Breakfast Quesadilla
A flour tortilla filled with scrambled egg and melted cheese, folded and toasted in a pan. Two servings in 13 minutes.
Make Ahead and Storage
Best eaten straight away. Leftovers keep in the fridge for 1 day; reheat in a dry pan.
How to Make Breakfast Quesadilla
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Whisk the eggs with the salt. Heat the oil in a non-stick pan over medium heat and scramble the eggs gently for 2 minutes until just set. Tip onto a plate.
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Lay a tortilla in the pan. Cover half with a quarter of the cheese, half of the egg and spring onions, then another quarter of the cheese.
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Fold over, press down and toast for 2 minutes per side until golden and the cheese has melted. Repeat with the second tortilla.
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Cut each into wedges and serve with the salsa.
Worth Knowing
- Take the eggs off the heat while they are still soft.
- Put cheese on both sides of the egg to hold the filling.
- Press down gently with a spatula for even browning.
Behind the Recipe
Scramble the eggs soft, a little under what you want. They finish cooking inside the quesadilla, where the heat of the tortilla and the melting cheese will set them the rest of the way.
Use a medium heat for the eggs and stir gently with a spatula. Small, creamy curds are the aim, and they should still look slightly wet when you take them off.
Put the cheese on both sides of the egg. Cheese on the bottom melts into the tortilla and glues the filling so it does not slide out when you cut the quesadilla.
Cook in a dry pan over medium heat for 2 minutes a side. The tortilla should be golden and crisp in patches, not scorched. Salsa is the obvious thing to serve with it. Quesadillas are quick because the tortilla is both plate and wrapper. Add whatever is to hand: a few spoons of black beans, sliced peppers or leftover cooked sausage all fit inside without any change to the method.
What to Put Next to It
Salsa · Soured cream · Sliced avocado · Orange juice
Swaps and Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Quick Answers
How long does Breakfast Quesadilla take to make?
About 13 minutes in total — 5 minutes of preparation and 8 minutes of cooking. The recipe serves 2.
What are the key tips for making Breakfast Quesadilla?
Take the eggs off the heat while they are still soft. Put cheese on both sides of the egg to hold the filling. Press down gently with a spatula for even browning.
What should I serve with Breakfast Quesadilla?
Salsa; Soured cream; Sliced avocado; Orange juice.
Is Breakfast Quesadilla suitable for a special diet?
This recipe is vegetarian, high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Breakfast Quesadilla?
About 610 kcal per serving, with 31 g protein, 36 g carbohydrate and 38 g fat. The figures are calculated from the ingredient list and are an estimate.
Breakfast Quesadilla Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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