Start your day with these warm, cheesy, and protein-packed egg quesadillas. Quick to prepare and easy to customize, they make a perfect breakfast or brunch option for busy mornings.
Why You’ll Love This Recipe
These egg and cheese breakfast quesadillas are simple, hearty, and satisfying. They require minimal ingredients, can be made ahead, and reheat beautifully for a grab-and-go breakfast. Plus, they’re kid-friendly and customizable with your favorite add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggs
2 teaspoons milk
Salt and black pepper to taste
1 teaspoon butter
2 flour tortillas (8 inches)
½ cup shredded Cheddar cheese
Directions
In a small bowl, whisk together eggs, milk, salt, and pepper.
Heat butter in a skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until scrambled and set.
Place one tortilla on a clean surface. Spread half of the cheese, followed by the scrambled eggs, then top with remaining cheese. Place the second tortilla on top.
Wipe out the skillet and place it back on medium heat. Cook the quesadilla until golden brown on one side, about 2–3 minutes. Flip carefully and cook the other side until golden and the cheese is melted.
Remove from heat, let cool slightly, and cut into wedges.
Add diced vegetables such as bell peppers, onions, or spinach.
Substitute mozzarella or Monterey Jack for Cheddar.
Add cooked chicken or turkey slices for extra protein.
Spice it up with a dash of chili flakes or jalapeños.
Storage/Reheating
Store cooled quesadillas in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
To freeze, wrap each quesadilla individually in plastic wrap and place in a freezer bag for up to 2 months.
Reheat in a skillet over low heat or in a toaster oven until warmed through. Microwave for 30–45 seconds if in a hurry.
FAQs
Can I make these quesadillas the night before?
Yes, they reheat perfectly the next morning in a toaster oven or microwave.
Can I use corn tortillas instead of flour?
Yes, but they may be more delicate and slightly crispier.
How do I prevent the tortillas from burning?
Cook on medium heat and watch closely to avoid over-browning.
Can I add meat to this recipe?
Yes, cooked turkey or chicken works well.
Can I make these dairy-free?
Use a dairy-free cheese and plant-based butter alternative.
Are these quesadillas freezer-friendly?
Absolutely. Wrap them well and store for up to 2 months.
What’s the best cheese to use?
Cheddar melts beautifully, but Monterey Jack or mozzarella are great alternatives.
How do I make them crispier?
Use a little oil in the pan and cook slightly longer for extra crunch.
Can I use egg whites instead of whole eggs?
Yes, substitute 3–4 egg whites for 2 whole eggs.
What can I serve with breakfast quesadillas?
They pair wonderfully with salsa, sour cream, or fresh avocado slices.
Conclusion
Simple, quick, and delicious, these egg and cheese breakfast quesadillas are the perfect way to start your day. Whether freshly made or reheated from the freezer, they deliver warm, melty comfort in every bite.
These simple egg and cheese breakfast quesadillas are quick, melty, and satisfying. Made with scrambled eggs and gooey Cheddar cheese sandwiched between crispy tortillas, they’re perfect for busy mornings or a warm, comforting brunch.
Author:Sophia
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:2 servings
Category:Breakfast
Method:Stovetop
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
2 large eggs
2 teaspoons milk
Salt and black pepper, to taste
1 teaspoon butter
2 flour tortillas (8 inches)
½ cup shredded Cheddar cheese
Instructions
In a small bowl, whisk together the eggs, milk, salt, and pepper.
Heat butter in a skillet over medium heat. Add the egg mixture and cook, stirring occasionally, until the eggs are scrambled and set. Remove from heat.
Lay one tortilla on a clean surface. Sprinkle half the cheese evenly, then top with scrambled eggs and the remaining cheese. Place the second tortilla on top.
Wipe out the skillet and return to medium heat. Cook the quesadilla for 2–3 minutes until golden brown underneath.
Flip carefully and cook the other side until golden and the cheese is fully melted.
Remove from heat, let cool slightly, then cut into wedges and serve.
Notes
Add vegetables like spinach, onions, or bell peppers for extra flavor and nutrients.
Use Monterey Jack or mozzarella for a different cheesy twist.
Can be made ahead and stored in the fridge or freezer.
Serve with salsa, sour cream, or avocado for dipping or topping.
To make dairy-free, use vegan cheese and plant-based butter.
