This quick and easy Breakfast Quesadilla is my go-to for busy mornings. Ready in just 15 minutes, it’s made with simple ingredients you likely already have on hand. Whether you’re rushing out the door for work or enjoying a relaxing weekend, this quesadilla is a delicious and nutritious way to start your day. Perfect for satisfying any breakfast appetite. This is a hit with the whole family. Kids just love them.
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Why I Love This Recipe
- Quick and Convenient: This egg quesadilla is ready in minutes, making it perfect for busy mornings when time is tight. Whether you’re prepping for a day at work or getting the kids ready for school, this meal fits seamlessly into your routine, providing a delicious and energizing start to the day.
- Staple Ingredients: Eggs, tortillas, and cheese are staples in my kitchen—they’re affordable, versatile, and have a long shelf life when refrigerated. These ingredients are perfect for creating a variety of easy breakfast dishes, such as egg quesadillas, breakfast burritos, or even a Mexican-style egg and cheese quesadilla.
- Wholesome and Filling: This recipe offers a balanced combination of protein and carbohydrates, making it a wholesome and filling option to kickstart your day. This egg quesadilla is a great way to fuel your morning with the energy you need.
- Kid-Friendly: The simple yet delicious combination of eggs and cheese makes this recipe a favorite among kids. It’s easy to customize with their favorite toppings, and who doesn’t love a warm, cheesy egg quesadilla?
Ingredients Needed
- Eggs: I like to use pasture-raised eggs for their rich flavor and higher nutrient content. They bring a wonderful taste to the quesadilla, making the eggs a key ingredient in this dish.
- Flour Tortilla: I use flour tortillas for their soft texture and slight chewiness, which pairs perfectly with the filling. However, you can use any type of tortilla you prefer, such as whole wheat, corn, or even gluten-free options.
- Shredded Mozzarella Cheese: Shredding mozzarella cheese from a block adds a fresher, creamier texture compared to pre-shredded varieties. The mozzarella melts beautifully, binding the quesadilla ingredients together with a deliciously gooey texture.
- Oil or Butter: I prefer using avocado oil for its mild flavor and high smoke point, making it ideal for cooking at medium to high heat. If you’re using butter, I recommend grass-fed butter for its richer taste and potential health benefits.
- Salt: I like to season with sea salt, which has a purer, cleaner flavor than regular table salt. It enhances the taste of the eggs and cheese without overpowering the dish.
- Green Onion: Green onions add a fresh, mild onion flavor that complements the richness of the eggs and cheese. Feel free to customize your quesadilla with other diced vegetables like red onions, bell peppers, or spinach to suit your taste.
See recipe card for quantities.
How to Make a Breakfast Quesadilla
Step 1: Prepare the Eggs: Whisk the eggs with a pinch of salt in a bowl. Heat a non-stick skillet over medium temperature and pour in the eggs. Swirl the pan once to create an even layer and shape the eggs like an omelette. Cook until the edges are set.
Step 2: Dice Green Onions: While the eggs are cooking, dice the green onion and then add them to the eggs.
Step 3: Add Some Shredded Cheese: Place some mozzarella on the top of the eggs.
Step 4: Assemble on Tortilla: Place a large flour tortilla in the skillet on top of the eggs and push down a bit to get it to stick. Be careful not to burn yourself.
Step 5: Flip the Eggs and Tortilla: I like to do this using a pan lid. Place the pan lid over the pan and flip the entire pan upside down. The tortilla and eggs will be on top of the lid, and you can slide it back into the pan.
Step 6: Top with Cheese: Sprinkle the remaining shredded cheese over the eggs and onion.
Step 7: Fold and Cook: Fold the tortilla in half and cook until the bottom is golden brown and crispy, turning the heat up a notch. Cook for about 4 minutes. Spray the top with some oil.
- Step 8: Flip and Finish: Flip the quesadilla and finish cooking until the other side is golden brown and delicious. Cook for about another 3 minutes.
This Breakfast Quesadilla with Egg and Cheese is a fantastic way to kickstart your morning. It’s easy to make, delicious, and can be customized to suit your taste preferences. Whether you’re enjoying it on a lazy weekend or a hectic weekday morning, it’s a satisfying meal that will keep you fueled for the day.
Substitutions, and Variations
- Make it Spicy: Add some chopped jalapeños or a dash of hot sauce to the eggs for a spicy kick.
- Healthier Option: Use whole wheat tortillas and add more veggies like spinach or tomatoes.
- Protein Boost: Add cooked sausage, ham, or turkey for extra protein.
- Cheese Substitutions: Swap out mozzarella for cheddar, Monterey Jack, or any cheese you prefer.
- Vegetarian Option: Load up on vegetables like bell peppers, mushrooms, or spinach to make a veggie-packed quesadilla.
- Gluten-Free: Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.
Tips and Tricks
- The Skillet Lid Trick: To easily flip your quesadilla without making a mess, use my“fancy flip trick.” After cooking the eggs with the tortilla on top, place a lid over the skillet and flip the skillet upside down. The quesadilla will land on the lid, making it easy to slide it back into the skillet without spilling. For a visual guide, check out this breakfast quesadilla cooking video that demonstrates the process.
- Make for Brunch: If you’re serving a crowd for brunch, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you prepare the rest.
Equipment Used
I include a list of the equipment I use to make this recipe, which includes affiliate links. If you decide to purchase any items through these links, I earn a small commission at no extra cost to you. This helps support my blog and allows me to continue sharing delicious recipes with you. Your support is greatly appreciated.
Tramontina Professional Series 10-Inch Fry Pan
Organic Valley Pasture Raised Eggs
365 Whole Foods Mozzarella Bar
Amazon Fresh Avocado Oil
Organic Green Onions
365 Organic Flour Tortillas
FAQ
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. This will keep them fresh and ready for a quick reheat.
The best way to reheat a quesadilla is in a skillet over medium heat. This method helps retain the crispiness of the tortilla. Alternatively, you can reheat it in the microwave for about 30-60 seconds, although this may result in a softer texture.
Yes, you can use any cheese you prefer. Cheddar, Monterey Jack, or a Mexican blend are great alternatives to mozzarella. They each offer a unique flavor and melting quality.
To make a healthier version, use whole wheat tortillas, and consider adding more vegetables like spinach, bell peppers, or tomatoes. You can also use less cheese or opt for a low-fat variety.
Absolutely! Adding cooked meats like sausage, ham, bacon, or even shredded chicken can enhance the flavor and increase the protein content. Just be sure the meat is fully cooked before adding it to the quesadilla.
Related Recipes to Try
Looking for other recipes like this? Try these:
Breakfast Quesadilla with Egg and Cheese
Ingredients
- 2 large eggs
- 1 large flour tortilla
- ½ cup shredded mozzarella cheese
- 1 tablespoon oil or butter
- Salt to taste
- 1 green onion diced
Instructions
- Prepare the Eggs: Whisk the eggs with a pinch of salt in a bowl. Heat a non-stick skillet over medium heat and pour in the eggs. Swirl the pan once to create an even layer and shape the eggs like an omelette. Cook until the edges are set.
- Dice Green Onions: While the eggs are cooking, dice the green onion and then add them to the eggs.
- Add Some Shredded Cheese: Place some mozzarella on the top of the eggs.
- Assemble on Tortilla: Place a large flour tortilla in the skillet on top of the eggs and push down a bit to get it to stick. Be careful not to burn yourself.
- Flip the Eggs and Tortilla: Place a pan lid over the pan and flip the entire pan upside down. The tortilla and eggs will be on top of the lid, and you can slide it back into the pan.
- Top with Cheese: Sprinkle the remaining shredded cheese over the eggs and onion.
- Fold and Cook: Fold the tortilla in half and cook until the bottom is golden brown and crispy, turning the heat up a notch. Cook for about 4 minutes. Spray the top with some oil.
- Flip and Finish: Flip the quesadilla and finish cooking until the other side is golden brown and delicious. Cook for about another 3 minutes.
- Cut and Serve: Remove the quesadilla from the skillet, let it cool slightly, then cut into wedges. Serve with your favorite toppings.
