Breakfast Quesadillas
Start your day with delicious breakfast quesadillas filled with scrambled eggs, cheddar cheese, and salsa, all in a crispy tortilla.
Ingredients
Main Ingredients
- 4 large eggs Eggs are key for protein and creaminess.
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp butter or oil For cooking the eggs and quesadillas.
- 1 cup cheddar cheese (shredded) Alternatively, use mozzarella or pepper jack.
- 1/2 cup salsa (lightly drained) Can substitute with pico de gallo or guacamole.
- 4 pieces flour tortillas Corn tortillas can be used for gluten-free option.
Instructions
Preparation
- In a medium bowl, crack in the eggs and add the kosher salt and black pepper. Whisk until fully blended.
- Heat a skillet over medium heat and add the butter or oil. Once hot, pour in the whisked eggs, stirring gently until softly scrambled. Set aside.
- Lay out the flour tortillas. On half of each tortilla, distribute the shredded cheddar, add scrambled eggs, and top with salsa. Fold the tortilla over to form a half-moon shape.
- In the same skillet, cook the quesadillas over medium heat until the tortillas are golden brown and crispy, about 3-4 minutes on each side.
Serving
- Let the quesadillas cool for a minute, slice them into wedges, and serve warm.
Notes
For best results, do not overcook the eggs and ensure fresh ingredients are used for flavor. Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 2g
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