Folded Tortilla Breakfast Quick (Printable View)

Crispy folded tortilla with eggs, cheese, and savory fillings ready in under 20 minutes.

# What You'll Need:

→ Base

01 - 2 large (8-inch) all-purpose 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

# How to Make It:

01 - Whisk eggs with milk, salt, and black pepper in a small bowl until combined.
02 - Heat a nonstick skillet over medium heat. Add butter or oil and scramble the eggs until just set. Remove from heat.
03 - Place one tortilla on a cutting board and cut from the center to the edge, creating a single slit without cutting through.
04 - Mentally divide the tortilla into four quadrants. Layer shredded cheese in quadrant one, scrambled eggs in quadrant two, bacon and diced bell pepper in quadrant three, and chopped spinach in quadrant four.
05 - Starting at the cut, fold each quarter over the next sequentially to form a compact triangular pocket.
06 - Reheat the skillet and add butter or oil. Place the folded tortilla in the skillet and cook 2 to 3 minutes per side, pressing gently, until golden brown and crispy.
07 - Remove from skillet, let cool briefly, cut in half if desired, and serve warm.

# Expert Tips:

01 -
  • It's done in less time than waiting for toast to pop, yet feels like you actually tried.
  • The folding trick keeps all your fillings in place—no scrambled eggs or cheese sliding everywhere.
  • One pan, minimal cleanup, and honestly impressive enough to make for guests who don't need to know how easy it was.
02 -
  • Don't overcrowd the quarters with filling or the whole thing becomes unwieldy and messy to eat—a light hand makes the difference between elegant and sloppy.
  • The key to getting it crispy is pressing gently while it cooks; you're not smashing it flat, just encouraging contact with the pan so the tortilla browns without tearing.
03 -
  • If your tortillas are a little dry or brittle, wrap them in a damp towel for thirty seconds before using them—they fold way more gracefully when they're still slightly warm and pliable.
  • Cook over medium heat, not high; a slower sear gives you time to develop color and crispness without burning the outside before the cheese inside has a chance to fully melt.
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