Tortilla Baked Eggs
This is a quick and easy anytime egg dish. Use corn tortillas for a gluten free option.
6-8 corn (gluten free) or flour tortillas
2 cups fresh greens
8 large eggs
1 cup grape tomatoes, sliced, or chopped fresh tomatoes
1 cup shredded cheddar or dairy free cheddar
Black olives, optional
Preheat the oven to 350ºF. Spray the inside of a 13×9 inch oven safe dish with olive oil. Press the tortillas down into the dish so that the edges of the tortillas are folded up the sides of the dish (see step by step photos below).
Roughly chop the greens and spread on the bottom of the tortilla. Crack the 8 eggs into the tortilla on top of the greens. Add a pinch of salt and pepper on top of the eggs.
Sprinkle the tomatoes over the eggs. Finally, top with shredded cheese.
Bake the egg filled tortillas in the oven for 20-25 minutes, or until the whites are set. Baking time may vary depending on the size of your tortillas and number of eggs used.
Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!