Breakfast Quesadillas

Breakfast Quesadillas are a perfect way to enjoy a crisp and crunchy quesadilla in the morning. Soft and fluffy eggs encased in a crispy tortilla and filled with any variation of your favorite breakfast ingredients - sausage, bacon, ham, gooey cheese, peppers, tomatoes, fresh herbs, etc.

One morning I had to use up a few leftover flour tortillas and since I am a frugal gal, I decided to create a new way to enjoy eggs - and it worked! The breakfast quesadillas are also easy to carry, so you can eat them on the go. I love how crunchy the tortilla becomes when cooked in the skillet and the eggs in the center are so fluffy and really puff up as they are cooking.

Ingredients For Breakfast Quesadillas:

I prefer using soft flour tortillas for breakfast quesadillas. You can try using any other tortillas that you like as well. You can use large or medium size tortillas.

I use large eggs for this recipe, but you can also use medium eggs.

Of course, you can add all kinds of things that you like with your eggs: ham, bacon, sausage, mushrooms, sundried tomatoes, roasted red peppers, spinach, any varieties of cheese and much more. The options are endless. This is a perfect breakfast to make when you want to use up random ingredients or leftovers in your refrigerator.

How to Make Breakfast Quesadillas:

• Melt ½ Tablespoon of butter in a nonstick skillet on medium low heat.
• Whisk 1 egg at a time in a bowl, adding a pinch of salt and ground black pepper to taste.
• Place one tortilla in the skillet, sprinkle some grated cheese evenly over the surface, making sure to create a border all around the edge of the tortilla. This will help to keep the egg from running over the edge over the tortilla and hold in in place. Reduce the heat to low.
• Slowly pour the egg over the cheese, carefully spreading it out with the help of a spoon, fork or a spatula over the surface of the tortilla, trying to keep the egg from spilling over the edge of the tortilla.
• Cover the skillet, and cook until the egg is starting to set but is not cooked through all the way. This will take a little while, you want to keep it on low heat and cook it slowly so the tortilla doesn't burn from the bottom. Covering the skillet will trap the heat inside and help to cook the egg from the top too.
• Add your choice of toppings: ham, bacon, cooked sausage, tomatoes, peppers, spinach, fresh herbs, etc.
• Fold quesadilla in half, increase heat to med-high and cook another 1-2 min, per side, until golden on both sides and the eggs are cooked inside.
• The key is to fold the quesadilla in half when the eggs are set but still a little runny, otherwise the eggs will be dry. They will still continue to cook when you brown the tortilla on both sides AND also when cooling down enough for you to eat it. 
• Wipe the skillet clean after cooking each quesadilla and continue cooking each quesadilla separately until you have them all completed.

Serving the Quesadillas

Serve the quesadillas warm. If you're making a big batch of quesadillas, preheat the oven to 200 degrees Fahrenheit and keep the cooked quesadillas warm in there until you have all of them cooked and are ready to serve them.

You can serve them with salsa, pico de gallo, sliced avocados or guacamole, sour cream, hatch valley salsa, fresh lime juice and more fresh herbs, etc.

The quesadillas are best served right away, but they can also be reheated in the microwave or in the skillet until warm.

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This recipe was originally published on November 13, 2011, one of the first recipes that I posted! I have updated the pictures and clarified the instructions to make it even better. We have been enjoying these for so many years in our family. Enjoy.