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Simple Breakfast Quesadillas Recipe

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4.2 from 6 reviews

This Simple Breakfast Quesadilla combines fluffy scrambled eggs with beans, sharp cheddar cheese, and fresh herbs inside a warm whole grain tortilla. Ready in just 25 minutes, it's a flavorful, satisfying morning meal perfect for quick breakfasts or brunch.

Ingredients

Egg Mixture

  • 2 eggs
  • Hot sauce, like Cholula, to taste
  • Pinch of salt
  • ⅓ cup cooked pinto beans or black beans, rinsed and drained

Mix-ins

  • 1 tablespoon chopped green onion
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon chopped pickled jalapeño (optional)

Quesadilla Assembly

  • 2 teaspoons butter or extra-virgin olive oil
  • 1 medium (8″) whole grain tortilla
  • ½ cup (packed) grated sharp cheddar cheese

For Serving

  • Salsa or additional hot sauce, as desired

Instructions

  1. Prepare the eggs: In a bowl, whisk together the eggs with your preferred amount of hot sauce and a pinch of salt until well blended. Stir in the rinsed and drained cooked beans, then set the mixture aside.
  2. Cook the eggs: Heat butter in a medium skillet (preferably well-seasoned cast iron or nonstick) over medium heat until bubbling. Pour in the egg and bean mixture and cook, stirring frequently, until the eggs are just set, about 1 to 3 minutes. Remove the eggs from the skillet and transfer to a bowl to pause cooking. Stir in the chopped green onion, cilantro, and optional jalapeño for fresh flavor.
  3. Warm the tortilla: In a separate large skillet over medium heat, warm the whole grain tortilla, flipping occasionally, until pliable and heated through.
  4. Assemble the quesadilla: Sprinkle half of the grated cheddar cheese over one half of the warm tortilla. Layer the scrambled eggs evenly over the cheese, then top with the remaining cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape.
  5. Cook the quesadilla: Continue cooking the folded quesadilla in the skillet until the bottom side is golden and crispy, about 1 to 2 minutes, lowering the heat if necessary to avoid burning. Flip and cook the other side similarly until golden and crispy.
  6. Serve: Transfer the quesadilla to a cutting board and let it rest for a few minutes to set. Slice into two pieces with a sharp knife. Serve immediately alongside your favorite salsa or hot sauce.

Notes

  • You can substitute black beans with pinto beans or any other cooked beans you prefer.
  • Adjust the amount of jalapeño or hot sauce according to your spice tolerance.
  • For a vegetarian option, ensure the cheese and hot sauce used are vegetarian-friendly.
  • Use a cast iron skillet for the best crispy texture on your quesadilla.
  • Resting the quesadilla before slicing helps it hold together better and prevents the filling from spilling out.

Find it online: https://dishcooks.com/simple-breakfast-quesadillas-recipe/