Description
A quick, easy, and versatile breakfast quesadilla with fluffy eggs and melted cheddar cheese wrapped in crispy flour tortillas. Perfect for busy mornings or fast dinners.
Ingredients
Scale
- 4 large eggs
- 1 cup shredded cheddar cheese (about 100g)
- 2 large flour tortillas (about 10 inches)
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- Optional add-ins: diced bell peppers or onions, cooked bacon or sausage crumbles, fresh salsa or avocado slices
Instructions
- Whisk 4 large eggs with a pinch of salt and pepper until bright yellow and slightly frothy.
- Heat 1 tablespoon butter in a 10-inch non-stick skillet over medium heat until melted and foamy.
- Pour in the eggs and let sit for 30 seconds without stirring, then gently stir and cook until just set but still moist. Remove eggs from pan and set aside.
- Place one tortilla flat in the same skillet over medium-low heat.
- Sprinkle half the shredded cheese evenly over the tortilla, then spread the cooked eggs on top.
- Finish with the remaining cheese and cover with the second tortilla.
- Press down gently with a spatula and cook for 2-3 minutes until the bottom tortilla is golden brown and crispy.
- Carefully flip the quesadilla and cook the other side for 2-3 minutes until crispy and cheese is melted.
- Slide the quesadilla onto a cutting board, let cool for a minute, then slice into wedges and serve with optional toppings like salsa, avocado, or sour cream.
Notes
Use medium-low heat to avoid burning the tortilla before the cheese melts. Don’t overcook the eggs to keep them soft and tender. Grate your own cheese for better melting. Customize with veggies or meats as desired.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla (half t
- Calories: 350
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 25
- Protein: 20
Keywords: egg quesadilla, breakfast quesadilla, quick breakfast, cheesy eggs, easy dinner, back-to-school meal