Folded Tortilla Breakfast Hack (Print version)

A clever folded tortilla filled with eggs, cheese, and veggies for a tasty morning meal.

# What You Need:

→ Base

01 - 2 large flour tortillas (8-inch)

→ Eggs

02 - 2 large eggs
03 - 1 tablespoon 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

# How to Make:

01 - Whisk eggs with milk, salt, and black pepper in a small bowl until smooth.
02 - Heat nonstick skillet over medium heat; add butter or oil, scramble eggs until just set, then remove from heat.
03 - Place tortilla flat on cutting board and make a single cut from the center to the edge without cutting all the way through.
04 - Divide tortilla mentally into four quarters; layer shredded cheese in one quarter, scrambled eggs in the second, bacon and vegetables in the third, and spinach in the fourth quarter.
05 - Starting from the cut, fold each quarter over the next to create a layered triangular pocket.
06 - Reheat skillet, add butter or oil, place folded quesadilla in pan, cook 2–3 minutes per side pressing gently until golden and crispy.
07 - Remove from pan, let cool briefly, cut in half if desired, and serve warm.

# Expert tips:

01 -
  • It comes together faster than making a traditional quesadilla and somehow tastes even better.
  • The folded-pocket design keeps everything contained and means you get all the flavors in every bite.
  • You only need one skillet and about 18 minutes from hungry to satisfied.
02 -
  • The cut must be a slit, not a full cut through the tortilla—if you cut all the way, you'll have two pieces instead of one clever pocket.
  • Don't overfill the quarters; a small handful of ingredients in each one means better folding and more even cooking.
  • The scrambled eggs should still be slightly soft when you assemble because residual heat finishes them as the quesadilla cooks.
03 -
  • Keep your skillet heat at medium, not medium-high, so the tortilla crisps without burning before the cheese melts.
  • Use a nonstick skillet or make sure your regular pan is well-oiled; a sticking quesadilla falls apart when you try to flip it.
Go back