Breakfast Quesadilla

Why You’ll Love This Recipe

Breakfast quesadillas are easy to make, full of protein, and incredibly versatile. You can load them up with vegetables, meats, and cheeses or keep them simple for a lighter option. They’re perfect for busy mornings, make-ahead breakfasts, or even a fun brunch idea. Plus, they reheat well and can be frozen for future meals.

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 your favorite blend)
cooked breakfast meat (bacon, sausage, or ham – optional)
butter or oil (for cooking)
optional add-ins: sautéed onions, bell peppers, spinach, tomatoes, jalapeños, avocado

Directions

1. In a skillet, cook any desired meat or vegetables until done. Set aside.
2. In a bowl, beat the eggs and scramble them in the same skillet over medium heat. Cook until just set, then remove from heat.
3. Wipe the skillet clean and add a bit of butter or oil. Place one tortilla in the skillet over medium heat.
4. Sprinkle half of the tortilla with shredded cheese, scrambled eggs, cooked meat, and any other fillings.
5. Fold the tortilla over to form a half-moon shape and press gently.
6. Cook for 2–3 minutes per side, or until the outside is golden and the cheese is melted.
7. Slice into wedges and serve warm.

Servings and timing

This recipe makes 2 servings and takes about 15–20 minutes to prepare.

Variations

• Vegetarian: Skip the meat and load up on sautéed vegetables like spinach, mushrooms, and peppers.
• Spicy: Add jalapeños, hot sauce, or pepper jack cheese for a kick.
• Southwest style: Include black beans, corn, and salsa for a Tex-Mex twist.
• High-protein: Use egg whites or add extra eggs and lean meats.
• Mini version: Use smaller tortillas and cut into bite-sized wedges for a grab-and-go option or kids’ breakfast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best crispness, or microwave for a quick option (note: it may soften the tortilla). To freeze, wrap individually in foil or parchment, then place in a freezer-safe bag. Reheat from frozen in a skillet or toaster oven.

FAQs

What type of tortilla is best?

Flour tortillas work best as they’re flexible and crisp up nicely when toasted.

Can I make this ahead of time?

Yes, you can prep and refrigerate or freeze them for quick breakfasts later in the week.

Can I use corn tortillas?

Yes, but they’re more fragile—consider doubling them or heating briefly before folding to prevent tearing.

What’s the best cheese to use?

Cheddar, Monterey Jack, or a Mexican cheese blend melt well and add great flavor.

How do I keep the quesadilla from getting soggy?

Make sure fillings (especially veggies) are fully cooked and drained of moisture before adding.

Can I make it dairy-free?

Yes, use dairy-free cheese and a non-dairy butter or oil for cooking.

What toppings go well with breakfast quesadillas?

Serve with salsa, sour cream, avocado slices, or hot sauce.

Can I add potatoes?

Yes, diced and cooked potatoes or hash browns are a great addition to make it more hearty.

Are breakfast quesadillas kid-friendly?

Definitely. You can adjust fillings to suit their tastes and cut them into easy-to-eat wedges.

Can I make it in the oven?

Yes. Assemble on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, flipping once halfway.

Conclusion

Breakfast quesadillas are a delicious, filling, and endlessly adaptable way to enjoy a morning meal. With crispy tortillas, melty cheese, and savory fillings, they hit all the right notes for a satisfying start to your day. Whether you keep it classic or get creative with add-ins, this easy recipe is sure to become a breakfast favorite.

Breakfast Quesadilla

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Breakfast quesadillas are a quick, cheesy, and protein-packed way to start your day, filled with eggs, cheese, and optional meats or veggies, all folded into a crispy tortilla.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

• 2 large flour tortillas
• 3 large eggs
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or blend)
• 1/4 cup cooked breakfast meat (bacon, sausage, or ham – optional)
• 1 tablespoon butter or oil (for cooking)
• Optional add-ins: sautéed onions, bell peppers, spinach, tomatoes, jalapeños, avocado

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Instructions

1. Cook any meat or vegetables in a skillet over medium heat until done. Set aside.
2. In a bowl, beat the eggs. Scramble them in the skillet until just set, then remove from heat.
3. Wipe the skillet clean and melt butter or add oil over medium heat.
4. Place a tortilla in the skillet. On one half, layer cheese, scrambled eggs, meat, and any desired fillings.
5. Fold the tortilla in half to form a half-moon shape and press gently.
6. Cook for 2–3 minutes per side, until golden and cheese is melted.
7. Repeat with the second tortilla. Slice into wedges and serve warm.

Notes

• Pre-cook vegetables to reduce moisture and prevent soggy quesadillas.
• Use flour tortillas for best texture and flexibility.
• Customize with your favorite fillings like beans, salsa, or greens.
• Freeze individually for a quick heat-and-eat breakfast.
• Reheat in a skillet or toaster oven to keep crispness.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 380
• Sugar: 1g
• Sodium: 520mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 215mg