Name: Egg Quesadilla Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 2 large eggs; Salt and black pepper to taste; Optional add-ins: diced bell peppers, onions, spinach, cooked bacon or sausage, salsa, or hot sauce; 2 flour tortillas (8-inch size); 1/2 cup shredded cheddar cheese (or Mexican blend); 1 tablespoon butter or oil

Jump to Recipe·Print Recipe

If you’re searching for a breakfast or quick-fix meal that packs a punch of flavor, look no further than this Egg Quesadilla! It’s a glorious marriage of creamy scrambled eggs, gooey melted cheese, and golden, crisp tortillas all coming together in one irresistible bite. Whether you’re craving something savory to start your day or need a speedy dinner, this Egg Quesadilla delivers on taste, texture, and pure comfort with every wedge.

Ingredients You’ll Need

The beauty of an Egg Quesadilla lies in its simplicity. Each ingredient has a starring role – from the fluffy eggs to the melty cheese and the toasty tortilla. Here’s what you’ll need and why each choice matters:

2 large eggs: The foundation of your quesadilla, providing protein and a soft, custardy bite.
2 flour tortillas (8-inch size): These create a crisp, golden exterior that holds all the deliciousness inside. Try whole wheat or gluten-free if you like!
1/2 cup shredded cheddar cheese (or Mexican blend): Cheese is the melty magic that binds everything together and adds a burst of flavor.
1 tablespoon butter or oil: For cooking the eggs and crisping the tortillas – butter adds richness, while oil keeps things light.
Salt and black pepper to taste: Just a sprinkle brings out all the flavors and balances the dish.
Optional add-ins: Diced bell peppers, onions, spinach, cooked bacon or sausage, salsa, or hot sauce – these let you customize your Egg Quesadilla just the way you love it!

How to Make Egg Quesadilla

Step 1: Whisk and Season Your Eggs

Start by cracking your eggs into a small bowl. Give them a good whisk until the yolks and whites are fully combined. Season with a pinch of salt and freshly ground black pepper. This quick step ensures your eggs are perfectly seasoned and will cook up fluffy and flavorful.

Step 2: Scramble the Eggs

Heat a nonstick skillet over medium heat and add your butter or oil. Once it’s shimmering or melted, pour in the eggs. Gently scramble, stirring with a spatula until just set but still soft. Remove them from the skillet right away to avoid overcooking – the residual heat will finish the job.

Step 3: Build the Quesadilla

If your skillet needs it, give it a quick wipe so nothing sticks. Place one tortilla in the pan over medium heat. Sprinkle half the shredded cheese all over, then pile on your scrambled eggs. If you’re adding any extras like peppers, spinach, or bacon, now’s the time! Top with the remaining cheese, then lay the second tortilla on top.

Step 4: Toast and Melt

Let the Egg Quesadilla cook for 2 to 3 minutes, or until the bottom tortilla is golden and the cheese begins to melt. Using a large spatula (and a little confidence), flip the quesadilla. Cook another 2 to 3 minutes so the other side gets equally crisp and the cheese is fully melty.

Step 5: Slice and Serve

Slide the finished quesadilla out of the skillet and onto a cutting board. Let it rest for a moment, then slice into wedges. Serve warm, while the cheese is still deliciously stretchy and gooey.

How to Serve Egg Quesadilla

Garnishes

Dress up your Egg Quesadilla with a dollop of sour cream, a spoonful of salsa, or a sprinkle of fresh cilantro. Avocado slices or a drizzle of hot sauce also add a lovely pop of flavor and color.

Side Dishes

This quesadilla shines next to a simple green salad or a generous scoop of guacamole. For a heartier meal, pair it with black beans, roasted potatoes, or even a bowl of fresh fruit on the side.

Creative Ways to Present

Cut your Egg Quesadilla into triangles and fan them out on a platter for brunch, or pack them in a lunchbox for a fun surprise. Try making mini quesadillas with smaller tortillas for bite-sized snacks or party appetizers!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Egg Quesadilla, let it cool to room temperature. Wrap it tightly in foil or plastic wrap and keep it in the refrigerator. It will stay fresh for up to 2 days, making it a handy grab-and-go option for busy mornings.

Freezing

You can freeze Egg Quesadilla! Place cooled wedges in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to a month. Reheat directly from frozen for an ultra-convenient meal.

Reheating

For the crispiest results, reheat your Egg Quesadilla in a skillet over medium heat until warmed through. You can also pop slices in a toaster oven or regular oven at 350°F for about 10 minutes. Microwaving works in a pinch, but the tortilla may be softer.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas add a slightly nutty flavor and are a great gluten-free option. Just be gentle when flipping, as they can be a bit more delicate than flour tortillas.

How do I keep the quesadilla from falling apart when flipping?

Let the cheese melt a bit before flipping so it acts as a glue. Use a large spatula, and if you’re nervous, slide the quesadilla onto a plate, then invert the skillet over the plate and flip both together for a perfect turn.

What other cheeses work well in an Egg Quesadilla?

Try Monterey Jack, pepper jack, mozzarella, or even a smoky gouda. Any cheese that melts smoothly and tastes good to you will work beautifully!

Can I make this ahead of time for meal prep?

Definitely! Assemble and cook your Egg Quesadilla, then cool and refrigerate. When you’re ready to eat, reheat in a skillet or oven for a quick, satisfying meal anytime.

Is this recipe kid-friendly?

Kids love the gooey, cheesy filling and soft eggs. You can keep things simple or sneak in some veggies for extra nutrition. Just slice into small wedges for little hands.

Final Thoughts

If you’re craving something fast, comforting, and endlessly customizable, this Egg Quesadilla is about to become your new go-to. It’s the kind of recipe you’ll want to make again and again, whether for a cozy breakfast or a laid-back dinner. Give it a try, and don’t be surprised if it becomes a household favorite!

Egg Quesadilla Recipe

4.9 from 13 reviews

Author: admin
Total Time: 15 minutes
Yield: 1 quesadilla (2 servings) 1x
Diet: Non-Vegetarian

Print Recipe

Description

A quick and delicious Mexican-inspired breakfast quesadilla made with fluffy scrambled eggs, melted cheddar cheese, and warm flour tortillas. Perfect for a nutritious start to your day or a speedy meal anytime.

Ingredients

Scale

Egg Mixture

2 large eggs
Salt and black pepper to taste
Optional add-ins: diced bell peppers, onions, spinach, cooked bacon or sausage, salsa, or hot sauce

Main Ingredients

2 flour tortillas (8-inch size)
1/2 cup shredded cheddar cheese (or Mexican blend)
1 tablespoon butter or oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the eggs: Crack the eggs into a bowl, season with salt and black pepper, and whisk them until well beaten to ensure a smooth scramble.
Scramble the eggs: Heat the butter or oil in a nonstick skillet over medium heat. Pour in the beaten eggs and gently scramble until they are just cooked through but still moist. Remove the eggs from the pan and set aside.
Assemble the quesadilla: If needed, wipe the skillet clean. Place one tortilla in the pan over medium heat. Evenly sprinkle half of the shredded cheese over the tortilla, then layer the scrambled eggs and any optional fillings you desire. Sprinkle the remaining cheese on top.
Top and cook: Place the second tortilla over the cheese and eggs. Cook for 2 to 3 minutes until the bottom tortilla turns golden and the cheese begins to melt.
Flip and finish cooking: Carefully flip the quesadilla using a spatula and cook for an additional 2 to 3 minutes until the other side is golden and the cheese is fully melted.
Serve: Remove the quesadilla from the pan, slice into wedges, and serve warm with sides like sour cream, guacamole, or salsa.