Crispy Breakfast Quesadilla
Fluffy scrambled eggs and melted cheese sandwiched between two flour tortillas, pan-fried until golden and crispy. Ready in 12 minutes with minimal cleanup.
- Total time
- 12 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 4 whole eggs
- 1 cup shredded cheddar cheese
- 4 whole flour tortillas (8-inch)
- 2 tbsp butter
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Crack eggs into a bowl. Whisk with salt and pepper until yolks and whites blend completely.
- 2
Heat 0.5 tbsp butter in a 10-inch nonstick skillet over medium-low until foaming, ~60 seconds.
- 3
Pour eggs into the skillet. Stir every 15 seconds until just set but still moist, ~3 minutes total.
- 4
Transfer scrambled eggs to a plate. Wipe out the skillet with a paper towel.
- 5
Place one tortilla in the dry skillet over medium heat. Sprinkle half the cheese evenly across.
- 6
Spoon half the scrambled eggs over the cheese. Top with another tortilla, pressing gently.
- 7
Cook 2 minutes until the bottom is light golden, then flip using a wide spatula. Cook 2 more minutes.
- 8
Slide onto a plate. Repeat steps 5–7 with remaining tortillas, cheese, eggs, and 0.5 tbsp butter.
- 9
Cut both quesadillas in half. Serve warm with salsa or sour cream if desired.
Tools you’ll need
- 10-inch nonstick skillet
- small bowl
- whisk
- spatula (wide)
- paper towels
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