Category: Oil

Why I Love This Recipe

• Quick and Easy: In minutes, you can have this delicious quesadilla served up for breakfast. Whether you’re getting kids ready for school or yourself for work, this recipe fits perfectly into your busy schedule. This is the perfect meal that will give your whole family the energy they need to take on their day. 
• Ingredients You Have on Hand: I ALWAYS have eggs, tortillas and cheese on hand. They’re affordable, last for weeks when properly refrigerated, and can be used to make a variety of easy breakfast recipes like these quesadillas, Breakfast Burritos, or a Mexican Egg and Cheese Quesadilla.
• Nutritious and Satisfying: This breakfast quesadilla recipe provides a balanced mix of protein and carbs, making it a nutritious and filling meal to kickstart your day.
• Kid-Friendly: The simplicity of this recipe makes it’s a great options for kids! Who doesn’t love eggs and cheese?!

The Ingredients

• Eggs: For this recipe, instead of scrambling the eggs, we cook them into a thin omelette, topping each side with melted cheese and then sandwiching it all between two tortillas. This way the eggs don’t plop out of the sides while you’re trying to eat!
• Tortillas: You can use flour tortillas or any other tortilla you prefer. Whole wheat or spelt are great, healthy options. Any size tortilla will work as well! I use 8 inch for this recipe, but just make sure your pan is slightly larger than the tortilla you use.
• Shredded Cheese: My kids prefer Mozzarella cheese, but a Mexican blend or any other good melting cheese like cheddar or Monterrey jack works great in this quesadilla. 
• Oil: You just need a touch of oil (or butter) to coat the bottom of your pan so that your eggs don’t stick and the tortilla gets golden.

How to Make a Breakfast Quesadilla

Step 1: Whisk the eggs and salt in a bowl for 30 seconds until combined.

Step 2: Place 1 teaspoon of oil in a 9 inch pan over medium heat, coating the bottom of the pan in a thin layer (make sure to use a pan that is at least slightly larger than your tortilla).

Step 3: Pour in the egg mixture, tilting the pan to spread it evenly across. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.

Step 4: Sprinkle half the cheese on top of the omelette.

Step 5: Place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this in the recipe card below!).

Step 6: Slide the quesadilla, tortilla side-down, back into the pan, sprinkle the remainder of the cheese on top of the egg and place another tortilla on top to cover.

Step 7: Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then (using the plate trick) flip the quesadilla to cook the other side for an additional 30 seconds or until the cheese melts and the tortilla is golden.

Step 8: Cut and serve in wedges with salsa, sour cream, guacamole or anything else you love to dip in!

Tips and Tricks

• The Plate Trick: To flip your quesadilla easily without making a mess, use what I call “the plate trick”. After cooking the eggs with the first tortilla on top, place a plate over the skillet, and hold it firmly while you flip the skillet so the quesadilla lands on the plate. Then, slide the quesadilla back into the skillet and top with another tortilla. If you want to watch how to do it, here’s a breakfast quesadilla cooking video that walks you through the simple process in detail.
• Make for a Crowd: If you’re serving a crowd for breakfast, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you finish the rest.
• Smaller Tortilla: If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.

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