Folded Tortilla Breakfast Dish (Print Version)

A crispy folded tortilla filled with eggs, cheese, and fresh ingredients for a quick morning meal.

# Ingredient List:

→ Base

01 - 2 large flour tortillas (8-inch)

→ Eggs

02 - 2 large eggs
03 - 1 tablespoon milk
04 - Salt and black pepper to taste

→ Fillings

05 - 1/2 cup shredded cheddar cheese
06 - 2 slices cooked bacon or vegetarian bacon, chopped (optional)
07 - 1/4 cup diced bell pepper
08 - 1/4 cup chopped baby spinach

→ For cooking

09 - 1 tablespoon butter or olive oil

# How-To Steps:

01 - Whisk eggs with milk, salt, and pepper in a small bowl until blended.
02 - Heat a nonstick skillet over medium heat, add butter or oil, and scramble the eggs until just set. Remove from heat.
03 - Place a tortilla flat and slice from the center to the edge without cutting entirely through.
04 - Conceptually divide the tortilla into four sections; layer shredded cheese, scrambled eggs, bacon and vegetables, and chopped spinach on each quarter respectively.
05 - Starting at the cut, fold each quarter over the next sequentially to form a triangular pocket.
06 - Reheat the skillet, add butter or oil, then cook the folded quesadilla 2 to 3 minutes per side until golden and crisp, pressing gently.
07 - Remove from skillet, allow to cool slightly, optionally cut in half, and serve warm.

# Helpful Tips:

01 -
  • It genuinely takes under 20 minutes from raw ingredients to plate, and most of that is just waiting for the pan to do its job.
  • The folding technique means every piece gets a mix of everything instead of hot spots and cold spots like traditional quesadillas.
  • You look like you know what you're doing in the kitchen, even though it's deceptively simple.
02 -
  • Don't overthink the fold—if it's not a perfect triangle, it doesn't matter; it'll still taste exactly the same and probably looks more rustic, which is just fancy talk for real.
  • The eggs need to come off heat slightly underdone because they finish cooking from the residual heat, and there's nothing worse than a rubbery breakfast quesadilla.
03 -
  • Keep the heat at medium, not medium-high—slower cooking means the outside gets crispy before the inside gets overdone.
  • If your tortilla starts cracking when you fold it, you waited too long to use it; tortillas are best when they're still slightly pliable, not fully cooled and stiff.
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