You would think that for someone who cooks as much as I do, I would have a fridge full of food 24/7. Although I do try and keep my larder well stocked, there are many weeks when I’m running around non-stop and don’t make it to the grocery to pick up our every day essentials.

Breakfast Quesadilla from Weelicious.comPin

Still, there are three things that I ALWAYS have on hand; eggs, tortillas and cheese. They’re all relatively inexpensive, last for weeks if properly refrigerated, and combined, make the perfect breakfast meal that will send your kids off to school with tons of energy for their day.

Breakfast Quesadilla from Weelicious.comPin

I had originally tried making this Breakfast Quesadilla with scrambled eggs, but when it came time to eat it, huge chunks of eggs kept falling out of the tortillas all over the floor. No one dislikes clean up more than me, so I went back to the drawing board and experimented — this time cooking the eggs like a thin omelet, topping each side with melted cheese and then sandwiching it all between two tortillas (if you want to watch how to do it, here’s a cooking video for this recipe that walks you through the simple process in detail).

Breakfast Quesadilla from Weelicious.comPin

My kids love this recipe so much, it’s gone into heavy morning breakfast rotation. That’s good news for me, especially for tomorrow since I just checked and my fridge is practically bare again!


Breakfast Quesadilla

My kids love this recipe so much, it's gone into heavy morning breakfast rotation.
5 from 3 votes
Course: Breakfast
Cuisine: American
Servings: 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 eggs
  • 1 teaspoon kosher salt
  • 2 tortillas (I use whole wheat or spelt)
  • 1/2 cup Mexican blend cheese (or you can use cheddar, monterey jack or mozzarella)
  • 1 teaspoon oil


  • 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.


  • *If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.


Calories: 200kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g | Cholesterol: 20mg | Sodium: 350mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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. 🙂

  2. 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.

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  7. 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?

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5 from 3 votes (3 ratings without comment)

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