Easy breakfast quesadilla recipe
This delightful recipe is easy to follow and perfect for any occasion.
Ingredients
for the quesadillas:
- 4 small tortillas
- 5 large eggs
- 2 tablespoons butter
- 2 small tomatoes
- 1 cup shredded cheese 3.5 oz/100, I used cheddar
- 2 teaspoons Frying oil
to serve:
- tomato salsa see notes for a recipe
- avocado/guacamole
- cilantro
Instructions
- Cook the tomatoes: Peel and finely dice the tomatoes. Melt the butter in a pan, when it's bubbling add the tomatoes (with all the juices and seeds) and cook for about 2-3 minutes until soft and thickened (they can't be runny).
- Cook the eggs: Beat the eggs and season them with salt and pepper. Add the eggs to the pan, cook over low heat until almost cooked - they shouldn't be runny but also not cooked through.
- Assemble the quesadillas: Sprinkle 1/4 of the cheese on one tortilla, top with 1/2 eggs, then sprinkle another 1/4 of the cheese and cover with a second quesadilla. Repeat with the other ingredients.
- Brown the quesadillas: Heat 1 teaspoon of frying oil in a pan, when hot add one quesadilla into the pan. Cook over medium-high heat for a minute or so or until the quesadilla is golden brown (move the quesadilla once or twice to make sure it doesn't stick to the pan). Using a wide spatula, turn the quesadilla on the other side and cook until browned (you can also help yourself with a plate). Take off the pan and repeat with the other quesadilla.
- Serve: Sprinkle quesadillas with salt. Divide them into 4 or 6 parts (pizza knife is great for that), serve with tomato salsa, sliced avocado, and cilantro.
- Enjoy!
Notes
What can you also put in a breakfast quesadilla:
protein/meat: ham, bacon, breakfast sausage, leftover chicken or turkey, 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
- protein/meat: ham, bacon, breakfast sausage, leftover chicken or turkey, 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 sheet pan breakfast quesadilla: Use the same recipe but double the filling. You will need 6 large tortillas. Instructions:
Brush 9x13-inch (23x33cm) baking pan or baking sheet with melted butter. 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. 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). Fold the overhanging tortillas back towards the center, then place an additional tortilla on top so that all the filling is covered. Brush the top generously with melted butter. Bake at 425°F/220°C for about 10 minutes or until golden. Take out of the oven then let rest for 5-10 minutes so that the filling can set and is not runny. Cut into squares and serve with salsa.
- Brush 9x13-inch (23x33cm) baking pan or baking sheet with melted butter.
- 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.
- 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).
- Fold the overhanging tortillas back towards the center, then place an additional tortilla on top so that all the filling is covered.
- Brush the top generously with melted butter.
- Bake at 425°F/220°C for about 10 minutes or until golden.
- Take out of the oven then let rest for 5-10 minutes so that the filling can set and is not runny.
- Cut into squares and serve with salsa.
- Recipe for 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.
- These quesadillas are great to make ahead and can be frozen. Reheat them on a dry pan on both sides until crispy.
- Calories = 1 serving (1/2 recipe). This is only an estimate!
Nutrition Information
Nutrition Facts
Serving: 2servings (2 quesadilla)
Amount Per Serving
Calories 611
% Daily Value*
| Calories | 611kcal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.