Print

Crispy Breakfast Quesadillas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Breakfast Quesadillas filled with fluffy scrambled eggs and gooey cheese, perfect for any morning.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2 tablespoons whole milk or cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 8 flour tortillas (8-inch size)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • Sour cream, for serving (optional)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Optional add-ins: diced cooked bacon, sautéed bell peppers, diced avocado

Instructions

  1. Whisk the eggs, milk or cream, salt, and pepper in a mixing bowl until smooth and frothy.
  2. Preheat a skillet over medium-low heat, melt the butter, and pour in the egg mixture. Stir gently until softly set, about 3-4 minutes.
  3. Wipe the skillet clean, reheat over medium heat, and place one tortilla flat in the pan. Sprinkle about 1/4 cup of cheese over half the tortilla.
  4. Spoon half of the scrambled eggs on top of the cheese. Add cilantro if desired.
  5. Fold the tortilla over to form a half-moon shape and press down gently. Cook for 2-3 minutes until golden and crispy, then flip and cook the other side for another 2-3 minutes.
  6. Transfer to a plate and repeat with remaining tortillas and filling. Serve immediately with sour cream, salsa, or your favorite hot sauce.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap cooked quesadillas tightly and store in a freezer-safe bag for up to 2 months.

Nutrition

Find it online: https://www.tastysavvy.com/crispy-breakfast-quesadillas/