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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.

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