Simple Egg and Cheese Breakfast Quesadillas
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.
- 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.
Nutrition
- Serving Size: 1 quesadilla (half recipe)
- Calories: 310
- Sugar: 1g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 200mg
