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Easy Breakfast Quesadilla filled with scrambled eggs and cheese on a cutting board.

Easy Breakfast Quesadilla

A quick and filling breakfast option that combines cheesy eggs and tortillas, perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 quesadilla
Course: Breakfast
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large flour tortilla Alternatively whole wheat or smaller tortillas.
  • 2 large eggs Scrambled or leftover omelet filling can be used.
  • 1/3 to 1/2 cup shredded cheese Cheddar, Monterey Jack, or mozzarella recommended.
  • 1 to 3 tablespoons cooked add ins Such as bacon, sausage, peppers, or spinach (optional).
  • to taste salt and pepper For seasoning.
  • for the pan butter or oil To prevent sticking.

Method
 

Preparation
  1. Scramble the eggs in a bowl with a pinch of salt and pepper. Cook them in a small skillet until just set.
  2. Wipe the pan if needed and add a little butter or oil, then place the tortilla in the warm pan.
  3. Sprinkle half the cheese on one half of the tortilla.
  4. Add the scrambled eggs and any extras, then top with the rest of the cheese.
  5. Fold the tortilla over like a half moon and gently press down with a spatula.
  6. Cook for 2 to 3 minutes on each side over medium heat until golden and crispy. Flip carefully.
  7. Let it sit for 1 minute before slicing.

Notes

Great for batch cooking; store in a sealed container for up to 3 days. Can be frozen and reheated in the oven or air fryer.