Our Favorite Breakfast Quesadillas
My favorite breakfast quesadillas filled with soft scrambled eggs, green chiles, melted cheese and herbs. These are quick, taste amazing, and perfect for any time of day! Whether you are making them for breakfast, lunch, or dinner, these breakfast quesadillas are quick, simple, and absolutely delicious. We fill flour tortillas with soft scrambled eggs, melty cheese, and my secret ingredient, canned diced green chiles! Then, we cook them in a skillet until golden brown and toasty. For more breakfast recipes like this one, see our breakfast tacos with scrambled eggs and potatoes and these breakfast burritos with spinach and feta. We also have these breakfast sandwiches, which I love keeping in my freezer for busy mornings. Key Ingredients Scrambled Eggs: If you’ve followed us for a while, you may already know our favorite method for soft and creamy scrambled eggs. We don’t add any extras (like cream) and simply cook them in butter with salt. You can watch me make scrambled eggs by hopping over to our scrambled eggs recipe. Green Chiles: I buy the little 4 ounce cans of diced green chiles and add them to so many of my favorite dishes (I especially love the Hatch brand). You can buy them mild or hot, so use what works best for your tastes. Some other recipes we use them in are these breakfast tacos, our white bean chicken chili, and our homemade queso. Cheese: Use something mild and melty. I love Monterey Jack, white cheddar, or my favorite, queso de Oaxaca. For a non-dairy option, swap the cheese for my favorite vegan queso! Tortillas: We use flour tortillas, but you can swap them for corn if you prefer them. Store-bought is fine, or if you are up for it, try homemade. Here’s our recipes for soft flour tortillas and corn tortillas. Scrambled Eggs: If you’ve followed us for a while, you may already know our favorite method for soft and creamy scrambled eggs. We don’t add any extras (like cream) and simply cook them in butter with salt. You can watch me make scrambled eggs by hopping over to our scrambled eggs recipe. Green Chiles: I buy the little 4 ounce cans of diced green chiles and add them to so many of my favorite dishes (I especially love the Hatch brand). You can buy them mild or hot, so use what works best for your tastes. Some other recipes we use them in are these breakfast tacos, our white bean chicken chili, and our homemade queso. Cheese: Use something mild and melty. I love Monterey Jack, white cheddar, or my favorite, queso de Oaxaca. For a non-dairy option, swap the cheese for my favorite vegan queso! Tortillas: We use flour tortillas, but you can swap them for corn if you prefer them. Store-bought is fine, or if you are up for it, try homemade. Here’s our recipes for soft flour tortillas and corn tortillas. Our Favorite Breakfast Quesadillas PREP 10 mins COOK 10 mins TOTAL 20 mins PREP 10 mins COOK 10 mins TOTAL 20 mins Breakfast quesadillas with soft scrambled eggs, green chiles, melted cheese and herbs. These are quick, taste amazing, and perfect for any time of day! Makes 2 quesadillas Watch Us Make the Recipe You Will Need 2 large flour tortillas 1/2 tablespoon butter 4 large eggs 1/8 teaspoon salt, or more to taste 3/4 cup shredded cheese like Monterey Jack, cheddar, or queso de Oaxaca 1 (4oz) can diced green chilies, hot or mild, depending on preference 4 to 5 sprigs fresh cilantro Spray oil or oil brushed onto pan Directions Make Scrambled Eggs 1Melt the butter in a medium non-stick pan over medium-low heat. 2Crack eggs into a bowl, add a pinch of salt and whisk until well blended. Let sit for 5 to 10 minutes. 3When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. 4Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Make Scrambled Eggs 1Melt the butter in a medium non-stick pan over medium-low heat. 2Crack eggs into a bowl, add a pinch of salt and whisk until well blended. Let sit for 5 to 10 minutes. 3When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. 4Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Make Quesadillas 1Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan. 2Spread a quarter of the cheese over the tortilla and then spoon a quarter of the scrambled eggs onto one half. Scatter a tablespoon or so of the diced chilies on top of the eggs, add a couple sprigs of cilantro, and then carefully fold the tortilla in half. Use a spatula to gently press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes. 3Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadilla. Keep cooked quesadillas warm in a 200°F oven while you finish making the remaining quesadillas. Make Quesadillas 1Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan. 2Spread a quarter of the cheese over the tortilla and then spoon a quarter of the scrambled eggs onto one half. Scatter a tablespoon or so of the diced chilies on top of the eggs, add a couple sprigs of cilantro, and then carefully fold the tortilla in half. Use a spatula to gently press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes. 3Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadilla. Keep cooked quesadillas warm in a 200°F oven while you finish making the remaining quesadillas. Adam and Joanne's Tips Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils. Optional toppings: These are delicious as-is, but for more ways to serve them, try them with a side of pico de gallo, sliced avocado or guacamole, sour cream, or this roasted tomatillo salsa. The nutrition facts provided below are estimates. Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils. Optional toppings: These are delicious as-is, but for more ways to serve them, try them with a side of pico de gallo, sliced avocado or guacamole, sour cream, or this roasted tomatillo salsa. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 quesadilla (Recipe makes 2) / Calories 487 / Total Fat 29.2g / Saturated Fat 13.7g / Cholesterol 417.5mg / Sodium 1115mg / Carbohydrate 28.4g / Dietary Fiber 2.4g / Total Sugars 1.9g / Protein 27.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Spicy Shredded Chicken Sandwiches Next Post: Easy Weeknight Chicken Alfredo