Excited to share these tasty breakfast quesadillas with you! They’re a fresh twist on the classic diner style but equally satisfying. My first try was a success!
fluffy scrambled eggs, mouthwatering pinto beans, fresh herbs, and gooey cheddar cheese, all nestled in a crispy, golden exterior. These high-protein quesadillas are ready in just 25 minutes.
And the best part? This recipe is super flexible! Short on time? Skip the herbs. Opting for a lighter option? Ditch the cheese. Feeling adventurous? Swap salsa for marinara, and try mozzarella with basil for a new cuisine twist. Breakfast just got a whole lot more exciting! You can also try Egg Bites!
What Is Egg Quesadilla?
A delicious quesadilla, a blend of gooey cheese sandwiched between two warm tortillas. You have the option of using either a flour or a corn tortilla, but the corn variety is the usual crowd-pleaser. For a full quesadilla experience, two tortillas cradle a generous layer of cheese in between.
If you’re in the mood for a half, a tortilla is gently folded into a delightful half-moon shape, embracing that cheesy goodness. The beauty of quesadillas lies in the freedom to customize; throw in some savory meats, spices, or any other favorite ingredients to elevate this simple yet satisfying treat!
Overview: How To Make Egg Quesadilla?
Easy Breakfast Quesadillas! Clocking in at just 25 minutes from start to finish, this recipe is your ticket to a protein-packed breakfast, brunch, or even dinner. Designed to yield one folded quesadilla, but easily scalable for a larger appetite � you can whip up two at once in a spacious skillet.
The star players in this delightful dish are the fluffy scrambled eggs, mixed with a dash of hot sauce and a pinch of salt. Throw in some cooked pinto beans, and you’ve got a winning combination that’s both satisfying and nutritious. Once cooked, let this egg medley pause in a bowl, as it’ll finish its magic within the quesadilla.
Now, let’s talk quesadilla perfection. In a separate skillet, warm up a whole-grain tortilla, generously layered with sharp cheddar cheese. Top it off with our egg and bean mixture, adding an extra cheese layer for good measure. Seal the deal with another tortilla half, and let the magic happen. Golden and crispy is the goal, so be patient, flip when needed, and voila!
Transfer your creation to a cutting board, allow it a moment to set, and then slice it into two delectable wedges. Serve it up immediately, accompanied by your favorite salsa or an extra kick of hot sauce. And here’s a pro tip for those with dietary preferences � go dairy-free with olive oil and ditch the cheese, or opt for gluten-free tortillas to suit your cravings.
In the world of breakfast brilliance, these quesadillas take the crown for simplicity, flavor, and sheer satisfaction. Get ready to savor every delicious bite!
Try More Such Egg Recipes!
Breakfast Egg Quesadilla Recipe
Equipment
- Non-stick skillet
- Spatula
- Bowl
- Whisk
- Cutting Board
- Plate
- Tongs optional
Ingredients
- 2 eggs
- 1/2 Cup cooked pinto beans or black beans, rinsed and drained
- 1 tbsp chopped green onion
- 1 tbsp finely chopped cilantro
- 1 tbsp chopped pickled jalape�o (optional)
- 1 medium (8?) whole grain tortilla
- 1/2 cup (packed) grated sharp cheddar cheese
- Salsa or additional hot sauce, for serving
- Hot sauce, like Cholula
Instructions
- In a bowl, whisk together eggs, hot sauce, and salt until they're nicely blended. Toss in the beans and set the mix aside.
- In a medium-sized skillet, melt butter (whether it's well-seasoned cast iron or nonstick) over medium heat until it starts bubbling. Pour in the egg mixture, stir often, and cook until the eggs are just set � should take about 1 to 3 minutes. Pop the mix into a bowl to hit pause on cooking (remember, they'll finish cooking in the quesadilla). Add in green onion, cilantro, and jalape�o for that extra kick.
- Grab another large skillet and warm up the tortilla over medium heat, flipping occasionally.
- Once the pan and tortilla are warmed up, sprinkle half of the cheese on one side of the tortilla.
- Top the cheese side with the scrambled eggs, and then sprinkle the remaining cheese over the eggs.
- Place the empty half of the tortilla over the cheesy and eggy goodness.
- Let the quesadilla cook until it's golden and crispy on the bottom � don't rush it! This might take about 1 to 2 minutes. Adjust the heat if needed to avoid burning the tortilla.
- Flip the quesadilla and cook until the second side is equally golden and crispy.
- Remove the skillet from heat and transfer the quesadilla to a cutting board.
- Allow the quesadilla to cool for a few minutes. This helps it set and ensures maximum deliciousness.
- Take a very sharp knife and slice each quesadilla into 2 perfect wedges.
- Present your masterpiece immediately, accompanied by your favorite salsa or hot sauce for an extra flavor kick. Get ready to savor the goodness!
Notes
- Dairy-Free Delight: For a dairy-free option, swap out butter for olive oil in the egg-cooking process. Skip the cheese altogether, and let the other flavors shine!
- Gluten-Free Goodness: Embrace gluten-free goodness by opting for gluten-free tortillas. It’s an easy switch that keeps the dish friendly for those with gluten sensitivities.
- Top-Notch Tortillas: When it comes to tortillas, I recommend Stacey�s Organic � my personal favorite. You can find them at Whole Foods, Natural Grocer�s, and my local health food store. Pro-tip: store them in the refrigerator or freeze them if you won�t be enjoying them within a couple of weeks. They stay fresh and ready for your next quesadilla craving!
Nutrition
What to Serve with Egg Quesadilla?
- Chicken Fajitas
- Chicken Kabobs
- Grilled Salmon Kebabs
- Grilled Skirt Steak
- Roasted Saffron Lemon Chicken
- Country Style Ribs
How to Freeze Quesadillas?
To Freeze
- Arrange for Freeze: Lay out your quesadillas in a single layer on a baking sheet lined with parchment paper. Pop them into the freezer for a quick freeze session, approximately 2 hours should do the trick.
- Freezer-Ready: Once your quesadillas are solid and ready for the deep freeze, transfer them into a freezer-safe zip bag. This ensures they stay fresh and delicious until you’re ready to enjoy them.
To Reheat
- Reheating Time: Take your frozen quesadillas and place them in a toaster oven preheated to 350?F. Let them hang out until they are warmed through and the cheese has melted to gooey perfection.
- Crisp It Up: For an extra touch, reheat in an air fryer. This not only warms them up but also adds that delightful crispiness to the outside.
Frequently Asked Questions (FAQs)
Q: What makes these breakfast quesadillas special?
These quesadillas offer a fresh twist on classic diner fare, featuring fluffy scrambled eggs, mouthwatering pinto beans, fresh herbs, and gooey cheddar cheese, all encased in a crispy, golden exterior.
Q: Is the recipe flexible for personal preferences?
Absolutely! You have the freedom to customize the recipe based on your preferences. Short on time? Skip the herbs. Looking for a lighter option? Ditch the cheese. Feeling adventurous? Try different ingredients like mozzarella, basil, or marinara instead of salsa.