Introduction
The Breakfast Quesadilla with Eggs, Cheese, and Salsa is a flavorful and satisfying way to start the day. It takes all the beloved breakfast essentials—fluffy scrambled eggs, melted cheese, and zesty salsa—then wraps them up in a crispy, golden tortilla. It’s quick to make, easy to customize, and perfect for busy mornings or a leisurely brunch.
This dish blends the comfort of classic breakfast ingredients with the vibrant flavors of Mexican cuisine, creating a handheld meal that’s as fun to eat as it is delicious. Whether you’re feeding yourself or serving a crowd, breakfast quesadillas never disappoint.
Why I Love This Recipe
I love this recipe because it’s:
- Fast and fuss-free – ready in under 20 minutes.
- Customizable – you can keep it simple with eggs and cheese or load it up with veggies, meats, and extra toppings.
- Perfectly balanced – crispy tortilla on the outside, gooey melted cheese on the inside, and a little spice from the salsa.
- Great for all occasions – it works for breakfast, brunch, or even a quick dinner when you’re craving comfort food.
It’s one of those dishes that feels indulgent but can also be made healthier depending on your choice of ingredients.
Why It’s a Must-Try Dish
This breakfast quesadilla is a must-try because it delivers maximum flavor with minimal effort. You don’t need fancy ingredients—just pantry staples like tortillas, eggs, cheese, and salsa. Yet, the result is a dish that tastes restaurant-worthy.
It’s also family-friendly—kids love the cheesy goodness, while adults appreciate the bold flavors. Plus, it’s portable, making it a fantastic on-the-go meal option.
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2 quesadillas (2–4 servings)
- Calories: ~350–400 kcal per serving (depending on tortilla size and cheese type)
Cuisine and Course
- Cuisine: Mexican-inspired / Tex-Mex
- Course: Breakfast, Brunch, or Quick Meal
Ingredients
- 4 large flour tortillas (8–10 inch size)
- 4 large eggs
- 1 tbsp butter or oil (for cooking eggs)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup salsa (mild, medium, or spicy, depending on preference)
- Salt and pepper, to taste
- Optional: chopped cilantro, diced onions, or jalapeños
Simple Cooking Directions
- Scramble the eggs.
- Place tortilla in a skillet, sprinkle with cheese, then add eggs and salsa.
- Top with another tortilla, cook until golden brown on both sides.
- Slice and serve with extra salsa.
Step-by-Step Recipe Preparation Method
- Cook the Eggs
- Heat a skillet over medium heat and melt butter/oil.
- Crack in eggs, season with salt and pepper, and scramble until just set.
- Remove from heat and set aside.
- Assemble the Quesadilla
- Place one tortilla in a clean skillet over medium heat.
- Sprinkle a layer of cheese, add scrambled eggs, spoon salsa over, and top with more cheese.
- Place the second tortilla on top.
- Cook the Quesadilla
- Cook for 2–3 minutes until the bottom is golden brown and cheese starts melting.
- Carefully flip and cook the other side for another 2–3 minutes.
- Slice and Serve
- Remove from the skillet, let cool for 1 minute, then slice into wedges.
How to Serve
- Serve hot, sliced into wedges, with extra salsa or sour cream on the side.
- Pair with guacamole, hot sauce, or fresh fruit for a balanced breakfast.
- Ideal for brunch platters alongside hash browns or roasted potatoes.
Additional Recipe Tips
- Use a non-stick skillet or cast-iron pan for best results.
- Don’t overfill the quesadilla, or it may break apart.
- Keep the heat at medium to avoid burning the tortilla before the cheese melts.
- For a creamier filling, stir a spoonful of sour cream into the scrambled eggs before assembling.
Variations
- Protein Boost: Add cooked bacon, sausage, or ham.
- Veggie Loaded: Add sautéed bell peppers, mushrooms, or spinach.
- Spicy Kick: Use pepper jack cheese and spicy salsa.
- Healthy Twist: Use whole-wheat tortillas and low-fat cheese.
- Open-Faced Style: Use one tortilla only and bake as a breakfast flatbread.
Freezing and Storage
- Storage: Store leftover quesadillas in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven.
- Freezing: Wrap cooked quesadillas individually in foil or plastic wrap, then freeze for up to 1 month. Reheat in a skillet or oven—avoid the microwave to keep them crispy.
Special Equipment Needed
- Non-stick skillet or cast-iron pan
- Spatula for flipping
- Knife or pizza cutter for slicing quesadillas
Conclusion
The Breakfast Quesadilla with Eggs, Cheese, and Salsa is everything you want in a morning meal: quick, satisfying, customizable, and full of flavor. With crispy tortillas, gooey cheese, fluffy eggs, and zesty salsa, it’s a dish that feels both comforting and exciting. Whether you enjoy it fresh off the skillet or prepare it ahead for busy mornings, this recipe will quickly become a go-to favorite in your kitchen.
Breakfast Quesadilla with Eggs, Cheese, and Salsa
Description
The Breakfast Quesadilla with Eggs, Cheese, and Salsa is a flavorful and satisfying way to start the day. It takes all the beloved breakfast essentials—fluffy scrambled eggs, melted cheese, and zesty salsa—then wraps them up in a crispy, golden tortilla.
Ingredients
Instructions
-
Cook the Eggs : Heat a skillet over medium heat and melt butter/oil.Crack in eggs, season with salt and pepper, and scramble until just set.Remove from heat and set aside.
-
Assemble the Quesadilla : Place one tortilla in a clean skillet over medium heat.Sprinkle a layer of cheese, add scrambled eggs, spoon salsa over, and top with more cheese. Place the second tortilla on top.
-
Cook the Quesadilla : Cook for 2–3 minutes until the bottom is golden brown and cheese starts melting.Carefully flip and cook the other side for another 2–3 minutes.
-
Slice and Serve : Remove from the skillet, let cool for 1 minute, then slice into wedges.
