Easy Crinkle Tortilla Casserole made with flour tortillas, ham, spinach, eggs, milk, and mozzarella for a crunchy, creamy baked comfort dish.

I didn’t wake up one morning craving a Crinkle Tortilla Casserole. It was more of a what is left in the fridge and how can I make it feel like dinner situation. You know the kind—end of the week, groceries running low, motivation even lower. I had tortillas that were getting a little too soft, some ham from a forgotten sandwich plan, and spinach I’d already cooked and honestly didn’t want to look at again.

So I started folding tortillas for no real reason other than curiosity. Zig-zagging them into the dish felt oddly therapeutic, like stress-folding laundry but edible. When it came out of the oven, bubbly and golden and just a bit messy around the edges, I knew this wasn’t going to be a one-time thing. The crunch. The creamy middle. The way the ham tucked itself into every fold like it belonged there. It reminded me of those scrappy meals my mom used to make when “nothing sounded good” but dinner still had to happen. Ever notice how those meals end up being the ones you remember most?

Why you’ll Love this Crinkle Tortilla Casserole?

On paper, this Crinkle Tortilla Casserole sounds almost too simple. Tortillas, eggs, cheese. But the magic is in the shape. The crinkled tortillas create these peaks and valleys that crisp up on top while staying soft underneath. It’s crunchy and creamy in the same bite, which—let’s be honest—is the texture combo we’re all chasing whether we admit it or not.

What I really appreciate is how forgiving this casserole is. If the tortillas aren’t perfectly even, who cares. If the spinach clumps in one spot, it’ll still taste good. This isn’t a precision recipe. It’s a use what you have and trust the oven recipe. And on tired days, that kind of cooking feels like a small kindness to yourself.

Ingredient Notes

This recipe relies on everyday ingredients, but they each pull their weight.

• Flour Tortillas: These are key. They bend without tearing and crisp beautifully on top. Corn tortillas just don’t behave the same way here.
• Ham: Thin slices slide right into the folds. Salty, savory, and familiar in a way that feels comforting.
• Spinach: Cooked and very well drained. I’ve skipped the draining step once and… yeah, don’t do that.
• Eggs & Milk: Together, they form a light custard that sets just enough to hold everything together without feeling heavy.
• Mozzarella Cheese: Mild, melty, and reliable. It lets the textures shine instead of overpowering them.
• Salt & Pepper: Simple, but necessary. This casserole isn’t loud—it needs seasoning to speak up.

How to Make Crinkle Tortilla Casserole?

1. First, preheat the oven and grease your dish. That step alone already makes it feel like a plan. Then take the tortillas and fold them into loose accordion shapes, standing them upright in the dish. Push them together snugly but not aggressively—think crowded subway, not vacuum-packed.
2. Next, tuck the ham and spinach into the valleys between the tortillas. Don’t aim for perfection. Some pieces will peek out. Those bits get crispy and delicious later. Whisk the eggs and milk with salt and pepper, then pour it slowly over the whole thing, letting it seep into the folds. It will look uneven and a little questionable at this stage. That’s normal. Resist the urge to “fix” it.
3. Sprinkle the mozzarella over the top and bake until the casserole is bubbling and the cheese is golden. Let it rest for a few minutes before cutting in. That pause helps everything settle—and saves your mouth from a painful first bite. Ask me how I know.

Storage Options

If you have leftovers, this Crinkle Tortilla Casserole keeps in the fridge for up to 3 days. Reheat gently. The tortillas soften a bit, but the flavor still holds up. Freezing, though? I wouldn’t. The egg custard doesn’t love that journey.

Variations & Substitutions

Once you make this once, ideas start popping up whether you want them to or not.

• Swap ham for bacon, turkey, or sautéed mushrooms.
• Use cheddar, Swiss, or provolone instead of mozzarella.
• Add herbs like chives or parsley for a fresher vibe.
• Toss in roasted red peppers or caramelized onions for depth.
• Lean breakfast-y with sausage and a pinch of chili flakes.

Some versions feel heavier, some lighter. Both are right, depending on the day.

What to Serve With Crinkle Tortilla Casserole?

This dish can stand alone, but a simple side balances it out nicely.

• A crisp green salad with vinaigrette
• Fresh fruit for contrast
• Roasted vegetables
• Or just coffee and a fork when it’s one of those mornings

FAQ:

Can I assemble this ahead of time?
You can, but it’s best baked fresh. If prepping ahead, add the egg mixture right before baking.

Why wasn’t mine crispy?
Usually the tortillas weren’t packed tightly enough, or it just needed a few more minutes in the oven.

Can I make it vegetarian?
Absolutely. Skip the ham and load it up with veggies or extra cheese.

If you’re in the mood for something cozy, a little unconventional, and strangely satisfying to make, this Crinkle Tortilla Casserole might surprise you in the best way. If you try it, I’d love to know—did you enjoy the crinkling part as much as I did, or was it just me?

Crinkle Tortilla Casserole

This Crinkle Tortilla Casserole combines folded flour tortillas, ham, spinach, eggs, milk, and mozzarella into a baked dish with crisp edges and a soft, custardy center—simple, comforting, and perfect for any meal.

Print Pin Rate

Course: Breakfast, Brunch, Main dish

Cuisine: American

Keyword: Crinkle Tortilla Casserole

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Servings: 5

Ingredients

• 14 to 16 flour tortillas
• 10 to 12 thin slices ham
• 1 cup cooked spinach well drained
• 2 large eggs lightly beaten
• 1 cup whole milk
• 1 cup shredded mozzarella cheese
• Kosher salt to taste
• Freshly cracked black pepper to taste
• Cooking spray or baking spray for greasing the dish

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch casserole dish with baking spray and set aside.
• Fold each tortilla into an accordion or zig-zag shape. Arrange the folded tortillas vertically in the prepared baking dish, positioning them closely together to fill the dish evenly.
• Evenly distribute the ham slices and drained spinach into the folds and spaces between the tortillas.
• In a mixing bowl, whisk together the eggs and milk until fully combined. Season the mixture with kosher salt and freshly cracked black pepper to taste.
• Slowly pour the egg and milk mixture over the tortillas, ensuring the liquid is evenly distributed throughout the casserole.
• Sprinkle the shredded mozzarella cheese evenly over the top.
• Bake the casserole uncovered for 18 to 20 minutes, or until the egg mixture is set, the cheese is melted, and the top is lightly golden and bubbling.
• Remove from the oven and allow the casserole to rest briefly before serving. Serve warm.

Notes

To make this Crinkle Tortilla Casserole gluten free, substitute the flour tortillas with certified gluten-free tortillas that are flexible enough to fold without cracking. Verify that the ham and all packaged ingredients are labeled gluten free, as some processed meats may contain hidden gluten.