This super simple breakfast recipe is going to be one of your go-to’s for busy mornings. Made in under 15 minutes with only three ingredients you likely have on hand, a Breakfast Quesadilla is a quick, delicious, and nutritious breakfast that everyone will love!
Why I Love This Recipe
- Quick and Easy: In minutes, you can have this delicious quesadilla served up for breakfast. Whether you’re getting kids ready for school or yourself for work, this recipe fits perfectly into your busy schedule. This is the perfect meal that will give your whole family the energy they need to take on their day.Â
- Ingredients You Have on Hand: I ALWAYS have eggs, tortillas and cheese on hand. They’re affordable, last for weeks when properly refrigerated, and can be used to make a variety of easy breakfast recipes like these quesadillas, Breakfast Burritos, or a Mexican Egg and Cheese Quesadilla.
- Nutritious and Satisfying:Â This breakfast quesadilla recipe provides a balanced mix of protein and carbs, making it a nutritious and filling meal to kickstart your day.
- Kid-Friendly:Â The simplicity of this recipe makes it’s a great options for kids! Who doesn’t love eggs and cheese?!
The Ingredients
- Eggs:Â For this recipe, instead of scrambling the eggs, we cook them into a thin omelette, topping each side with melted cheese and then sandwiching it all between two tortillas. This way the eggs don’t plop out of the sides while you’re trying to eat!
- Tortillas:Â You can use flour tortillas or any other tortilla you prefer. Whole wheat or spelt are great, healthy options. Any size tortilla will work as well! I use 8 inch for this recipe, but just make sure your pan is slightly larger than the tortilla you use.
- Shredded Cheese:Â My kids prefer Mozzarella cheese, but a Mexican blend or any other good melting cheese like cheddar or Monterrey jack works great in this quesadilla.Â
- Oil:Â You just need a touch of oil (or butter) to coat the bottom of your pan so that your eggs don’t stick and the tortilla gets golden.
Substitutions and Variations
- Protein Boost: Add some cooked bacon, breakfast sausage, or ham for an extra protein punch. Or even black beans for some plant based protein like in this Mexican Egg and Cheese Quesadilla recipe.
- Veggie Delight: Include veggies like diced bell peppers, onions, spinach, or tomatoes for added nutrients and flavor.
- Dairy-Free: Use a dairy-free cheese alternative if you’re lactose intolerant or prefer a dairy-free diet.
- Gluten-Free: Opt for gluten-free tortillas to make this recipe suitable for a gluten-free diet.
How to Make a Breakfast Quesadilla
Step 1: Whisk the eggs and salt in a bowl for 30 seconds until combined.
Step 2: Place 1 teaspoon of oil in a 9 inch pan over medium heat, coating the bottom of the pan in a thin layer (make sure to use a pan that is at least slightly larger than your tortilla).
Step 3: Pour in the egg mixture, tilting the pan to spread it evenly across. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
Step 4: Sprinkle half the cheese on top of the omelette.
Step 5: Place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this in the recipe card below!).
Step 6: Slide the quesadilla, tortilla side-down, back into the pan, sprinkle the remainder of the cheese on top of the egg and place another tortilla on top to cover.
Step 7: Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then (using the plate trick) flip the quesadilla to cook the other side for an additional 30 seconds or until the cheese melts and the tortilla is golden.
Step 8: Cut and serve in wedges with salsa, sour cream, guacamole or anything else you love to dip in!
Tips and Tricks
- The Plate Trick: To flip your quesadilla easily without making a mess, use what I call “the plate trick”. After cooking the eggs with the first tortilla on top, place a plate over the skillet, and hold it firmly while you flip the skillet so the quesadilla lands on the plate. Then, slide the quesadilla back into the skillet and top with another tortilla. If you want to watch how to do it, here’s a breakfast quesadilla cooking video that walks you through the simple process in detail.
- Make for a Crowd: If you’re serving a crowd for breakfast, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you finish the rest.
- Smaller Tortilla:Â If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.
FAQs
If you have leftovers, allow to cool completely and store in an airtight container in the refrigerator for 3 days. For longer storage, freeze quesadillas by wrapping each quesadilla in foil and placing them in a labeled freezer bag for up to 3 months.
For sure! Reheat your quesadilla in a skillet over medium heat to keep it crispy or in a toaster oven (or oven) at 350°F until cheese is melted. I’ve also reheated these in the air fryer with success! Lastly, you can warm in the microwave for a quick option, though it may be less crispy.
More Easy Breakfast Recipes
My kids love these easy breakfast quesadillas so much, they’ve gone into heavy breakfast rotation. This recipe is a fantastic one to kickstart your day with something delicious, nutritious and totally satisfying. Let me know what you think of this recipe by leaving a rating and comment below!
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Breakfast Quesadilla
Ingredients
- 2 eggs
- 1/4 teaspoon kosher salt
- 2 tortillas (I use whole wheat or spelt)
- 1 cup Mexican blend cheese (or you can use cheddar, monterey jack or mozzarella)
- 1 teaspoon oil
Instructions
- Whisk 2 eggs and salt in a bowl for 30 seconds until combined.
- Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
- Pour in the whisked eggs, tilting the pan to spread it evenly across.
- Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
- Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
- Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
- Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
- Cut into wedges and serve.
Video
Notes
- The Plate Trick:Â To flip your quesadilla easily without making a mess, use what I call “the plate trick”. After cooking the eggs with the first tortilla on top, place a plate over the skillet, and hold it firmly while you flip the skillet so the quesadilla lands on the plate. Then, slide the quesadilla back into the skillet and top with another tortilla. If you want to watch the video above to see how to do it, it will walk you through the simple process in detail.
- Make for a Crowd: If you’re serving a crowd for breakfast, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you finish the rest.
- Smaller Tortilla:Â If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.
Can you make these in advance and reheat?
I’m not having any luck playing the video. Is there another link for it that I can try? Thanks 🙂
Yes that would be fine. Let it cool completely before placing in a container so it doesn’t get soggy!
Can I make this and put it in the fridge for later? Since the eggs are cooked I think it would be ok…then just put in the microwave for 10-15 seconds to reheat? Thanks!
I can’t wait to try this dish tomorrow!!!!
Looks delicious!
My daughter is a picky eater, so I will have to try this. We are successful with waffles and pancakes and eggs and bacon, for breakfast and also with occasional quesadillas for lunch, so it seems like a pretty smart combination! Thanks for the idea. 🙂
Oh my gosh, I just made a this amazing recipe for myself and I think I have a new favourite!! It is however extremely filling so as much as I was crying on the inside that I had to share, I did end up giving some to my dad who also loved it 🙂 Your recipes have been doing the rounds with a couple of my friends who are either just moving out of home, in the middle of university or having little ones (and one or two who are doing all three at once) and all they can say is how quick, easy and yummy it all is 🙂 .
Thanks and love from a little town in South East Queensland, Australia.
Love these!!!