Description
These Breakfast Quesadillas are filled with scrambled eggs, melty cheese, and your choice of add-ins like bacon, sausage, or veggies. Crispy on the outside and gooey on the inside, they’re a quick and satisfying way to start the day.
Ingredients
For the eggs:
- 6 large eggs
- 2 tablespoons milk (optional, for fluffier eggs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the filling:
- 1/2 cup cooked bacon or sausage, crumbled (or diced ham)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 tablespoons butter or oil for cooking
For serving:
- Salsa
- Sour cream
- Avocado
Instructions
- Prepare the eggs: In a bowl, whisk eggs with milk, salt, and pepper.
- Cook the eggs: Heat a skillet over medium heat, add butter/oil, and scramble eggs until just set. Remove and set aside.
- Sauté the veggies: In the same pan, sauté peppers and onions until softened.
- Assemble the quesadillas: Lay a tortilla flat, sprinkle cheese on one half, then add eggs, meat, and veggies. Top with more cheese.
- Cook the quesadillas: Fold tortilla in half, pressing gently. Cook in a skillet over medium heat for 2–3 minutes per side until golden and cheese is melted.
- Serve: Slice into wedges and serve with salsa, sour cream, or avocado.
Notes
- Make it vegetarian: Skip the meat and load with veggies.
- Meal prep: Cook, cool, and freeze quesadillas in foil. Reheat in oven or skillet.
- Spice it up: Add jalapeños or hot sauce.
- Lighter option: Use whole-wheat tortillas or reduce cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-fried / Stovetop
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 340
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 240mg
