Egg and Cottage Cheese Breakfast Pizza
Egg and Cottage Cheese Breakfast Pizza
A large gluten-free tortilla forms the crisp base for baked eggs, cottage cheese, tomato sauce, vegetables, and mozzarella. Exact quantities replace the legacy ranges, while a 160°F center check confirms the eggs are set safely.
Details
- Yield: 1 pizza, 4 slices
- Prep: 12 minutes
- Bake: 17–22 minutes
- Equipment: 9-inch metal pie pan, bowl, whisk, spatula, thermometer
Ingredients
- 1 large 10-inch certified gluten-free tortilla
- 3 large eggs
- 1/4 cup small-curd cottage cheese
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- Pinch of pepper
- 1/4 cup thick marinara
- 1/2 cup shredded part-skim mozzarella
- 1/4 cup diced bell pepper
- Cooking spray
Method
- Heat oven to 350°F. Spray the pie pan and press tortilla into it, allowing the edge to curve upward.
- Whisk eggs, cottage cheese, oregano, salt, and pepper. Pour into the tortilla.
- Dot marinara over the eggs; add bell pepper and mozzarella.
- Bake 17–22 minutes, until tortilla edges are crisp, the center no longer ripples, and egg filling reaches 160°F.
- Rest 5 minutes, remove with a wide spatula, and cut into four wedges.
Ingredient function and cues
The tortilla acts as both crust and liner. A thick sauce avoids flooding the eggs, while cottage cheese melts into creamy curds. Mozzarella anchors the vegetables. The curved tortilla edge must remain above the filling so liquid cannot seep behind it.
If the rim darkens early, shield only the exposed edge with foil. A browned top does not prove the center is cooked; check several central points. Watery vegetables should be sautéed and cooled first. Raw mushrooms or tomatoes can release enough liquid to soften the base.
Substitutions and serving
A standard flour tortilla works if gluten avoidance is unnecessary. Spinach can replace pepper after being wilted and squeezed dry. Provolone can replace mozzarella. Serve with fruit or salad. Keep the egg mixture below the tortilla rim and do not add unmeasured toppings.
Storage and allergen note
Refrigerate within 2 hours for up to 3 days. Reheat on a sheet pan at 350°F until the center reaches 165°F; microwaving softens the crust. Freeze individual cooled wedges for up to 1 month. Confirm every tortilla, sauce, and cheese label if strict gluten avoidance is required. The legacy post credited an outside site, so use original photography.
Preparation and portioning
Set the pie pan on a rimmed sheet pan before adding filling. This supports a flexible pan and catches an accidental spill. Whisk the cottage cheese through the eggs rather than leaving one large mound, and distribute sauce in small dots so every wedge receives some without creating a wet central layer.
For four equal wedges, mark opposite quarters on the tortilla rim before cutting. Use a serrated knife through the crisp edge and a broad spatula beneath the soft center. If preparing ingredients ahead, store the whisked eggs separately and assemble immediately before baking.
