If you’re on the hunt for a quick, satisfying morning meal that hits all the right notes—gooey cheese, fluffy eggs, a slight kick, and a crisp tortilla—then you’re in for a treat! This Cheese and Egg Breakfast Quesadilla Recipe is one of my absolute favorites to pull together on busy mornings or lazy brunch weekends. It’s simple, customizable, and delivers that comfy, warm, cheesy center you crave. Trust me, once you try this, you’ll wonder why you didn’t make quesadillas for breakfast sooner!
Why You’ll Love This Recipe
- Speed meets flavor: You’ll have a delicious hot breakfast ready in under 30 minutes.
- Protein-packed and filling: Eggs and beans team up to keep you energized till lunch.
- Customizable to your taste: Add jalapeños, swap cheeses, or toss in your favorite herbs.
- Minimal cleanup: Just a couple of skillets and you’re good to go.
Ingredients You’ll Need
The magic in this Cheese and Egg Breakfast Quesadilla Recipe comes from simple, everyday ingredients that blend beautifully. I recommend picking fresh herbs and a good quality sharp cheddar—that extra tang really elevates the dish.
- Eggs: Always use fresh eggs for fluffy scrambled eggs that hold together well inside the quesadilla.
- Hot sauce (like Cholula): Adds just the right hint of heat without overpowering the flavors.
- Salt: A pinch to bring out the best in the eggs and beans.
- Cooked pinto or black beans: Rinsed and drained—this adds texture and protein, plus a creamy contrast to the eggs.
- Butter or extra-virgin olive oil: For a crispy and buttery tortilla bottom. I prefer butter for that golden crunch.
- Chopped green onion: Adds fresh oniony brightness to the egg mixture.
- Finely chopped cilantro: Brings a fresh, slightly citrusy element that livens up the quesadilla.
- Chopped pickled jalapeño (optional): For a tangy, spicy kick—skip it if you want milder flavor.
- Whole grain tortilla (8-inch): Look for one that’s pliable but sturdy enough to hold all the fillings.
- Grated sharp cheddar cheese: The star cheese of the show—melts beautifully and adds bold flavor.
- Salsa or additional hot sauce: Perfect for serving on the side to amp up the flavor.
Variations
I love tweaking this Cheese and Egg Breakfast Quesadilla Recipe depending on what I have on hand and the mood I’m in—feel free to get creative with it! The quesadilla is like a canvas, and you’re the artist.
- Veggie-packed: I sometimes add sautéed mushrooms, bell peppers, or spinach to sneak in extra veggies – it tastes incredible and adds a little crunch or earthiness.
- Cheese swap: Try pepper jack or Monterey Jack for a milder cheese or add a bit of crumbled feta or queso fresco for a tangy twist.
- Meat addition: For a heartier meal, toss in some cooked breakfast sausage or shredded chicken.
- Vegan version: I’ve also made this with scrambled tofu, vegan cheese, and skipping butter – surprisingly tasty and perfect for plant-based diets.
How to Make Cheese and Egg Breakfast Quesadilla Recipe
Step 1: Whisk and Prep the Eggs
Start by cracking your eggs into a bowl. Whisk them up with a splash of your favorite hot sauce and a pinch of salt until they’re beautifully blended—this little addition gives the eggs a subtle kick and gorgeous color. Then, stir in the rinsed beans and set that aside while you heat your skillet.
Step 2: Cook the Eggs Gently
Melt the butter (or olive oil if you prefer) in a medium skillet over medium heat. Once it’s bubbling and shimmering, pour in the egg and bean mixture. What I found works best is to constantly stir gently to get soft curds forming; this usually takes 1-3 minutes—don’t overcook; you want the eggs just set but still moist. Transfer them to a bowl to halt the cooking process and mix in your chopped green onion, cilantro, and jalapeños now so the flavors meld.
Step 3: Assemble and Cook the Quesadilla
Heat a large skillet over medium, warming the whole grain tortilla for a minute or two, flipping occasionally so it doesn’t burn. Then, sprinkle half the shredded cheddar on one half of the tortilla, layer on the scrambled eggs, and top with the remaining cheese. Fold the tortilla over to create a half-moon.
Cook until the bottom side is golden and crispy—this usually takes 1-2 minutes. Keep an eye on it and adjust the heat if you notice it browning too fast. Carefully flip and toast the other side until it’s equally golden and the cheese is melted. Then, remove from the pan.
Step 4: Rest and Slice
Give your quesadilla a few minutes to rest on the cutting board; this helps all the melted cheese settle so it doesn’t all ooze out the moment you slice. Using a very sharp knife, cut into two even wedges and serve piping hot with your favorite salsa or extra hot sauce on the side.
Pro Tips for Making Cheese and Egg Breakfast Quesadilla Recipe
- Don’t overcook the eggs: Soft, creamy eggs make all the difference and prevent dryness once cooked inside the quesadilla.
- Use low-medium heat for quesadilla: This avoids burning the tortilla before the cheese melts perfectly.
- Let it rest before slicing: Gives the melted cheese a chance to set, so your quesadilla holds together beautifully.
- Sharp knife is a must: Prevents messy, pulled-apart slices and keeps your presentation neat.
How to Serve Cheese and Egg Breakfast Quesadilla Recipe
Garnishes
I usually top my quesadilla wedges with a dollop of fresh salsa and a sprinkle of chopped cilantro—adds freshness and just the right zing. Sometimes I add a little sliced avocado or a drizzle of crema on top to make it extra creamy and indulgent.
Side Dishes
Pair your Cheese and Egg Breakfast Quesadilla Recipe with a simple green salad for lunch-like vibes or some crispy breakfast potatoes if you want to keep things classic and hearty. Fresh fruit is also a wonderful side to balance the richness.
Creative Ways to Present
For brunch with friends, I like slicing the quesadillas into smaller, bite-sized triangles and serving them on a big platter with a trio of dipping sauces—mild salsa, spicy hot sauce, and creamy guacamole. It feels festive and gets everyone digging in.
Make Ahead and Storage
Storing Leftovers
Leftover quesadillas store well in the fridge wrapped tightly in foil or plastic wrap. I usually keep them fresh for up to 2 days—just make sure they’re cooled completely before storing to avoid sogginess.
Freezing
I’ve frozen assembled quesadillas before by wrapping each one tightly in plastic wrap and then tucking them into a freezer bag. They keep well for up to a month. When you’re ready, thaw them overnight in the fridge.
Reheating
To reheat, I pop the quesadilla in a hot skillet on medium heat for a couple minutes on each side. This method keeps the tortilla crispy and helps melt the cheese evenly again—microwaving tends to make them soggy, so try to avoid that if you can.
FAQs
-
Can I make the Cheese and Egg Breakfast Quesadilla Recipe dairy-free?
Absolutely! Swap out the cheddar for a dairy-free cheese alternative and use olive oil instead of butter. For fluffier eggs without dairy, adding a splash of plant-based milk can help.
-
Is it okay to use canned beans?
Yes! Just be sure to rinse and drain canned beans well to remove excess sodium and improve texture before adding to your scrambled eggs.
-
How do I prevent the quesadilla from getting soggy?
Cooking the eggs just until set and letting the quesadilla rest before cutting are key. Also, using a well-heated skillet and medium heat helps crisp up the tortilla nicely.
-
Can I double this recipe for more servings?
Definitely! You can make two quesadillas at once by using a large skillet or cook them one after the other. Just keep an eye on the heat to avoid burning.
Final Thoughts
Honestly, this Cheese and Egg Breakfast Quesadilla Recipe has been a game-changer for my mornings—quick enough to whip up before I start my day, filling enough to keep me going, and delicious enough that my family asks for it repeatedly. It’s one of those dishes that feels like a warm hug in food form. So next time you’re wondering what to have for breakfast or a simple dinner, give this a try—I think you’re going to absolutely love it as much as I do.
Print
Cheese and Egg Breakfast Quesadilla Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 quesadilla
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
A quick and delicious breakfast quesadilla filled with scrambled eggs, beans, sharp cheddar cheese, and fresh herbs. Perfect for a protein-rich start to your day or a satisfying brunch, these quesadillas combine creamy beans, fluffy eggs, and melty cheese encased in a crispy whole grain tortilla.
Ingredients
Egg Mixture
- 2 eggs
- Hot sauce, like Cholula, to taste
- Pinch of salt
- 1/3 cup cooked pinto beans or black beans, rinsed and drained
Quesadilla Filling and Topping
- 2 teaspoons butter or extra-virgin olive oil
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped cilantro
- 1 tablespoon 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
Instructions
- Prepare the eggs: In a bowl, whisk together the eggs with hot sauce and a pinch of salt until well blended. Stir in the rinsed cooked beans and set aside.
- Cook the eggs: Heat butter in a medium skillet over medium heat until bubbling. Pour in the egg and bean mixture and cook, stirring frequently, until the eggs are just set, about 1 to 3 minutes. Transfer the cooked eggs to a bowl to stop further cooking. Mix in the chopped green onion, cilantro, and pickled jalapeño if using.
- Warm the tortilla: In a separate large skillet, warm the whole grain tortilla over medium heat, flipping occasionally to heat through evenly.
- Assemble the quesadilla: Once the skillet and tortilla are warm, sprinkle half of the cheddar cheese evenly over one half of the tortilla. Layer the scrambled egg mixture on top of the cheese, then add the remaining cheddar cheese over the eggs.
- Cook the quesadilla: Fold the other half of the tortilla over the fillings and press down gently. Let cook until the underside is golden and crispy, about 1 to 2 minutes, adjusting heat as needed to avoid burning. Flip the quesadilla carefully and cook until the other side is also golden and crispy.
- Serve: Remove the skillet from heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes to set, then slice into two wedges with a sharp knife. Serve immediately with salsa or extra hot sauce on the side.
Notes
- This recipe yields one folded quesadilla; multiply ingredients to make more servings.
- Quesadillas can be served for breakfast, brunch, or dinner as a protein-rich, flavorful meal.
- You can cook two quesadillas at once using a large skillet if desired.
- Pickled jalapeños are optional but add a nice tangy heat.
- Adjust the amount of hot sauce to suit your preferred spice level.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 660
- Sugar: 1.2 g
- Sodium: 1225.4 mg
- Fat: 39.2 g
- Saturated Fat: 18.6 g
- Unsaturated Fat: 20.0 g
- Trans Fat: 0.6 g
- Carbohydrates: 42.9 g
- Fiber: 3.2 g
- Protein: 33.7 g
- Cholesterol: 448.6 mg
