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 1/2 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.
The quesadillas are best served right away, but they can also be reheated in the microwave or in the skillet until warm.Print
Breakfast Quesadillas are crisp and crunchy tortillas with soft and fluffy eggs and melted cheese in the center with many flavor combinations.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
2 – 4 Tablespoons butter
4 flour tortillas, medium or large
salt, ground black pepper, to taste
1 cup grated cheese, finely shredded (mozzarella, provolone, cheddar, monterey jack, colby, swiss, romano, asiago, etc.)
filling ingredients of your choice, finely chopped: cooked bacon, sausage, ham, tomatoes, peppers, fresh herbs (green onions, parsley, cilantro), spinach, sautéed mushrooms, etc.
- Melt 1/2 Tablespoon of butter in a nonstick skillet or a well seasoned cast iron skillet. Whisk 1 egg in a bowl with a pinch of salt and ground black pepper.
- Place one tortilla in the skillet, sprinkle some of the grated cheese over the surface of the tortilla, making a thick border of cheese around the edge of the tortilla to keep the eggs from spilling over the edge.
- Slowly pour the whisked egg into the center of the tortilla, over the grated cheese, trying to keep the egg from spilling over the edge.
- Cover the skillet, reduce to low and cook until eggs are barely set.
- Sprinkle the filling ingredients of your choice over half of the quesadilla.
- 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 through. It’s important to flip the tortilla in half when the eggs are almost set but still a tad bit runny.
- Wipe out the skillet before repeating the steps until you have all the quesadillas cooked. You can keep the quesadillas warm in the oven at 200 degrees Fahrenheit while you are cooking all of them.
- Serve the quesadillas warm with your choice of additional options – sour cream, salsa, pico de gallo, sliced avocados, guacamole, fresh or pickled jalapeños, hatch valley salsa, fresh herbs, etc.
Keywords: breakfast quesadilla, eggs, tortillas, egg quesadilla
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.