Breakfast Folded Tortilla Quesadilla (Print View)

Quick tortilla fold packed with eggs, cheese, bacon, and veggies for a warm, satisfying start.

# Components:

→ 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

# Directions:

01 - Whisk eggs with milk, salt, and pepper in a small bowl until combined.
02 - Heat a nonstick skillet over medium heat with a bit of butter or oil. Cook eggs until just set, then remove from heat.
03 - Place one tortilla flat and make a single cut from the center to the edge without cutting through completely.
04 - Visualize the tortilla divided into four quarters. Layer shredded cheese in one quarter, scrambled eggs in the adjacent quarter, followed by bacon and diced bell pepper in the next, and chopped spinach in the last quarter.
05 - Starting from the cut, fold each quarter over the next to form a triangular pocket.
06 - Reheat the skillet with butter or oil, place folded tortilla in pan, press gently, and cook for 2–3 minutes per side until golden and crispy.
07 - Remove from skillet, allow to cool slightly, optionally cut in half, and serve warm.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup when you're still half-asleep.
  • The folded design keeps flavors separated but melted together, so you get a different bite each time you cut into it.
  • It's fast enough for a weekday morning but impressive enough to make for guests without looking like you tried too hard.
02 -
  • Don't cut all the way through the tortilla; you need that intact center to keep everything from unraveling when you fold.
  • The scrambled eggs should still be slightly underdone when you add them to the quesadilla because they'll cook a bit more as it all comes together in the pan.
  • If your quesadilla starts to brown too fast before the inside feels warm, lower the heat and give it an extra minute per side instead of cranking up the temperature.
03 -
  • Use a nonstick skillet for both the scrambling and the pan-fry; it prevents sticking and makes the whole process feel effortless.
  • If the tortilla starts to tear when you're folding, you either cut too far through the center or went too fast—pause, breathe, and let the warmth and flexibility of the tortilla work in your favor.
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