Breakfast Quesadilla Folded Tortilla (Print Version)

Crispy folded tortilla with eggs, cheese, and veggies 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, 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, milk, salt, and pepper together in a small bowl.
02 - Heat nonstick skillet over medium heat, add butter or oil, scramble eggs until just set, then remove from heat.
03 - Place one tortilla flat on a surface and cut from the center to the edge without cutting all the way through.
04 - Divide tortilla mentally into four sections and layer shredded cheese, scrambled eggs, bacon with bell pepper, and spinach in separate quarters.
05 - Starting at the cut, fold each quarter over the adjacent one to create a triangular pocket.
06 - Reheat skillet with butter or oil, cook folded quesadilla 2–3 minutes per side pressing gently until golden and crisp.
07 - Allow to cool slightly, cut in half if desired, and serve warm.

# Additional Tips::

01 -
  • It's genuinely faster than scrambled eggs on toast, and tastes like you tried much harder than you did.
  • The folding technique creates natural pockets that keep fillings from escaping, which means no mess while eating and actually staying full longer.
02 -
  • The eggs must be slightly underdone when you remove them from the skillet, or they'll turn chalky and tough by the time your quesadilla finishes cooking.
  • That center cut is everything—without it, you can't fold without ripping, and the whole technique falls apart.
03 -
  • Keep your tortilla at room temperature so it folds without cracking, and work quickly once you start folding so the cheese doesn't set up and resist.
  • Medium heat is your friend here—high heat will char the outside before the cheese melts, and low heat will make everything greasy and soggy.
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