Breakfast Egg Quesadilla Recipe
Experience the deliciousness of this simple breakfast quesadilla recipe! These protein-rich wonders are loaded with tasty scrambled eggs, beans, and herbs, making them a great choice for breakfast, brunch, or dinner. The recipe is designed for one folded quesadilla, but you can easily make two simultaneously in a large skillet. It's a straightforward and satisfying way to savor a flavorful meal whenever you crave it – just adjust the ingredients for the quantity you need!
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Calories: 371kcal
Servings: 2
Equipment
- Non-stick skillet
- Spatula
- Bowl
- 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 jalapeño (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 jalapeño 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
Calories: 371kcal | Carbohydrates: 16g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 236mg | Sodium: 500mg | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 0.2mg | Calcium: 300mg | Iron: 2mg