Breakfast Quesadilla
A breakfast quesadilla is faster than you think — scrambled eggs, cheese, and a tortilla toasted in a dry skillet until crisp. The key is medium heat: hot enough to melt the cheese and crisp the tortilla, but not so hot that the outside burns before the inside warms through.
Breakfast • 15 min
Ingredients
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 large flour tortillas (burrito size)
- ½ cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 tablespoons salsa, plus more for serving
- Sour cream, sliced avocado, and hot sauce, for serving (optional)
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Steps
- Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until combined.
- Melt butter in a nonstick skillet over medium-low heat. Pour in eggs and push gently from edges to center with a spatula until soft curds form. Remove from heat when eggs are barely set — they'll finish cooking in the quesadilla.
- Wipe out the skillet. Place one tortilla in the dry skillet over medium heat. Sprinkle half the cheese across the entire tortilla, then spoon the scrambled eggs over half. Drizzle salsa over the eggs. When the cheese begins to melt, fold the empty half over the filling to form a half-moon.
- Cook until the bottom is golden and crisp, about 2 minutes. Flip carefully and crisp the other side, 1–2 minutes more. Transfer to a cutting board. Repeat with the second tortilla.
- Slice each quesadilla into 3 wedges. Serve with sour cream, avocado, extra salsa, and hot sauce.
Tips & Variations
Make Ahead
Scramble the eggs up to 30 minutes ahead and keep warm. Assemble and crisp the quesadillas just before serving — they don't hold well once assembled.
Storage
Quesadillas don't store well — the tortilla goes soft. If you have leftovers, reheat in a dry skillet over medium heat to re-crisp. Best eaten fresh.
Substitutions
Corn tortillas work for a smaller, gluten-free version. Add cooked crumbled breakfast sausage or bacon for a meat version. Black beans spread on the tortilla before the cheese adds substance. Pepper Jack cheese for heat.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
