Breakfast Quesadilla
Crispy flour tortillas stuffed with scrambled eggs, melted cheese, and sautéed peppers—ready in under 15 minutes. A handheld breakfast that tastes indulgent but comes together fast.
- Total time
- 12 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 4 tortillas large flour tortillas
- 4 large eggs
- 1 cup shredded cheddar or Oaxaca cheese
- ½ medium bell pepper, any color
- ¼ medium onion
- 2 tbsp butter
- 1 pinch salt and pepper to taste
Instructions
- 1
Dice the bell pepper and onion into small pieces, roughly 1/4 inch.
- 2
Crack eggs into a bowl, add salt and pepper, and whisk until yolks and whites are fully combined.
- 3
Melt 0.5 tbsp butter in a 12-inch skillet over medium-high heat until foaming.
- 4
Add pepper and onion; cook, stirring occasionally, until soft, about 3 minutes.
- 5
Push vegetables to the side. Add remaining butter, then pour in eggs.
- 6
Stir eggs gently until they just set but still look slightly wet, 2–3 minutes.
- 7
Remove skillet from heat. Stir vegetables back into eggs.
- 8
Place one tortilla in the skillet over medium heat. Top with half the egg mixture and half the cheese.
- 9
Fold tortilla in half. Cook without moving until the bottom is golden and crispy, 2 minutes.
- 10
Flip carefully and cook the other side until golden, about 1 minute.
- 11
Slide quesadilla onto a cutting board. Repeat with remaining tortilla, filling, and cheese.
- 12
Cut each quesadilla into triangles and serve hot.
Tools you’ll need
- 12-inch non-stick or cast iron skillet
- medium bowl
- whisk
- spatula
- cutting board
- knife
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