Breakfast Quesadilla
A warm, cheesy breakfast quesadilla packed with scrambled eggs, melty cheese, and your favourite fillings. Ready in 10 minutes, it is the perfect handheld breakfast for busy mornings.
Ingredients
- 2 large flour tortillas (8-inch)
- 3 large eggs
- 1 tablespoon milk
- ½ cup shredded cheddar or mozzarella cheese
- 2 tablespoons butter or oil
- Salt and pepper to taste
- Optional fillings: cooked bacon, ham, sautéed peppers, mushrooms, or spinach
Instructions
- Scramble the eggs: In a bowl, whisk eggs with milk, salt, and pepper. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Pour in the eggs and scramble until just set, about 2 minutes. Remove from the pan.
- Assemble the quesadilla: Lay one tortilla flat. Sprinkle half the cheese on one half of the tortilla. Add the scrambled eggs and any optional fillings. Top with remaining cheese. Fold the other half over to close.
- Cook: Melt the remaining butter in the same skillet over medium heat. Place the quesadilla in the pan. Cook for 2-3 minutes per side until golden brown and the cheese is melted.
- Serve: Let cool for 1 minute, then slice into wedges. Serve with salsa, sour cream, or avocado for dipping.
Tips
- Don’t overfill: A light hand with fillings prevents the quesadilla from falling apart.
- Even browning: Press down gently with a spatula while cooking for even browning and better melting.
- Make it crispy: For extra crunch, cook in a dry pan without butter and use a corn tortilla.
Variations
- Southwest: Add black beans, corn, and pepper jack cheese.
- Veggie: Sautéed mushrooms, bell peppers, onions, and spinach.
- Meat Lover’s: Crumbled sausage, bacon bits, and ham.
Storage
Refrigerate cooked quesadillas for up to 3 days. Reheat in a dry skillet or air fryer at 180°C for 3-4 minutes to restore crispiness.