Name: Breakfast Quesadilla
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 eggs; 2 flour tortillas; 0.5 cup shredded cheddar; 0.25 cup bell pepper, diced; 2 tbsp butter; 0.5 tsp kosher salt; 0.25 tsp black pepper

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Breakfast Quesadilla

StovetopEasyPrep 5 minCook 10 minServes 2

Scrambled eggs, cheese and peppers folded into a crisp tortilla — breakfast you can eat with one hand.

Ingredients

4 eggs
2 flour tortillas
½ cup shredded cheddar
¼ cup bell pepper, diced
2 tbsp butter
½ tsp kosher salt
¼ tsp black pepper

Steps

Scramble the eggs softly in half the butter and set aside.
Lay a tortilla in the pan with the remaining butter, add eggs, cheese and pepper.
Fold in half and crisp 2-3 minutes per side until golden.
Slice into wedges and serve with salsa.

Serve with: salsa and sour cream.

Keep the filling thin so the quesadilla crisps instead of steaming.

Find this recipe in the Breakfast section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

Tips & mistakes

Cook the eggs until just set, not dry — they finish cooking inside the folded tortilla, and overcooked eggs turn rubbery by the time you eat.
Grate the cheese finely so it melts fast and glues the tortilla shut; thick shreds stay cold in the middle while the tortilla burns.
Use medium heat, not high: high heat burns the tortilla before the cheese has time to melt, and you end up with a dark outside and a cold center.
Let it rest one minute before slicing, or the melted cheese runs out onto the board and the filling slides apart.

Frequently asked questions

Can I add meat? Yes: a few spoonfuls of cooked sausage, bacon or ham go in with the eggs; keep the total filling thin so the quesadilla still crisps instead of steaming. Thick fillings also make folding hard and push the eggs out the sides.

Can I make it ahead? Cook it, cool it, and reheat in a dry skillet for 2 minutes per side; the microwave makes it soft and the tortilla loses its crisp. Wrapped in foil, it also packs well for a lunchbox and reheats the same way.

What cheese works best? Cheddar, Monterey Jack or a blend; all melt smoothly and hold the fold together. Avoid fresh mozzarella, which releases too much water and makes the tortilla soggy from the inside.

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