breakfast quesadilla

Breakfast quesadillas are the easiest one-pan breakfast and take just minutes to make. Change up the egg quesadillas with your favorite protein. Watch the video tutorial to see how we made them with breakfast sausage, bacon, and sliced deli ham.

Breakfast Quesadillas Recipe (3 Easy Ways)

flour tortilla (8” in diameter)

eggs

salt and pepper

cheese

oz breakfast Sausage (2 patties)

ham ((2 oz) chopped)

bacon ((2 oz), sliced)

Heat a non-stick pan over medium heat. Cook Sausage or Bacon until browned and cooked through then remove to a plate. If using cooked ham, you can heat it up or just add it over the cheese in step 4. Wipe excess oil from skillet if needed. Reduce heat to low.

In a measuring cup, add 2 eggs with a pinch of salt and pepper, or add seasoning to taste. Beat with a fork. Add beaten eggs and swirl to spread evenly over the bottom of the pan. Cook over low heat until When eggs are nearly cooked through (if you tilt the pan they shouldn&#039;t run).

Sprinkle the top with 2 Tbsp shredded cheese then cover with a tortilla. The cheese will make the tortilla stick to the egg. Use a large spatula to get under the egg and quickly flip over.

Sprinkle another 2 Tbsp of cheese or add cheese to taste. Sprinkle your cooked protein (sausage, bacon or ham) over half of the surface and fold the tortilla in half. Sautee on both sides until golden brown.* Remove from skillet and use a pizza cutter to cut quesadilla into wedges and serve warm.

https://www.youtube.com/watch?v=j2z1ABDaaxg

Breakfast quesadillas are a one-pan breakfast. We were inspired to make these from a viral TikTok video and our family loved them.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR 1 BREAKFAST QUESADILLA: 
►1 flour tortilla (8” in diameter)
►2 large eggs
►Pinch of Salt and Pepper
►1/4 cup shredded cheese (Mexican cheese, cheddar or mozzarella) 

SELECT YOUR MEAT/PROTEIN:  
►3 oz Breakfast Sausage (2 patties)
►2 slices (2 oz) ham, chopped
►2 slices (2 oz) bacon, chopped
►1/4 cup (1 oz) Shredded Cheese 

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/breakfast-quesadillas/
Pico De Gallo Recipe: https://natashaskitchen.com/pico-de-gallo/
Roasted Salsa: https://natashaskitchen.com/roasted-tomato-salsa/

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#natashaskitchen #breakfast #quesadillas

BREAKFAST QUESADILLAS - 3 Easy Ways

This easy breakfast quesadilla recipe is so delicious! Serve these protein-rich quesadillas stuffed with scrambled eggs, beans and herbs for breakfast, brunch or dinner. Recipe as written yields 1 folded quesadilla; multiply as necessary. You can make 2 at once in a large skillet.

Simple Breakfast Quesadillas

sauce,

salt

pinto beans

butter olive oil

green onion

cilantro

pickled jalapeño (optional)

medium (8″) whole grain tortilla

(packed) grated sharp cheddar cheese

Salsa hot sauce,

To prepare the eggs: In a bowl, whisk the eggs with the hot sauce and salt until they are well blended. Add the beans and set aside.

To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla). Stir in the green onion, cilantro and jalapeño.

To cook the quesadilla: In a separate, large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one-half of the cheese over one-half of the tortilla. Top the cheese with scrambled eggs, then top the scrambled eggs with the remaining cheese.

Press the empty tortilla halve over the toppings. Let the quesadilla cook until golden and crispy on the bottom (don’t stop cooking too soon!), about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook until the second side is golden and crispy.

Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes to give it time to set, then slice each quesadilla into 2 slices with a very sharp knife. Serve immediately, with your favorite salsa and/or hot sauce on the side.

You're speaking my language, Kate! My fiance and I both love Mexican food, and eggs. I look forward to trying this one. It would also be great for a girlfriend brunch. :)

These were really good! You may want to edit your recipe instructions though.. I think you forgot to put a step in for when to add the pinto beans :)

I loved this recipe!! And more importantly, my husband loved it, asked for seconds!! I'd tripled the recipe. And one change...I used Better Bean Cuban Black Bean, did not drain them. They turned the eggs into a cooked ground beef color, but that didn't detour from the taste. Thank you for this excellent recipe!! Oh, and I served it with guacamole.

We made these on the grill for lunch today, and they were divine. Definitely a staple here from now on.

We loved it  - turned out perfectly.  We didn't change a thing!

I never thought of having quesadillas for breakfast, but these look awesome Kate. I am definitely up for trying these for breakfast. Min you I would eat them for lunch and dinner too! Sharing!

I made these last weekend, but chopped up and added leftovers from your portobello poblano fajita recipe instead of the green onions and jalapeno. It was awesome! They were so filling that I had leftovers the next day, which warmed up nicely in the microwave.

I completely cheated and used the panini press! 
Easy recipe that took my Saturday morning breakfast up a notch, thanks!

This was so yummy! We love the service you give to all of us in sharing recipes. We did buy your book which we love also. Question: Do you find it offensive when people tweak your recipes and write about them in the comments? My guess is no as it's so helpful to other people to see what other things can be done but on the other hand you've worked hard to create these yummy dishes and I could see how changing the recipe might bug someone. I do tend to be someone who loves to take recipes as a basis and then experiment on my own.

Always the BEST! 
By the way, what is that salsa on the side in the picture?
Is that home made or bought. Looks good as well!
bill

Great! Thank you. 
I didn’t realize you have a phone app. 
Buying now... 

This was delicious!!! I actually didn’t have any vegetables on hand so I just made it with eggs, salsa, garlic powder, S&amp;P. It still was amazing. Thank you for the idea! And I love they way you write your detailed and specific instructions. Thanks Kate!!

Excellent lunch for the kids - quick and nutritious.

This was delicious.  I sweat some onions in the pan since I didn’t have green onions and then used some salsa (not chunky) instead of hot sauce (didn’t have hot sauce).  This was a wonderful recipe with spot on flavor.   I have never mixed sauce in with eggs before cooking.  No more boring eggs.  Well done!

So good! I used cannelini beans-such a good breaky!

Loved these! Simple and delicious! Thank you

Perfect recipe. Easy, fast and very tasty. I didn't have scallions or cilantro. I used diced red onions, vegan shredded cheese and corn tortillas. Squeezed some lime. Next time will also experiment with some avocado/guac and vegan sour cream.

Great recipe, I made this for brunch this morning and am already sharing the recipe! I was looking for a non-boring breakfast recipe. Thank you!

I made this with mozzarella instead of sharp cheddar cheese. It was so yummyyyy!

Need breakfast or dinner in a hurry? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar!

Quick Breakfast Quesadilla

red bell pepper

eggs*

black beans

butter, divided

black pepper

cheddar cheese

6” tortillas (flour

For dipping: Guacamole, salsa, and sour cream

Dice the bell pepper. Whisk the eggs* in small bowl with a fork, and add the salt and pepper. Drain and rinse the black beans. 

Add 1 tablespoon butter to a small nonstick skillet and heat on medium until melted. Add the eggs to the pan and cook for about 1 minute until starting to firm up. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Sprinkle on the black beans, bell pepper, and kosher salt. Keep cooking, scraping occasionally until eggs are fully cooked, about 2 minutes. Remove to bowl and set aside.

Add the remaining 1 tablespoon butter to the skillet and heat over medium high heat. Add a tortilla, half the shredded cheese, the scrambled eggs, remaining cheese, and the other tortilla. Cook 1 to 2 minutes per side, until browned and crispy. Cut into wedges and serve with guacamole and salsa for dipping. 

This Keto Breakfast Quesadilla is packed full with chunks of savory ham, fluffy scrambled eggs, and two types of cheese. Under 5 net carbs when made with low carb tortilla, too!

Breakfast Quesadilla (keto + low carb)

tortilla

eggs, scrambled

cheddar

Swiss cheese

butter oil

Preheat a skillet to medium heat, then add...

Preheat a skillet to medium heat, then add enough butter (or add a spritz of oil) to cover the skillet.

Place the tortilla in the skillet, then top...

Place the tortilla in the skillet, then top it with the remaining ingredients, adding salt and pepper if you prefer.

Cook the open tortilla 3-4 minutes. When it...

Cook the open tortilla 3-4 minutes. When it has started to brown a bit, fold the other side over the fillings and continue cooking 1-2 more minutes (flipping the tortilla if one side needs to be more browned).

Breakfast Quesadilla has fresh scrambled eggs, Cheese, and bacon, in a crispy tortilla shell. Egg Quesadilla will become your new favorite way to have breakfast.

Breakfast Quesadilla

Shredded Cheddar Cheese: Shredded Cheddar or Mexican blend cheese.

Flour Tortilla Shells

Lay Flour Tortilla Shell on a flat surface

Add a layer of cheddar cheese or Mexican...

Add a layer of cheddar cheese or Mexican blend cheese.

Next, add a layer of Scrambled Eggs.

Now you can add the bacon, we used...

Now you can add the bacon, we used Bacon, but you can use ham, breakfast sausage, or veggies like chopped peppers and Onions.

Add more cheese to the top then fold...

Add more cheese to the top then fold your egg tortilla in half.

Pre-heat Air Fryer to 390 degrees.

Spray quesadillas with cooking spray or olive oil.

Air Fryer for 5 minutes then flip them...

Air Fryer for 5 minutes then flip them over and cook for another 3 minutes until golden brown.

1-2 tbs olive oil in the bottom of...

1-2 tbs olive oil in the bottom of a cast iron skillet over medium-high heat cook for 2-3 minutes per side until golden brown.

Preheat oven to 400 degrees. Place quesadillas on...

Preheat oven to 400 degrees. Place quesadillas on a baking sheet. Bake for 15 minutes until golden brown and the cheese is melted.

Brunch for a crowd has never been more delicious than these loaded, cheese-and-bacon breakfast quesadillas!

pico de gallo,

sea salt

black pepper,

unsalted butter

Cooking spray

(8-inch) flour tortillas

bacon, cooked, crumbled

shredded pepper Jack cheese

avocado,

Sour cream

Salsa

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Scramble the eggs.

In a large bowl, whisk together the eggs, pico de gallo, salt, and pepper until smooth. 

Cook the eggs.

Heat the butter in a large non-stick skillet over medium heat. Once the butter is bubbling, pour the egg mixture into the skillet and gently push the eggs around with a spatula until they are almost set, but still a little wet, about 3 minutes. Turn off the heat and transfer the eggs to a plate.

Preheat the oven.

Preheat the oven to 200°F with a rack in the center position.

Assemble the quesadillas.

Heat a second large skillet over medium-low heat and spray with cooking spray. Place 1 tortilla in the skillet and add ¼ cup cheddar, a layer of the cooked eggs, a layer of crumbled bacon, and ¼ cup pepper Jack. Top with a second tortilla. Cook for 3 to 4 minutes per side, flipping carefully, until the cheese is melted and the filling is warmed through. 

Keep warm and repeat.

Transfer the finished quesadilla to a rimmed sheet pan and keep warm in the oven. Repeat with the remaining tortillas and ingredients. 

Serve.

Slice the quesadillas into wedges and serve with avocado, sour cream and salsa.

I had everything hand to whip these up for breakfast and they were very simple and delicious!

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