Folded tortilla breakfast (Printable)

Savory folded tortilla filled with eggs, cheese, and fresh ingredients for a fast morning meal.

# What You'll 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 - In a small bowl, whisk together eggs, milk, salt, and black pepper until combined.
02 - Heat a nonstick skillet over medium heat, add butter or oil, then scramble eggs until just set. Remove from heat.
03 - Place one tortilla flat on a cutting board and make a single cut from the center to the edge without cutting through completely.
04 - Divide the tortilla visually into four quarters. Place cheddar cheese in the first quarter, scrambled eggs in the second, bacon and bell pepper in the third, and spinach in the fourth.
05 - Starting at the cut, fold each quarter over the next to form a layered, triangular pocket.
06 - Reheat skillet with butter or oil, place folded quesadilla in pan and cook 2 to 3 minutes per side, pressing gently, until golden brown and crispy.
07 - Remove from pan, allow to cool slightly, cut in half if desired, and serve warm.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes, making it actually doable on a real weekday morning.
  • The crispy exterior gives you that textural contrast that makes breakfast feel intentional instead of rushed.
  • One tortilla means less cleanup, which is genuinely the best reason to cook anything before 9 AM.
02 -
  • Don't skip the resting period after scrambling the eggs—they'll keep cooking in the hot pan, and overcooked eggs turn this whole thing rubbery.
  • The cut in the tortilla is what makes the fold work; without it, you'll end up with a twisted mess instead of neat layers.
03 -
  • Medium heat is your friend here—high heat will burn the tortilla before the inside gets melty, and low heat turns it tough and leathery.
  • If you're worried about the fold holding together, a tiny splash of extra cheese between each layer acts like edible glue.
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