Folded Tortilla Breakfast Delight (Print version)

A crispy tortilla filled with eggs, cheese, and vegetables for a satisfying morning meal.

# What you'll need:

→ Base

01 - 2 large flour tortillas (8-inch)

→ Eggs

02 - 2 large eggs
03 - 1 tablespoon whole 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

→ To cook

09 - 1 tablespoon butter or olive oil

# Directions:

01 - Whisk eggs with milk, salt, and black pepper until combined.
02 - Heat a nonstick skillet over medium heat, add butter or oil, and scramble eggs until just set. Remove from heat.
03 - Place one tortilla flat on a board, make a single cut from center to edge without cutting through completely.
04 - Divide tortilla mentally into four quarters; layer cheese, scrambled eggs, bacon with bell pepper, and spinach each in separate quarters.
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 to 3 minutes per side pressing gently until golden and crisp.
07 - Remove from skillet, let cool slightly, slice if desired, and serve warm.

# Expert Tips:

01 -
  • It's crispy on the outside and melty inside without needing any special equipment or technique beyond a simple knife cut.
  • Everything comes together in under twenty minutes, so you can actually eat a real breakfast on busy mornings instead of grabbing granola.
  • The folding method keeps all your fillings contained, which means no cheese leaking all over your plate or onto your lap at your desk.
02 -
  • Don't cut all the way through the tortilla edge when you make that center cut—leave a little hinge so the whole thing stays connected when you fold it, otherwise you'll have pieces instead of a pocket.
  • The key to this working is not overstuffing—one layer of each filling per quarter is perfect, because too much stuff makes the folding messy and the filling leaks out while cooking.
03 -
  • Cook your eggs on slightly lower heat than you think you need to—medium or even medium-low keeps them creamy instead of turning them into a rubbery scramble that won't be as nice folded into the tortilla.
  • The tortilla needs butter or oil in the pan when you cook it to actually brown and crisp—don't try to skip this step thinking it'll be healthier, because you'll just end up with a soft, chewy pocket instead of the satisfying crunch.
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