This breakfast quesadilla is easy to make, ready in minutes, and endlessly adaptable to your favorite ingredients. It combines all the best parts of breakfast—eggs, cheese, and protein—into a crispy, golden tortilla that’s portable and mess-free. It’s perfect for meal prep, reheats well, and can be enjoyed at home or on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large flour tortillas
Eggs
Shredded cheese (cheddar, Monterey Jack, or a blend)
Bell peppers, onions, or spinach (optional)
Butter or oil for cooking
Salt and pepper to taste
Salsa, sour cream, or avocado for serving (optional)
Direction
In a skillet over medium heat, cook your choice of breakfast meat and/or sauté vegetables until tender. Remove and set aside.
Beat the eggs in a bowl, season with salt and pepper, and scramble them in a nonstick pan until just cooked. Set aside.
Wipe the skillet clean and return to medium heat. Place one tortilla in the pan.
Sprinkle cheese over half of the tortilla, then layer with scrambled eggs, cooked meat, and vegetables. Top with more cheese if desired.
Fold the tortilla in half and cook until golden brown and crispy, about 2–3 minutes per side.
Remove from the skillet, let cool for a minute, then slice into wedges.
Serve with salsa, sour cream, or avocado if desired.
Servings and timing
This recipe makes 2 breakfast quesadillas, serving 2–4 people. Prep time is about 10 minutes, and cooking time is 10 minutes, totaling approximately 20 minutes.
Variations
Make it vegetarian by skipping the meat and loading up on sautéed veggies.
Add black beans or hash browns for extra texture and flavor.
Use whole wheat or low-carb tortillas for a healthier twist.
Try different cheeses like pepper jack, feta, or mozzarella.
Add hot sauce or jalapeños for a spicy kick.
Storage/Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to keep them crispy, or use the microwave for a softer texture. For freezing, wrap individual quesadillas in foil or plastic wrap and freeze for up to 2 months. Reheat directly from frozen in a skillet or oven.
FAQs
Can I make breakfast quesadillas ahead of time?
Yes, assemble and refrigerate or freeze them for a quick breakfast later. Just reheat before serving.
Do I have to use flour tortillas?
Flour tortillas work best because they’re flexible and crisp up nicely, but you can use corn tortillas if preferred.
What’s the best cheese for breakfast quesadillas?
Cheddar, Monterey Jack, or Mexican blends melt well and add great flavor.
Can I make these in the oven?
Yes, bake assembled quesadillas at 400°F (200°C) for 8–10 minutes, flipping halfway through for even crispiness.
Are breakfast quesadillas healthy?
They can be! Use whole-grain tortillas, load up on veggies, and go easy on cheese or choose lean protein.
How do I keep the quesadilla from falling apart?
Don’t overfill it, and press it gently with a spatula while cooking to help it seal.
Can I add avocado inside?
Yes, just add it after cooking or right before folding to avoid it getting mushy during heating.
What sides go well with breakfast quesadillas?
Serve with fruit, hash browns, or a light salad for a balanced meal.
Can I use egg whites instead of whole eggs?
Absolutely. Egg whites work just as well and lighten the recipe a bit.
How can I make them spicy?
Add jalapeños, hot sauce, or pepper jack cheese to turn up the heat.
Conclusion
Breakfast quesadillas are the perfect mix of convenience, flavor, and versatility. With a crispy exterior and a warm, cheesy interior, they make mornings more exciting and satisfying. Whether you stick to the basics or load them with your favorite fillings, this easy breakfast is sure to become a staple in your routine.
Breakfast quesadillas are crispy, golden tortillas filled with fluffy scrambled eggs, melted cheese, and your favorite breakfast fillings. They’re quick, customizable, and perfect for a hearty morning meal at home or on the go.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 quesadillas (serves 2–4)
Category:Breakfast
Method:Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
2 large flour tortillas
4 eggs
1 cup shredded cheese (cheddar, Monterey Jack, or blend)
1/2 cup diced bell peppers, onions, or spinach (optional)
1 tbsp butter or oil for cooking
Salt and pepper to taste
Salsa, sour cream, or avocado for serving (optional)
Instructions
In a skillet over medium heat, cook breakfast meat and/or sauté vegetables until tender. Remove and set aside.
Beat the eggs in a bowl, season with salt and pepper, then scramble in a nonstick pan until just set. Set aside.
Wipe the skillet clean and return to medium heat. Place one tortilla in the pan.
Sprinkle cheese over half the tortilla, then add scrambled eggs, cooked meat, and vegetables. Top with more cheese if desired.
Fold the tortilla in half and cook for 2–3 minutes per side, until golden brown and crispy.
Repeat with the second tortilla. Let cool slightly, then slice into wedges.
Serve with salsa, sour cream, or avocado if desired.
Notes
Use whole wheat or low-carb tortillas for a healthier version.Add black beans or hash browns for extra texture.Make it vegetarian by skipping the meat and using more veggies.For spice, add jalapeños or hot sauce.Wrap and freeze for a make-ahead breakfast option.
