Baked eggs are a breakfast staple! Add them to breakfast burritos (recipe included) or breakfast sandwiches for an easy start to the day. This recipe is freezer-friendly.
Baked eggs are a staple recipe that I make over and over again for breakfast sandwiches and breakfast burritos, so I figured I'd write up my go-to method for subscribers.
It's as simple as whisking together eggs, cottage cheese, simple seasonings, and any type of sautéed vegetable you like (or none at all!).
Looking for an all-in-one egg casserole? Check out my go-to Breakfast Egg Casserole with Hashbrowns or this Hashbrown Quiche!
Equipment note
This recipe works best in a well-oiled 7x11-inch baking dish. It creates thin (but still nicely fluffy) egg patties.
Some recipes use sheet pans, but I prefer a baking dish because they are less sticky than sheet pans and don't require parchment paper or foil.
This recipe also works with blended cottage cheese, similar to these Veggie Egg Bites recipe.
Ingredients
- Eggs: Choose large eggs. Six eggs means six slices of baked eggs.
- Cottage cheese: I recommend full-fat cottage cheese for the most rich and fluffy eggs, but if you're watching fat intake 2% is a good option.
- Salt, pepper, onion & garlic powder: Simple, neutral seasonings. For something a little stronger, add ½ to 1 teaspoon of Cajun seasoning. If using Cajun seasoning with salt, decrease added salt by half.
Storage notes
- The eggs can be sliced immediately after removing from the oven. I slice them into 6 rectangular patties.
- Keep slices refrigerated for 3-4 days, or freeze for up to 3 months. The easiest way to freeze the egg patties is by layering slices between wax or parchment paper then freezing in an airtight container.
- The baked eggs thaw quickly in the microwave or can be thawed overnight in the fridge.
Freezing burritos and sandwiches
Let the egg patties and any fillings cool before assembling burritos or sandwiches.
Wrap burritos and sandwiches tightly in foil and place in a freezer bag.
Let thaw overnight in the fridge for the best results.
Reheat burritos in a skillet over medium heat, flipping once golden. It can also be quickly reheated in the microwave, but the texture won't be as good.
Reheat thawed breakfast sandwiches in the microwave, or wrap in foil and reheat in the oven at 325F for 25-30 minutes.
Recipe
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Baked Egg Breakfast Burritos
Ingredients
For the baked eggs
- ½ medium red bell pepper diced
- 4 ounces baby bella mushrooms diced
- ½ teaspoon kosher salt
- 6 large eggs
- 1 cup whole milk cottage cheese
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Breakfast Burritos
- ½ medium sweet yellow onion diced
- ¼ teaspoon kosher salt
- 2 cloves garlic minced
- ½ cup green enchilada sauce
- 3 cups spinach roughly chopped
- 6 9-inch flour tortillas 12-inch also work
Instructions
For the Baked Eggs
- Preheat the oven to 375F. Grease a 7x11-inch baking dish with oil or grease and line with parchment paper.
- Heat a medium skillet over medium heat. Drizzle with oil. Once hot, add the diced pepper, mushrooms, and ¼ teaspoon of the kosher salt. Sauté until softened and golden, about 8 minutes.
- In a mixing bowl, whisk together the eggs, cottage cheese, the remaining ¼ teaspoon of salt, pepper, and garlic powder.
- Transfer to the baking dish. Bake at 375F for 18-20 minutes, or until the center is set and the edges of the eggs are golden.
- Let cool for 5 minutes before slicing into 6 rectangles for breakfast sandwiches or burritos.
For the Breakfast Burritos
- Heat medium sauce pot over medium heat. Add a drizzle of oil. Once hot, add the diced onion and ¼ teaspoon salt. Sauté until golden, about 8 minutes.
- Add the minced garlic, sautéing another 1-2 minutes, until golden.
- In a bowl, mash the pinto beans so that ~½ of them are a paste. Add the beans and ½ cup enchilada sauce to the sauce pot. Reduce to a gentle simmer. Simmer, uncovered, for at least 15 minutes. Add a splash of vegetable broth or more enchilada sauce if it becomes too dry.
- During the last few minutes of cooking, stir in the chopped spinach. Cook until wilted. Remove from heat and let cool to room temp before making the burritos.
- To assemble the burritos, use a slotted spoon to add ~⅓ cup of pinto beans to the tortilla. Top with an egg patty. Fold into a burrito. To help seal the burrito, cook it in a hot skillet over medium heat with the seam side down for 1-2 minutes, until golden.
- Wrap tightly in foil and freeze in an airtight container. To reheat, let thaw in the fridge overnight. Reheat in a skillet over medium heat, flipping once golden. It can also be quickly reheated in the microwave, but the texture won't be as good.
Notes
- Cottage cheese: This recipe works well with 2% or whole milk cottage cheese. I haven't tested it with fat-free, but suspect it would lose some of its richness. I also tested it with just ½ cup of cottage cheese and it worked well but was slightly less fluffy and rich.
- Veggies: You can adjust the veggies using whatever you have on hand or omit them entirely.
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