Cheese Breakfast Quesadilla
A crispy, golden quesadilla filled with fluffy scrambled eggs and melted cheese. Ready in 15 minutes and perfect for a savory homemade breakfast.
Equipment
- Non-stick skillet
- Spatula
- Mixing Bowl
Ingredients
- 2 large flour tortillas (8-inch)
- 3 large eggs
- 2 tbsp whole milk or cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded pepper jack or mozzarella
- 1 tbsp butter divided
- salt and black pepper to taste
- 2 tbsp diced bell pepper optional
- 1 tbsp chopped green onion optional
Instructions
- Whisk eggs, milk, salt, and pepper together in a bowl until fully combined.
- Melt half the butter in a non-stick skillet over medium heat. Add eggs and scramble gently until just set. Remove from heat slightly underdone.
- Wipe the skillet and return to medium heat. Add remaining butter.
- Place one tortilla flat in the skillet. Sprinkle half the cheese over the full surface.
- Spoon scrambled eggs onto one half of the tortilla. Add remaining cheese on top, then fold the tortilla over to close.
- Press gently with a spatula and cook for 2 to 3 minutes per side until golden and crispy.
- Transfer to a cutting board, rest for 1 minute, then slice into triangles and serve.
Notes
- Undercook the eggs slightly before folding - they finish cooking inside the quesadilla.
- Keep heat at medium to avoid burning the tortilla before the cheese melts.
- Cover loosely with a lid for the first minute if cheese is slow to melt.
- Reheat leftovers in a dry skillet, not the microwave, to keep the crust crispy.