Egg Tortilla Pizza

I had leftover vegetables (and bacon) from this recipe and , so I decided to make some egg tortilla pizzas for school lunches! It was a great way to use up those leftovers.

The gist of it is this: place a tortilla in a cake pan; cook your fillings of choice (vegetables and/or meat: I had bell peppers, mushrooms, green onions, and bacon) and place them in the pan; whisk some eggs and pour them on top of the filling; add cheese if desired; bake until set, then slice like a pie.

To me, the key is making sure that the egg doesn’t touch the pan, because it would stick and be impossible to get off. I used large tortillas set in 6-inch cake pans, and in addition to the filling, I used two eggs per tortilla, and I baked the “pizzas” for 20 minutes at 350 °F.