Crinkle tortilla casserole made with flour tortillas, ham, spinach, eggs, milk, and mozzarella cheese.
Table of Contents
I’m going to be honest right out of the gate: the first time I made Crinkle Tortilla Casserole, I wasn’t trying to be clever. I was tired. Like end-of-the-day, brain-off, what-can-I-make-without-thinking tired. I had tortillas that weren’t quite fresh enough for tacos, a couple eggs, some cheese, and spinach I’d cooked earlier and forgotten about. You know that feeling when dinner needs to happen, but motivation is… questionable? Yeah. That was the mood.
Somewhere between folding tortillas into weird little zig-zags and pouring eggs over the whole thing, I remember thinking, This might be a disaster. Or it might be dinner. Turns out—it was dinner. A really good one.
This crinkle tortilla casserole reminds me of those meals you didn’t plan but somehow remember more than the fancy ones. It came together on a random night, but it felt like something you’d serve at a lazy Sunday brunch or after a long day when everyone’s hungry and slightly cranky. The kind of food that doesn’t ask questions—just shows up warm and comforting.
When I pulled it out of the oven, bubbly and golden with those crispy tortilla edges poking up, I actually laughed a little. It looked… intentional. Like I meant to do that. One bite in and I was fully sold. Crunchy tops, soft middles, cheesy pockets, and that eggy, custardy base holding it all together. It reminded me of savory bread pudding meets breakfast-for-dinner meets “why have I not been doing this forever?” And now? It’s one of those recipes I make on purpose when I want something cozy without committing to a whole production.
Ever accidentally make something you immediately know you’ll repeat? Yeah. This is that.
Why you’ll Love this Crinkle Tortilla Casserole?
Here’s my slightly rambling but honest opinion: Crinkle Tortilla Casserole works because it doesn’t pretend to be anything it’s not. It’s simple food doing something kind of fun. The crinkled tortillas create this mix of textures—crispy where they stick out, soft where the egg mixture settles. It’s creamy and crunchy at the same time, which always feels like cheating in the best way.
It’s also fast. No pre-cooking. No layers that have to be perfect. No stress if things aren’t evenly spaced (they won’t be, and that’s fine). And it fits into real life—you can make it for breakfast, brunch, or dinner depending on how the day shook out. I wouldn’t say it’s fancy, but it feels thoughtful. And sometimes that’s even better.
Ingredient Notes
Let’s talk ingredients like we’re standing in the kitchen, leaning on the counter.
- Flour tortillas: Soft tortillas are key here. If they’re too stiff, they fight back. If they’re flexible, they fold beautifully and soak up the egg mixture like they were made for it.
- Ham: Thin slices work best. This is also one of my favorite ways to use leftover ham that no one’s excited about anymore.
- Cooked spinach: Please, please drain it well. Extra water sneaks in and messes with the texture. Learned that once. Once was enough.
- Eggs & milk: This is the glue. It creates that savory, custardy base—kind of like French toast, but clearly not breakfast-dessert.
- Mozzarella cheese: Mild, melty, dependable. It doesn’t steal the spotlight, which I appreciate.
- Salt & pepper: Simple seasoning, but don’t underdo it. These tortillas need encouragement.
How to Make Crinkle Tortilla Casserole?
This is one of those recipes where you don’t need to be precise—just present.
- Start with the basics.
Preheat your oven to 350°F and grease an 8×8-inch baking dish. Nothing exciting yet, but it matters. - Crinkle the tortillas.
Fold each tortilla into a loose zig-zag or accordion shape and stand them upright in the dish. Push them close together so they stay standing. This step feels chaotic the first time. That’s normal. It always looks strange until it suddenly doesn’t. - Tuck in the fillings.
Slide the ham and spinach into the folds and gaps. Don’t aim for perfection. Some bites will have more filling than others, and honestly? That’s part of the charm. - Whisk and pour.
Mix the eggs and milk with salt and pepper, then slowly pour it over the tortillas. Try to get into as many folds as possible, but if some spots stay dry, leave them. Those turn into crispy bits later. Everyone loves those. - Cheese and bake.
Sprinkle mozzarella over the top and bake uncovered for 18–20 minutes, until bubbly and lightly golden. Let it sit for a few minutes before slicing—it sets just enough to behave.
Storage Options
Leftovers (if you have them) keep well in the fridge for up to 3 days. Reheat in the oven or air fryer if you want those edges crispy again, or microwave it when patience is low. I’ve also assembled this ahead of time, covered it, and baked it later—it works, just add a few extra minutes.
Variations & Substitutions
This crinkle tortilla casserole is very forgiving.
- Swap the protein: Bacon, sausage, rotisserie chicken—whatever’s around.
- Vegetarian version: Skip the ham and add mushrooms, onions, or bell peppers.
- Different cheese: Cheddar, Swiss, or a blend changes the whole vibe.
- Extra flavor: Paprika, chili flakes, or Italian seasoning if you’re feeling it.
- Corn tortillas: Slightly different texture, but still good if you’re gentle with them.
What to Serve With Crinkle Tortilla Casserole?
This casserole doesn’t need much, which I appreciate.
- Fresh fruit or fruit salad: Lightens things up.
- Green salad: Crisp and simple is best.
- Roasted potatoes: If you’re leaning dinner instead of brunch.
- Hot sauce or salsa: Optional, but highly encouraged.
- Coffee or iced tea: Especially if this is happening before noon… or pretending to.
FAQ
Can I make crinkle tortilla casserole ahead of time?
Yes. Assemble it, cover it, refrigerate it, then bake when you’re ready. Easy.
Why are some parts crispy and others soft?
That’s the whole point. The folds create both textures, and it’s kind of perfect.
Can I double the recipe?
Definitely. Just use a bigger dish and keep everything else the same.
Is this breakfast or dinner?
Both. Or brunch. Or “I don’t feel like cooking but I still want something warm.”
If you try this Crinkle Tortilla Casserole, I genuinely want to know—did you follow the recipe exactly, or did you wing it like I did the first time? Either way, I’m betting it disappears faster than you expect. Let’s talk when you make it.
Crinkle Tortilla Casserole
Ingredients
- 14 –16 flour tortillas
- 10 –12 slices thinly sliced ham
- 1 cup cooked spinach thoroughly 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
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch casserole dish with baking spray or butter.
- Fold each tortilla into a zig-zag, accordion-style shape. Arrange the folded tortillas vertically in the prepared casserole dish, positioning them tightly against one another to ensure they remain upright.
- Evenly distribute the ham slices and drained spinach into the folds and gaps between the crinkled 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, allowing the liquid to flow into the folds and ensuring even distribution throughout the casserole.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
- Bake the casserole uncovered for 18 to 20 minutes, or until the mixture is bubbling and the cheese has melted and developed a light golden color.
- Remove from the oven and allow the casserole to rest for several minutes before serving. Serve warm.
Notes
