A golden-brown tortilla, crispy on the outside, cradling a molten blend of cheese and perfectly cooked eggs. That’s the magic of an Egg Quesadilla – a dish that proves sometimes the simplest combinations create the most satisfying meals.
I stumbled upon this recipe during a particularly hectic week when my fridge was nearly empty. With just a few eggs, some shredded cheese, and tortillas on hand, I whipped up what has now become my go-to breakfast (and let’s be honest, sometimes dinner too). The beauty of an Egg Quesadilla lies in its versatility. You can dress it up with fresh pico de gallo, pair it with a side of zesty guacamole, or serve it alongside flavorful Mexican rice for a more substantial meal.
What sets this recipe apart is the technique. By cooking the eggs directly in the tortilla, you get a perfect fusion of textures – the eggs remain delightfully creamy while the tortilla develops those irresistible crispy edges.
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Breakfast Egg Quesadilla Recipe
Equipment
- Non-stick skillet
- Spatula
- Bowl
- Whisk
- Cutting Board
- Plate
- Tongs optional
Ingredients
- 2 eggs
- 1/2 Cup cooked pinto beans or black beans, rinsed and drained
- 1 tbsp chopped green onion
- 1 tbsp finely chopped cilantro
- 1 tbsp chopped pickled jalapeño (optional)
- 1 medium (8″) whole grain tortilla
- 1/2 cup (packed) grated sharp cheddar cheese
- Salsa or additional hot sauce, for serving
- Hot sauce, like Cholula
Instructions
- In a bowl, whisk together eggs, hot sauce, and salt until they're nicely blended. Toss in the beans and set the mix aside.
- In a medium-sized skillet, melt butter (whether it's well-seasoned cast iron or nonstick) over medium heat until it starts bubbling. Pour in the egg mixture, stir often, and cook until the eggs are just set – should take about 1 to 3 minutes. Pop the mix into a bowl to hit pause on cooking (remember, they'll finish cooking in the quesadilla). Add in green onion, cilantro, and jalapeño for that extra kick.
- Grab another large skillet and warm up the tortilla over medium heat, flipping occasionally.
- Once the pan and tortilla are warmed up, sprinkle half of the cheese on one side of the tortilla.
- Top the cheese side with the scrambled eggs, and then sprinkle the remaining cheese over the eggs.
- Place the empty half of the tortilla over the cheesy and eggy goodness.
- Let the quesadilla cook until it's golden and crispy on the bottom – don't rush it! This might take about 1 to 2 minutes. Adjust the heat if needed to avoid burning the tortilla.
- Flip the quesadilla and cook until the second side is equally golden and crispy.
- Remove the skillet from heat and transfer the quesadilla to a cutting board.
- Allow the quesadilla to cool for a few minutes. This helps it set and ensures maximum deliciousness.
- Take a very sharp knife and slice each quesadilla into 2 perfect wedges.
- Present your masterpiece immediately, accompanied by your favorite salsa or hot sauce for an extra flavor kick. Get ready to savor the goodness!
Notes
- Dairy-Free Delight: For a dairy-free option, swap out butter for olive oil in the egg-cooking process. Skip the cheese altogether, and let the other flavors shine!
- Gluten-Free Goodness: Embrace gluten-free goodness by opting for gluten-free tortillas. It’s an easy switch that keeps the dish friendly for those with gluten sensitivities.
- Top-Notch Tortillas: When it comes to tortillas, I recommend Stacey’s Organic – my personal favorite. You can find them at Whole Foods, Natural Grocer’s, and my local health food store. Pro-tip: store them in the refrigerator or freeze them if you won’t be enjoying them within a couple of weeks. They stay fresh and ready for your next quesadilla craving!
Nutrition
Tasty Treats That Go Well With Egg Quesadilla?
Explore a selection of tasty treats that perfectly complement your Egg Quesadilla. These sides add variety, balance flavors, and enhance your meal. From refreshing salads to flavorful dips, find the ideal accompaniments to make your quesadilla experience even more enjoyable.
