Easy breakfast quesadilla recipe

This cheesy breakfast quesadilla is filled with scrambled eggs and tomatoes. It’s a super easy recipe that requires only 5 ingredients and can be easily modified! Serve it with quick blender salsa for a perfect easy breakfast.

Below you will also find instructions how to make them for a crowd on a sheet pan!

Ingredients:

For the basic version of this recipe you need only 5 ingredients:

• tortillas of your choice (wheat or corn, I used wheat)
• eggs – you can add a splash of milk to the eggs to make them more fluffy
• tomatoes
• cheese – I used cheddar, you can also use Mexican cheese blend, pepper jack cheese, or even mozzarella, it’s better to shred the cheese than use pre-shredded because freshly shredded cheese melts better as opposed to pre-shredded cheese which contains additives that prevent it from clumping
• butter for cooking the eggs (or clarified butter)

What you could also add to this recipe:

This is really such a simple recipe, I encourage you to treat it as an inspiration and just gather what you have on hand and make the recipe your own! The base of the recipe are scrambled eggs so choose whatever ingredients that go well with eggs.

What can you put in a breakfast quesadilla:

• protein/meat:
  • ham – add it along with the eggs
  • bacon – cook it first in the pan, discard some fat, then add the tomatoes and eggs
  • breakfast sausage – same as above
  • leftover chicken or turkey – add with the eggs to the pan
  • chorizo – just like in this recipe for breakfast tacos with scrambled eggs and chorizo
• more veggies: spinach, beans, leftover potatoes, sauteed zucchini
• add some heat: add fresh chopped chilies, sriracha sauce, red pepper flakes, harissa paste
• seasoning: some taco or fajita seasoning

How to make a breakfast quesadilla step by step:

STEP 1: Cook the tomatoes

Peel the tomatoes, cut out the core and cut into small chunks. Heat the butter in a non-stick pan, when hot add the tomatoes. Cook for a couple of minutes or until the extra liquid from the tomatoes is evaporated.

TIP: The trick here is to not strain the tomato juices, we’re adding all in, flesh, juices, and seeds and cook them until all the extra moisture is evaporated. This concentrated tomato juice results in extra tomato flavor!

STEP 2: Cook the eggs

Add the eggs to the pan, and cook them over medium-low heat until almost cooked.

TIP: Don’t cook the eggs for too long or they will be dry. You want moist, barely set eggs that will finish cooking while pan-frying quesadillas.

STEP 3: Assemble quesadillas

Sprinkle some cheese on a tortilla, top with eggs, then sprinkle some more cheese on top and cover with a second tortilla.

If you have small tortillas: it’s better to make a quesadilla with two small tortillas (like in the photos above). You can help yourself with a plate to flip the quesadilla on the other side.

If you have large tortillas: it’s better to place the filling on one half of a tortilla then fold it in half (you can see the photos in the recipe for chicken quesadillas).

If you are a beginner – fold-in-half quesadilla is easier to flip over that the one made with two tortillas (the filling can fall out of tortillas much easier).

TIP: Add the cheese under and on top of the eggs to ‘glue’ the whole filling with the tortillas.

STEP 4: Pan-fry quesadillas

Heat a small amount of oil in a non-stick pan over medium heat. When hot add the quesadilla and cook on both sides until golden (move the quesadilla once or twice to make sure it doesn’t stick to the pan). Transfer to a chopping board and sprinkle with salt. Cut into 4 or 8 triangles (depending on the size of a quesadilla).

TIP: You can also cook quesadilla without the oil but I prefer it much more with oil – they are more crispy and tasty.

If you’re making more quesadillas you can also finish them in the oven instead of on the stovetop! (it’s quicker) – How to do it:

• Brush the quesadillas on both sides with melted butter.
• Place on a baking sheet lined with parchment paper.
• Bake at 425°F/220°C for about 10 minutes or until golden.

Serve with tomato salsa.

Enjoy!

Sheet pan breakfast quesadilla for a crowd

This is another option to cook quesadillas and it’s great if you’re feeding a crowd! The filling with tortillas is baked in the oven until golden then cut into servings. It’s really great!

I used the same recipe but doubled the filling (I also added some leftover ham to it) and I needed 6 large tortillas.

How to make it:

1. Brush 9×13-inch (23x33cm) baking pan or baking sheet with melted butter.
2. Arrange tortillas overlapping around the edges of the pan so that half of the tortillas overhang the rim and the entire bottom surface of the pan is covered.
3. Spread the filling evenly over the tortillas (the same way as described above, first, half of the cheese, then the eggs, then the remaining cheese).
4. Fold the overhanging tortillas back towards the center, then place an additional tortilla on top so that all the filling is covered.
5. Brush the top generously with melted butter.
6. Bake at 425°F/220°C for about 10 minutes or until golden.
7. Take out of the oven then let rest for 5-10 minutes so that the filling can set and is not runny.
8. Cut into squares and serve with salsa.

Enjoy!

Serving suggestions:

• Tomato salsa works best with this recipe. I recommend this quick blender salsa: mix all the ingredients in a blender/food processor until just a little chunky: 1 can crushed tomatoes (14-oz/400ml), 1 handful fresh cilantro, 1/4 teaspoon cumin, 1 large clove garlic, 1 deseeded jalapeno or some hot pepper flakes to taste, 2 tablespoons lime juice, 1 teaspoon brown sugar, 1 small white or yellow onion, salt, and pepper to taste.
• Guacamole / sliced avocado.
• Pico de gallo (I have a recipe for this condiment in the post for breakfast tacos).

Storage and freezing:

Make ahead: These quesadillas are great to make ahead! They make a great make-ahead breakfast. Wrap them in plastic foil then store in the fridge for up to 2 days. Reheat on a dry pan over medium-low heat on both sides until crunchy and golden. Please note that reheated quesadillas won’t be as crunchy as freshly prepared. They will always be a little more soggy, but they are still great, especially for a breakfast that you don’t need to make but just reheat which literally takes a minute.

Alternatively, you can store the filling and tortillas separately and assemble just before serving.

They make a great packable breakfast/lunch and taste good also cold.

How to freeze them: wrap each quesadilla in plastic wrap and freeze in a single layer. Once frozen transfer to bags or containers. Thaw in the fridge then reheat in a pan. You can also thaw them in a microwave or in the oven. You can also bake them straight from the freezer at 350°F/180°C then broil at the end (or turn on the fan) to make them crispy. You can also just assemble the quesadillas and freeze them uncooked.

More quesadilla recipes

• BBQ Chicken Quesadillas
• Mushroom quesadilla with caramelized onions
• Zucchini Quesadilla
• The Best Vegetarian Quesadillas (sweet potato and black bean quesadilla)
• Chicken fajita quesadillas
• Broccoli cheddar quesadillas
• Chicken quesadilla recipe with mushroom bell pepper and corn

Check out all my quesadilla recipes here.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!