Breakfast Quesadilla Folded Tortilla (Printer View)

A clever fold creates a crispy tortilla filled with eggs, cheese, and savory morning ingredients.

# What you'll need:

→ Base

01 - 2 large 8-inch flour tortillas

→ 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

# Method:

01 - In a small bowl, whisk eggs with milk, salt, and black pepper until combined.
02 - Heat a nonstick skillet over medium heat and add butter or oil. Pour in egg mixture and scramble until just set. Remove from heat.
03 - Place a tortilla flat on a cutting board. Make a single cut from the center to the edge without cutting completely through.
04 - Mentally divide the tortilla into four quarters. Add shredded cheese to one quarter, scrambled eggs to the second, bacon and diced bell pepper to the third, and chopped spinach to the fourth.
05 - Starting at the cut, fold each quarter over the next to create a layered triangular pocket.
06 - Reheat the skillet and add butter or oil. Place folded quesadilla in the pan and cook 2 to 3 minutes per side, pressing gently, until golden brown and crispy.
07 - Remove from skillet, let cool slightly, cut in half if desired, and serve warm.

# Expert Advice:

01 -
  • The folding technique means you're building four flavor zones in one tortilla, so every bite feels different and surprising.
  • It genuinely takes less than 20 minutes from hungry to eating, which is the real victory of breakfast cooking.
  • You end up with something crispy and golden that feels way more intentional than just scrambled eggs on toast.
02 -
  • The single cut is everything; without it, the folding technique collapses into frustration, so don't skip this step even though it seems small.
  • Scrambling the eggs over medium (not high) heat means they stay creamy and don't dry out before you even assemble the quesadilla.
  • Pressing gently while the quesadilla cooks helps the tortilla crisp up beautifully without squishing the fillings out the sides.
03 -
  • Shred your own cheese if possible because the anti-caking agents in pre-shredded varieties sometimes create a gritty texture rather than a smooth melt.
  • Don't let your scrambled eggs get too cooked before assembly; they'll finish cooking in the hot tortilla, so aim for slightly underdone.
  • If you're making these for multiple people, you can prep all your fillings in advance and assemble the quesadillas to order so everyone eats them hot.
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