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Looking for a keto-friendly, low carb breakfast that's also vegetarian? Look no further than the delectable Tortilla Breakfast Pie! With a crispy, golden-brown crust made from low carb tortillas, this dish is packed with savory goodness. Layered with a medley of colorful vegetables such as spinach and tomatoes, each bite offers a burst of flavor.

The pie is generously sprinkled with a blend of reduced fat shredded cheese, adding a creamy indulgence to the mix. This satisfying breakfast option is not only perfect for those following a ketogenic diet, but it's also ideal for vegetarians seeking a hearty and protein-packed start to their day. Say goodbye to carb-loaded breakfasts without sacrificing taste and enjoy a slice of this scrumptious Tortilla Breakfast Pie!

I would normally swap in egg whites for full eggs, but I wanted the egg to set and egg whites, when baked, can get a little wet and I didn’t want the tortilla to be soggy. I wanted the tortilla to be a fairly solid crust to carry the egg and spinach part of the pie. I also ended up topping mine off with some micro broccoli, but it was more for looks than anything else so it’s entirely unneeded.

If you use a different size dish, this may take a longer or shorter amount of time to bake, so just be sure to check in on it and remove it from the oven once it’s no longer wiggly or jiggly.

Tortilla Breakfast Pie

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

A light, filling, and tasty breakfast that takes little hands on time and bakes into a delicious keto-friend vegetarian that you're sure to love.

Ingredients

1 Ole Xtreme Wellness Whole Wheat Tortillas
6 Cherry Tomatoes, Halved
1 1/2 C. Fresh Baby Spinach
1/2 C. Reduced Fat Shredded Cheese
4 Whole Large Eggs, Whisked
Salt & Pepper to Taste

Instructions

Preheat the oven to 375 degrees F. and place the Whole Wheat Tortilla into a small round spring-form baking dish.
Add in the 6 Cherry Tomatoes and 1 1/2 C. Fresh Baby Spinach.
Sprinkle in the 1/2 C. Reduced Fat Shredded Cheese and pour in the 4 Whole Large Eggs.
Season with some Salt & Pepper to Taste and place in the oven to bake for about 30 minutes or until the egg is cooked through.
Once done, remove from the oven and allow to cool slightly before removing from the spring-form pan to divide into 4 to enjoy right away!

Recommended Products:

Ole Xtreme Wellness™ Whole Wheat Flour Tortilla Wraps

Sargento Shredded Off The Block Reduced Fat 4 Cheese Mexican

Fat Daddio's Cheesecake/Cake Pan 7x3

Nutrition Facts

Calories

131.87

Fat (grams)

6.18 g

Sat. Fat (grams)

2.38 g

Carbs (grams)

7.69 g

Fiber (grams)

1.2 g

Net carbs

6.51 g

Sugar (grams)

1.44 g

Protein (grams)

11.14 g

Sodium (milligrams)

295.14 mg

Cholesterol (grams)

167.14 mg

Nutritional Claims: Low Carb • Sugar Conscious • Kidney Friendly • Keto Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher