Egg and Cheese Breakfast Quesadillas with Scrambled Eggs

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 folded breakfast quesadillas)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 4 large eggs
• 2 tablespoons milk (or water)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon unsalted butter (or 2 teaspoons neutral oil)
• 2 (8-inch) flour tortillas
• 1 cup (4 oz / 115 g) shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional: 2 tablespoons sliced green onions, salsa for serving

Do This

• 1) Whisk eggs, milk, salt, and pepper until very smooth.
• 2) Heat a 10-inch nonstick skillet over medium heat (about 325°F/163°C surface temp) and melt butter.
• 3) Pour in half the egg mixture and immediately lay 1 tortilla on top of the wet eggs.
• 4) When eggs are mostly set (about 60–90 seconds), flip so the tortilla is on the bottom.
• 5) Add 1/2 cup cheese on one half, fold, and cook 1–2 minutes per side until crisp and melted.
• 6) Repeat with remaining eggs, tortilla, and cheese; rest 1 minute, slice, and serve with salsa.

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Why You’ll Love This Recipe

• Fast and filling: Protein-rich eggs and melty cheese in 15 minutes.
• Crispy outside, tender inside: The tortilla gets golden while the eggs stay soft.
• One-pan method: Minimal dishes and easy cleanup.
• Easy to customize: Add veggies, meats, or different cheeses based on what you have.

Grocery List

• Produce: 2 green onions (optional), salsa (optional, often found in produce or deli)
• Dairy: 4 large eggs, shredded cheese (cheddar/Monterey Jack blend), milk, unsalted butter
• Pantry: 2 (8-inch) flour tortillas, kosher salt, black pepper, neutral oil (optional)

Full Ingredients

For the egg layer

• 4 large eggs
• 2 tablespoons milk (or water)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For cooking and assembling

• 1 tablespoon unsalted butter (or 2 teaspoons neutral oil, such as avocado or canola)
• 2 (8-inch) flour tortillas
• 1 cup (4 oz / 115 g) shredded cheese (sharp cheddar, Monterey Jack, or a blend)

Optional for serving

• 2 tablespoons thinly sliced green onions
• Salsa, pico de gallo, or hot sauce (to taste)
• Sour cream (to taste)

Step-by-Step Instructions

Step 1: Whisk the eggs until very smooth

In a medium bowl, whisk together the 4 eggs, 2 tablespoons milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper for about 20–30 seconds. You’re aiming for a uniform mixture with no visible streaks of egg white—this helps the eggs cook evenly into a tender layer.

Step 2: Preheat the skillet and melt the butter

Set a 10-inch nonstick skillet (or well-seasoned cast iron) over medium heat for 2 minutes. If you use an infrared thermometer, target about 325°F (163°C) on the pan surface.

Add 1 tablespoon butter and swirl to coat the pan. The butter should foam gently but not brown aggressively; if it browns quickly, reduce the heat slightly.

Step 3: Pour in half the eggs and “stamp” with the tortilla

Pour half of the egg mixture (about 1/2 cup) into the skillet and tilt the pan so the eggs spread into a round about the size of your tortilla.

Immediately place 1 flour tortilla directly on top of the wet eggs. Gently press the tortilla with a spatula so it makes good contact with the eggs (this helps the egg adhere to the tortilla).

Step 4: Let the eggs set, then flip

Cook for 60–90 seconds, or until the eggs are mostly set and no longer look wet on top (a little gloss is fine). Slide a spatula under the egg-and-tortilla round and flip it in one confident motion so the tortilla is now on the bottom and the cooked egg layer is facing up.

Step 5: Add cheese, fold, and crisp both sides

Sprinkle 1/2 cup shredded cheese over one half of the egg side. If using, sprinkle a little sliced green onion over the cheese.

Fold the quesadilla in half and press gently with the spatula. Cook for 60–90 seconds on the first side, then flip and cook another 60–90 seconds, until the tortilla is golden and crisp and the cheese is fully melted.

Step 6: Repeat for the second quesadilla

Transfer the first quesadilla to a cutting board and let it rest for 1 minute (this helps the cheese settle so it doesn’t all run out when slicing).

If the pan looks dry, add a small dab of butter (about 1 teaspoon) and repeat Steps 3–5 with the remaining egg mixture, tortilla, and cheese.

Step 7: Slice and serve warm

Cut each folded quesadilla into 3 wedges. Serve immediately with salsa, hot sauce, and/or sour cream as desired.

Pro Tips

• Keep the heat moderate: Medium heat (about 325°F/163°C pan surface) helps the eggs set without browning too fast before the cheese melts.
• Press the tortilla onto the wet eggs: A gentle press right after placing the tortilla helps the egg layer “glue” to it, making flipping easier.
• Shred your own cheese if possible: Pre-shredded cheese can contain anti-caking agents that melt less smoothly. A block of cheddar/Jack melts especially well.
• For a crispier tortilla: After folding, add just a tiny smear of butter to the pan before the final crisping on each side.
• Don’t overfill: Too much cheese makes folding messy and can leak; 1/2 cup per quesadilla is a sweet spot.

Variations

• Southwest: Add 2 tablespoons canned diced green chiles (drained) on top of the cheese and serve with salsa verde.
• Veggie: Add 1/4 cup finely diced bell pepper and 2 tablespoons diced onion—sauté them in the butter for 2–3 minutes before adding the eggs (then proceed as written).
• Meat lover: Add 1/3 cup cooked, crumbled breakfast sausage or 3 slices cooked bacon (crumbled) over the cheese before folding.

Storage & Make-Ahead

Refrigerate: Cool completely, then wrap each quesadilla tightly in foil or place in an airtight container. Refrigerate for up to 3 days.

Reheat (best texture): Warm in a dry skillet over medium-low heat for 2–3 minutes per side until hot and re-crisped. Alternatively, reheat in a 350°F (177°C) oven for 8–10 minutes.

Make-ahead tip: You can whisk the egg mixture up to 24 hours ahead and store it covered in the fridge. Give it a quick whisk again before cooking.

Freezing: For best results, eat fresh. If you do freeze, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge and reheat in a skillet or 350°F (177°C) oven until hot.

Nutrition (per serving)

Approximate, per serving (1 folded quesadilla): Calories: 430; Protein: 23 g; Carbohydrates: 28 g; Fat: 25 g; Fiber: 2 g; Sodium: 780 mg.