These breakfast quesadillas are delicious, quick and easy. This recipe includes instructions for how to make them in a skillet and how to bake them in the oven. They are my daughter’s new favorite breakfast recipe. Score! We could eat them for breakfast, lunch, and dinner!
This really is such an easy Mexican breakfast to make. I will show you how to make these tasty quesadillas in both the skillet and in the oven. Both methods are quick and easy. I prefer the skillet method since they are a little crispier. However, making them in the oven works best if you want to make more quesadillas at one time. You can customize your quesadillas with whatever toppings you like. I topped my quesadillas with greek yogurt, fresh salsa, and fresh cilantro so they were pretty healthy.
Quesadilla toppings:
- salsa
- avocado, guacamole or creamy avocado dip
- cilantro lime crema
- Greek yogurt or sour cream
- cilantro
- jalapenos
- tomatoes
- onions
- pico de gallo
Breakfast Quesadilla Ingredients:
- eggs
- butter or olive oil
- half and half
- shredded sharp cheddar cheese
- tortillas – I used soft taco flour tortillas
- kosher salt
- freshly ground pepper
How to make Breakfast Quesadillas 2 ways:
Eggs and Preparation:
The preparation is the same for both cooking methods. This recipe makes 4 quesadillas but you can easily change it to however many you would like. The ratio per quesadilla is 1 egg + 1 teaspoon of half and half + 1/4 cup of cheese + tortilla.
First, whisk the eggs with the half and half well. Melt the butter in a pan or skillet over medium-low heat. Add the egg mixture to the pan and scramble until eggs are set. Season with salt and pepper and transfer to a plate or bowl.
Lay the tortillas out and sprinkle 1/8 cup of cheese on one side of the tortilla so that only half is covered. Spoon 1/4 of the scrambled eggs over the cheese. Sprinkle another 1/8 cup of cheese over the eggs. Fold the tortilla over to make a half-circle.
How to cook quesadillas in a skillet:
Either wipe down the pan that you used to cook the eggs or use a new one. Lightly spray the pan with non-stick cooking spray or lightly grease with oil. Cook the quesadillas, one at a time, over medium-low heat for 1 – 2 minutes, then carefully flip and cook for an additional 1 – 2 minutes.
How to cook quesadillas in the oven:
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray. Place the prepared quesadillas onto the baking sheet and bake at 400 degrees Fahrenheit for 6 – 8 minutes or until the cheese has melted, carefully flip the quesadillas halfway through baking so that they cook 3 – 4 minutes per side.
Cut in half with a pizza cutter or knife. Serve immediately and garnish with your choice of toppings.
| Cook Time | 8 minutes |
| Servings |
quesadillas
|
- 4 large eggs 1 egg per quesadilla
- 1 tablespoon butter or olive oil
- 4 teaspoons half and half 1 teaspoon per egg
- 1 cup shredded sharp cheddar cheese 1/4 cup per quesadilla
- 4 tortillas I used soft taco flour tortillas
- Kosher Salt to taste
- freshly ground pepper to taste
Ingredients
|
|
- The preparation is the same for both cooking methods. First, whisk the eggs with the half and half well. Melt the butter in a pan or skillet over medium-low heat. Add the egg mixture to the pan and scramble until eggs are set. Season with salt and pepper and transfer to a plate or bowl.
- Either wipe down the pan that you used to cook the eggs or use a new one. Lightly spray the pan with non-stick cooking spray or lightly grease with oil. Cook the quesadillas, one at a time, over medium-low heat for 1 - 2 minutes, then carefully flip and cook for an additional 1 - 2 minutes.
- Cut in half with a pizza cutter or knife. Serve immediately and garnish with your choice of toppings.
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray. Place the prepared quesadillas onto the baking sheet and bake at 400 degrees Fahrenheit for 6 - 8 minutes or until the cheese has melted, carefully flip the quesadillas half way through baking so that they cook 3 - 4 minutes per side.
- Cut in half with a pizza cutter or knife. Serve immediately and garnish with your choice of toppings.
- See optional topping ideas in post.
- This recipe makes 4 quesadillas but you can easily change it to however many you would like. The ratio per quesadilla is 1 egg + 1 teaspoon of half and half + 1/4 cup of cheese + tortilla.