Print

Crispy Breakfast Quesadilla with Eggs and Cheese

crispy breakfast quesadilla - featured image
Print Recipe

A quick and easy breakfast quesadilla featuring fluffy scrambled eggs, a blend of sharp cheddar and mozzarella cheese, and crispy tortillas. Perfect for busy mornings or casual brunches.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 2 tablespoons milk or half-and-half (dairy-free milk optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of smoked paprika (optional)
  • 1 tablespoon unsalted butter
  • 1 8-inch whole wheat or flour tortilla
  • ½ cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • Chopped green onions (optional)
  • Sour cream or salsa, for serving (optional)

Instructions

  1. Whisk the eggs: Crack 3 large eggs into a mixing bowl. Add 2 tablespoons of milk or half-and-half, a pinch of salt, pepper, and smoked paprika if using. Whisk until smooth and slightly frothy, about 1 minute.
  2. Cook the eggs: Heat 1 tablespoon of unsalted butter in a non-stick skillet over medium heat. Once melted and bubbling, pour in the eggs. Let sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing eggs from edges to center. Cook 2-3 minutes until softly set but still moist. Remove from heat and set aside.
  3. Assemble the quesadilla: Lay one tortilla flat on a clean surface. Sprinkle ½ cup shredded sharp cheddar and ½ cup mozzarella evenly over half the tortilla. Spoon scrambled eggs over the cheese, then sprinkle chopped green onions if desired. Fold tortilla over to create a half-moon shape.
  4. Cook the quesadilla: Clean the skillet and add a small pat of butter or light spray of oil. Heat over medium heat. Place folded quesadilla in pan and cook 2-3 minutes on each side, pressing gently with a spatula, until tortilla is golden and crispy and cheese has melted inside.
  5. Serve: Remove from pan and let cool for a minute before slicing into wedges. Serve warm with sour cream or salsa on the side.

Notes

Use medium heat to avoid burning the tortilla while melting the cheese. Butter helps crisp the tortilla and adds flavor. Remove eggs from heat while still slightly soft to keep them tender. Press gently when cooking the quesadilla for even contact and better melting. Variations include adding sautéed veggies, cooked bacon, or using gluten-free tortillas. You can also cook in an air fryer at 375°F for 5 minutes, flipping halfway.

Nutrition

Keywords: breakfast quesadilla, eggs and cheese, quick breakfast, easy brunch, crispy tortilla, cheesy eggs

Find it online: https://blipflavor.com/crispy-breakfast-quesadilla-with-eggs-and-cheese-easy-5-minute-recipe/