

Side Dishes

Pair your Egg Tortilla Bake (2 Ways) with a bright green salad, crisp breakfast potatoes, or a bowl of fresh fruit. It also makes a lovely main along with a cup of soup or some crunchy toast for a heartier meal.

Creative Ways to Present

Cut the bake into bite-sized squares for a brunch platter, or stack slices on a serving board alongside pickles, roasted peppers, and olives for a Mediterranean mezze vibe. For a kid-friendly version, use smaller tortillas and bake in ramekins for personal mini-bakes!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Egg Tortilla Bake (2 Ways) completely before storing. Place slices in an airtight container and refrigerate for up to 3 days—perfect for easy grab-and-go breakfasts or lunches.

Freezing

For longer storage, wrap individual slices tightly in plastic wrap or foil, then pop them into a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, microwave individual portions for 60-90 seconds or pop them in a preheated oven or toaster oven until warmed through and a little crisp on the edges. The bake stays moist thanks to the cottage cheese, so it reheats beautifully.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes! Corn tortillas make for a delicious, slightly nuttier base and crisp up nicely. Just be sure to choose a corn tortilla that fits your baking dish for best results.

What other vegetables can I add?

This Egg Tortilla Bake (2 Ways) is super flexible. Try mushrooms, zucchini, broccoli, roasted peppers, or even sweet potatoes to mix things up—just be careful not to overcrowd the egg mixture.

Can I make this dairy-free?

Absolutely! Swap in a dairy-free cottage cheese or omit it, and use plant-based cheese shreds on top. The eggs alone will hold everything together and still taste great.

Is it possible to double the recipe?

Yes, just use a larger baking dish and double all ingredients. You may need to add a few more minutes to the baking time, so keep an eye out for that golden, set top.

How do I prevent a soggy bottom?

To avoid a soggy crust, use a slightly thicker tortilla, bake on the lower oven rack, and avoid overloading with watery veggies like tomatoes—pat them dry first for best results.

Final Thoughts

Give Egg Tortilla Bake (2 Ways) a try and you’ll see why this easy, customizable dish earns a place in my regular breakfast (and lunch!) rotation. It’s that perfect mix of cozy, nourishing, and just a little bit special—so don’t be surprised if your friends and family request it again and again!