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!

Table of Contents
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.
- 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: 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: The simplicity of this recipe makes it’s a great options for kids! Who doesn’t love eggs and cheese?!
The Ingredients

- Eggs: 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: 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: 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.
- Oil: 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!
Breakfast Quesadilla Video
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: 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.
- Slide the omelette, tortilla side-down, back into the pan, sprinkle the remaining 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.
Notes
- 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 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: If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.
Salsa 🙂
Oh wow! these were amazing! thanks soooo much for the fun, quick and easy way for a FILLING & YUMMY breakfast! I wish I could say like everyone else that my 16mo old loves them, but she’s just not eatin them this morn 🙁 maybe I’ll try again another time!!
ONE question though: what that red dipping sauce in the picture?
Yummy!
This is going to be breakfast tomorrow morning…..
My 15 month old son is literally eating this right now and he keeps saying yum yum yum as he’s eating it…thank you for this recipe! It is awesome and SO easy!
OMG I just found your site via Humane Society and it’s WONDERFUL!
Great and easy ideas…bonus being healthy. Yes, I want to be on your mailing list…I checked it off.
My three daughters devoured these quesadillas tonight for “breakfast” dinner. So good!!
I just made these for my Lila this morning and she loves them…thanks for the great ideas!
Made it last week for my kiddos.. Both loved it. Thanks for another great idea.
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This is a huge hit with my 17-month-old! He’s thoroughly enjoying it right now. Thanks for another fantastic recipe. I’m sure this will be in heavy rotation now, and it is so quick and easy. And yummy!
I have a question– where do you find spelt tortillas?
Thank you for all of the amazing ideas. Everything has been a huge hit with my family.
just made these for breakfast and they are great! my 1yo is gobbling them up =) she says “more cheese” thanx again catherine another great recipe!
Made these for lunch today, crossing my fingers that the boys will eat it! 🙂 I think they are yummy!
My 15 month old son and I LOVE these! I’ve been making them for breakfast at least twice a week since you posted this – only I make them open faced with only 1 tortilla. With 2 eggs this is perfect for him and I to share! This morning I added some finely chopped ham left over from Christmas dinner. Yum!
Just made these for breakfast, so yummy. For the filling I have made scrambled eggs with tofu instead of the omelet and it worked out very well, my 2 year old and hubby loved it. Thank you Cathrine for sharing this with us:)