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Breakfast Quesadillas Recipe

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3.9 from 8 reviews

This delicious breakfast quesadilla recipe combines fluffy scrambled eggs with sautéed vegetables and melted Mexican-blend cheese, all folded into crispy flour tortillas. Ready in just 20 minutes, it’s a perfect savory start to your day with a little spicy kick from jalapeños.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

For the Filling

  • 2 teaspoons olive oil
  • ¼ medium white onion, diced
  • 1 Roma tomato, diced
  • 1 jalapeño, stemmed, seeded, and diced
  • 6 large eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Quesadillas

  • 4 (8-inch) flour tortillas (soft taco size)
  • 1 ½ cups shredded Mexican-blend cheese
  • 1 tablespoon salted butter

Instructions

  1. Cook the tortillas until crispy: Heat a large skillet over medium-high heat and cook each tortilla for 4-5 minutes total, flipping halfway through, until they become crispy. Transfer cooked tortillas to a plate lined with paper towels and let cool slightly, then crumble or chop into pieces and set aside. Optionally, you can use these crispy tortilla pieces to cook the eggs instead of olive oil for added flavor.
  2. Sauté the vegetables: In the same skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the diced onion, tomato, and jalapeño, cooking for about 5 minutes while stirring occasionally until the vegetables soften and become tender.
  3. Make the scrambled eggs: While the vegetables cook, whisk together 6 large eggs, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl. Pour the beaten eggs into the hot skillet with the vegetables. Let sit for 10-15 seconds, then stir frequently until the eggs are just set and well combined with the vegetables, about 1-2 minutes. Transfer the scrambled egg mixture to a bowl and set aside.
  4. Assemble the quesadillas: Spread 1 ½ cups shredded Mexican-blend cheese evenly on one half of each flour tortilla. Top the cheese with a layer of the scrambled egg and vegetable mixture. Optionally, add some of the reserved crispy tortilla pieces for extra texture.
  5. Cook the quesadillas: Fold the tortillas over the filling to create a half-moon shape. Melt 1 tablespoon salted butter in the large skillet over medium-high heat. Cook each folded quesadilla for about 1-2 minutes on each side, until the cheese melts and the tortilla turns golden and crispy.
  6. Serve: Transfer cooked quesadillas to a cutting board, cut each in half, and serve warm with your favorite salsa and sour cream.

Notes

  • For extra protein, consider adding cooked breakfast sausage or bacon in the filling.
  • Adjust the amount of jalapeño based on your preferred spice level.
  • Use whole wheat tortillas for a healthier variation.
  • These quesadillas can be prepared ahead and reheated in a skillet or oven.
  • Serve with fresh avocado or guacamole for added creaminess.

Find it online: https://allcookedup.com/breakfast-quesadillas-recipe/