Folded Tortilla Breakfast (Printable)

Savory folded tortilla with eggs, cheese, and fresh fillings for a quick, satisfying breakfast.

# What you need:

→ Base

01 - 2 large flour tortillas (8-inch)

→ Eggs

02 - 2 large eggs
03 - 1 tablespoon milk
04 - Salt, to taste
05 - Black pepper, to taste

→ Fillings

06 - 1/2 cup shredded cheddar cheese
07 - 2 slices cooked bacon or vegetarian bacon, chopped (optional)
08 - 1/4 cup diced bell pepper
09 - 1/4 cup chopped baby spinach

→ To Cook

10 - 1 tablespoon butter or olive oil

# How to make it:

01 - Whisk eggs with milk, salt, and black pepper in a small bowl.
02 - Heat a nonstick skillet over medium heat, add butter or oil, and scramble eggs until just set; remove from heat.
03 - Place tortilla flat on a cutting board and make a single cut from center to edge without cutting all the way through.
04 - Mentally divide tortilla into four quarters; layer cheese in one quarter, scrambled eggs in second, bacon and vegetables in third, and spinach in fourth.
05 - Starting at the cut, fold each quarter over the next to form a triangular pocket.
06 - Reheat skillet with butter or oil, cook folded quesadilla 2–3 minutes per side, pressing gently until golden and crispy.
07 - Remove quesadilla, let cool slightly, cut in half if desired, and serve warm.

# Expert Advice:

01 -
  • Ready in under 20 minutes, and most of that time is just the cooking itself.
  • Every bite is a mix of crispy exterior and melty cheese, like breakfast met a quesadilla and they became best friends.
  • You can throw in whatever vegetables or proteins you have hanging around, so it never feels repetitive.
02 -
  • Don't overload any single quarter or your layers will burst when you fold—less is more, and you'll thank yourself when it holds together.
  • Scrambling the eggs slightly underdone is the secret: they'll set perfectly in the pan without turning rubbery or dry.
  • The fold technique only works smoothly if your tortilla isn't cold straight from the fridge—let it sit for a minute or warm it slightly first.
03 -
  • Use clarified butter or ghee if you want that crispy exterior without the brown specks that regular butter leaves behind.
  • If your tortilla tears during folding, just patch it with a small extra piece on the outside—it will fry right on and no one will know.
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