Flour tortillas, ham, spinach, eggs, milk, and cheese come together in this crinkly, creamy Crinkle Tortilla Casserole—easy and satisfying.

I’m not gonna lie—the first time I made a Crinkle Tortilla Casserole, I thought I was doing it wrong.

It was a random Tuesday. I was scrolling Instagram at like 5:37 p.m. trying to figure out if crackers and hummus counted as dinner (for the third time that week). And then I stumbled on this video of someone folding tortillas like an accordion and stuffing things in between the folds.

It looked… weird. But also kinda genius? And honestly, I had a stack of flour tortillas, a few slices of ham that were dangerously close to their expiration date, and that half-bag of spinach I kept pretending I’d use in a smoothie. So, I gave it a go.

Was I confident? No. Did I care? Also no.

I zig-zagged those tortillas into a baking dish, shoved some stuff between the folds, poured over some eggs and milk, topped it with cheese, and popped it in the oven. Twenty minutes later, my kitchen smelled amazing, and the top was all golden and bubbly. I took one bite and immediately called my sister.

“Dude. I just crinkled tortillas and it actually worked.”

So yeah, this one’s been on repeat ever since.

Why You’ll Love This Crinkle Tortilla Casserole Recipe?

There’s something kind of magical about this Crinkle Tortilla Casserole. It’s not just about the taste—although let’s be real, the taste is amazing—it’s the texture. The tops of the tortillas get crispy, the middle stays soft and soaks up the eggy goodness, and the cheese brings it all together in that “I can’t stop eating this” kind of way.

It’s also wildly forgiving. I’ve used stale tortillas. I’ve swapped the ham for leftover chicken nuggets once (don’t ask). I’ve forgotten to drain the spinach and had a slightly soggy but still very edible casserole.

And people love it. I’ve served it at brunches, on weeknights, and even once at a potluck where I didn’t label it and someone called it “that folded lasagna thing.” (Which, honestly, isn’t that far off.)

Ingredient Notes:

You don’t need anything fancy to make this work. And while I could give you exact measurements… let’s be real. This is the kind of meal where “close enough” is often exactly right.

Flour tortillas (14–16) – They don’t have to be perfect. Mine were once kinda stiff and still worked. Softer is easier to fold, though.
Ham slices (10–12) – I usually use deli ham, but one time I tore up honey-baked ham leftovers and it was chef’s kiss.
Cooked spinach (about 1 cup) – Please, for the love of your casserole, drain it well. Nobody likes soggy crinkle.
Eggs (2) – The glue that holds everything together.
Milk (1 cup) – Whole milk is best, but if you’ve got 2% or even half-and-half, go for it.
Shredded mozzarella (1 cup-ish) – Mozzarella melts beautifully, but I’ve thrown cheddar or Monterey Jack in too. Whatever’s in the fridge.
Salt & black pepper – Don’t skip seasoning the egg mix. I’ve done it, and yeah… bland city.

How To Make Crinkle Tortilla Casserole?

Step 1: Preheat your oven and grease the dish
350°F. Standard stuff. I use baking spray or just rub butter around the dish with my fingers. Rustic.

Step 2: Fold your tortillas
This is the part where you feel like you’re doing arts and crafts in your kitchen. Fold each tortilla back and forth like a paper fan. Then stand them up in your greased 8×8 baking dish. It’s okay if they flop a bit—just squish them together. We’re not building a house.

Step 3: Fill the “valleys”
I kind of love this part. Tuck ham slices and little spoonfuls of spinach into the dips between the folds. It doesn’t have to be perfect. Mine always look like a mess going in but come out beautiful.

Step 4: Whisk the eggs and milk
Crack the eggs into a bowl, add the milk, season with salt and pepper, and whisk like you mean it. Pour this slowly and evenly over the crinkled tortillas. Try to get it in the nooks and crannies.

Step 5: Cheese it up
Sprinkle your shredded cheese over the top. If some gets in the cracks, even better. That’s where the magic happens.

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Step 6: Bake until bubbly and golden
18 to 20 minutes usually does it. If the cheese isn’t golden yet, give it another couple of minutes. And maybe turn on the broiler for a sec if you like it crispy (I do).

Let it cool just a minute so you don’t burn your mouth and regret everything.

Storage Options:

If—if—you’ve got leftovers, here’s what to do:

Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or toaster oven if you want that crisp edge back. Microwave is fine too, just softer.
Freezer: Technically you can freeze it, but the texture takes a hit. I tried it once and it was… fine. Just not amazing.

Variations and Substitutions:

Look, this recipe is already a bit chaotic in spirit, so go ahead and mess with it.

No ham? Use cooked sausage, bacon, shredded chicken, or honestly—go meatless.
Spinach substitutes: Kale, sautéed mushrooms, roasted red peppers. I once used leftover roasted broccoli. No regrets.
Different cheese? Cheddar, pepper jack, Swiss. Cheese is cheese. Live your life.
Add heat: A dash of hot sauce or sliced jalapeños takes it in a fun brunch-y direction.
Make it vegetarian: Just leave out the meat and load up on veggies. It still slaps.

What to Serve with Crinkle Tortilla Casserole?

This casserole’s a meal on its own, but sometimes you wanna add a little something-something. Here are a few ideas:

Simple green salad – A light contrast to the cheesy richness.
Fruit salad – Especially if it’s a brunch thing.
Roasted potatoes – Because carbs on carbs? Always yes.
Salsa, sour cream, or hot sauce – Top it like a breakfast taco.

Frequently Asked Questions:

Can I make it ahead of time?
Totally. Assemble it, cover it, stick it in the fridge, and bake when you’re ready.

Does it reheat well?
Yep. Especially in the oven or air fryer. Still good in the microwave if you’re impatient (like me).

Do I have to fold the tortillas?
Technically no. You could lay them flat, lasagna-style. But the folds make it crispy on top and look cool, so… just try it.

This Crinkle Tortilla Casserole is the kind of recipe that feels like a win—even when everything else feels a little chaotic. It’s simple. It’s satisfying. And it somehow feels cozy, like your favorite hoodie but in casserole form.

So if you’ve got tortillas, eggs, and some random fridge bits hanging around, give it a try. You might just end up with a new go-to that looks fancy and tastes amazing—even if you crinkle your tortillas a little sideways (been there).

If you make it, tag me, text me, shout into the void—I’d genuinely love to hear what you thought or how you made it your own.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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