sheet pan breakfast pizza

Print Recipe

No ratings yet

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: cottage cheese

Servings:

Calories: 364kcal

Author: Mika Kinney

Ingredients

8 corn tortillas 6-inch
1 cup turkey bacon roughly chopped
6 large eggs
½ cup low-fat small curd cottage cheese use ½ cup for firmer set, ¾ cup for custardy center
¼ teaspoon cayenne pepper optional
black pepper to taste
½ cup shredded cheddar cheese

Instructions

Preheat oven to 350°F. Layer the 8 corn tortillas across a quarter sheet pan (9x13), overlapping edges by about 1 inch to cover the pan fully. Fold outer tortillas slightly up the sides to create an edge. They will soften as they cook so you can do this after the first cook too. The video is helpful for seeing this in action so as to not break them.
Scatter the chopped 1 cup turkey bacon evenly over the tortilla layer. Bake for 10 minutes.
While the base bakes, whisk together the 6 large eggs, ½ cup low-fat small curd cottage cheese¼ teaspoon cayenne pepper, and black pepper until smooth and no cottage cheese curds are visible.
Remove the pan from the oven. Pour the egg mixture evenly over the tortilla and bacon base. Gently shake the pan to distribute into any gaps.
Sprinkle ½ cup shredded cheddar cheese evenly over the top. Return to the oven and bake for 15–20 minutes, until the egg layer is fully set (matte on top, no jiggle in the center) and the cheese is melted and lightly golden. Can broil at the end if desired.
Let cool 5 minutes before slicing into 4 pieces. Serve immediately or cool completely before storing. Chives on top are super delicious too!

Notes

Corn vs. flour tortillas: Corn gives a crispier, sturdier base with better structure for slicing. Flour tortillas work but produce a softer, more bread-like bottom.

Cottage cheese amount: ½ cup = firmer, more sliceable set. ¾ cup = softer, custardy center. Both are good — personal preference.

Storage: Store slices in an airtight container in the fridge for up to 4 days.

Reheating: Microwave 60–90 seconds from fridge. For a crispier crust, finish in the air fryer at 375°F for 3 minutes after microwaving.

Freezer: Wrap individual slices in foil, freeze up to 2 months. Reheat covered at 350°F for 15–20 minutes or microwave from frozen 3–4 minutes.

Nutrition