Egg and cheese breakfast quesadillas are the perfect combination of comfort and convenience, offering a satisfying meal that can be whipped up in just 10 minutes. In this recipe, we’ll show you how to create a delicious breakfast quesadilla filled with fluffy scrambled eggs, melted cheese, and zesty salsa, all folded inside a warm tortilla. Whether you’re looking for a quick breakfast option on busy mornings or a hearty brunch treat to enjoy on weekends, this egg and cheese breakfast quesadilla is sure to become a favorite in your recipe repertoire.
Ingredients:
- Large flour tortillas (2)
- Eggs (4 large)
- Shredded cheese (cheddar, Monterey Jack, or your favorite cheese blend)
- Salsa (homemade or store-bought)
- Salt and pepper to taste
- Cooking oil or butter
Instructions:
- Prepare the Eggs: Crack the eggs into a bowl and whisk them together until well beaten. Season with salt and pepper to taste. Heat a skillet over medium heat and add a small amount of cooking oil or butter. Pour the beaten eggs into the skillet and scramble them until they are cooked through and fluffy. Remove the scrambled eggs from the skillet and set them aside.
- Assemble the Quesadillas: Lay out the flour tortillas on a clean work surface. Divide the scrambled eggs evenly between the two tortillas, spreading them out in an even layer. Sprinkle shredded cheese over the scrambled eggs, covering them completely. Spoon salsa over the cheese layer, adding as much or as little salsa as you prefer.
- Fold the Quesadillas: Carefully fold each tortilla in half over the filling, pressing down gently to seal the edges. You should now have two half-moon-shaped quesadillas ready to be cooked.
- Heat in a Skillet: Wipe out the skillet used to cook the eggs or use a separate skillet if preferred. Heat the skillet over medium heat and add a small amount of cooking oil or butter. Once the skillet is hot, carefully transfer the folded quesadillas to the skillet, placing them seam-side down. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey.
- Serve and Enjoy: Once cooked, remove the quesadillas from the skillet and transfer them to a cutting board. Use a sharp knife to cut each quesadilla into wedges or halves. Serve the warm and crispy egg and cheese breakfast quesadillas immediately, either on their own or with additional salsa, sour cream, or avocado slices on the side for dipping.
Variations and Tips:
- Add-Ins: Customize your breakfast quesadillas with additional ingredients such as cooked bacon, sausage, diced bell peppers, onions, or tomatoes for extra flavor and texture.
- Spice it Up: For a spicier kick, add chopped jalapeños or a sprinkle of crushed red pepper flakes to the scrambled eggs before assembling the quesadillas.
- Make it Healthier: Use whole wheat or low-carb tortillas and opt for reduced-fat cheese to make the quesadillas a bit healthier without sacrificing flavor.
- Make-Ahead Option: Prepare the scrambled eggs and assemble the quesadillas in advance, then store them in the refrigerator until ready to cook. Simply heat them in a skillet when ready to serve for a quick and easy breakfast option.