These simple breakfast quesadillas come together quickly and offer a delightful blend of flavors that can fuel your morning routine. Packed with protein thanks to eggs and beans, and adorned with the sharpness of cheddar, they’re not just filling; they feel like a warm hug on a plate, making breakfast a family tradition worth savoring.
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Simple Breakfast Quesadillas
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Quick and tasty breakfast quesadillas filled with eggs, beans, and cheddar cheese, perfect for busy mornings.
Ingredients
- 2 eggs
- Hot sauce, such as Cholula
- Pinch of salt
- ⅓ cup cooked pinto beans or black beans, rinsed and drained
- 2 teaspoons butter or extra-virgin olive oil
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped cilantro
- 1 tablespoon chopped pickled jalapeño (optional)
- 1 medium (8”) whole grain tortilla
- ½ cup (packed) grated sharp cheddar cheese
- Salsa or additional hot sauce for serving
Instructions
- In a bowl, whisk together the eggs with a splash of hot sauce and a pinch of salt until well combined. Carefully fold in the rinsed beans and set this mixture aside.
- Heat the butter in a skillet over medium heat until it’s bubbly and aromatic. Pour the egg mixture into the skillet, stirring often. In just about 1 to 3 minutes, the eggs should begin to set.
- Remove the skillet from the heat and gently fold in the green onion, cilantro, and jalapeño if you’re feeling adventurous.
- In a separate large skillet, warm the tortilla over medium heat, flipping it occasionally to get that lovely warmth across.
- Sprinkle a generous half of the cheese on one side of the tortilla. Next, carefully add your scrambled egg mixture on top and finish it off with the remaining cheese.
- Fold the tortilla over and press it down gently to help it seal. Cook until the outside is golden and crispy, about 1 to 2 minutes, then flip and repeat on the other side.
- Once perfectly golden, transfer the quesadilla to a cutting board and let it rest for a minute. Slice it into wedges and serve hot with salsa or extra hot sauce on the side.
Notes
Timing is key: Be careful not to overcook the eggs. Warm the tortilla slightly before adding fillings for better folding. Feel free to add greens for added nutrients!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 200mg
I’ve always loved mornings spent in the kitchen, and making these quesadillas brings back memories of cozy family breakfasts. The aroma of melting cheese combined with fresh cilantro and slightly spicy jalapeños wafts through the air, instantly lifting everyone’s spirits. My kids especially adore these quesadillas, often calling them “magical breakfast pockets.” It’s a simple yet delightful way to start the day together, enjoying laughter and stories over a plate of golden, cheesy goodness.
Why You’ll Love This Recipe
You’ll adore these breakfast quesadillas for their flexibility and taste. With their crisp exterior and delicious filling, they’re the perfect canvas for whatever flavors your family enjoys. Whether you opt for a mild or bold seasoning, these quesadillas can easily morph from simple to sensational. Plus, they’re incredibly quick to prepare, making them ideal for busy mornings. Enjoy them as a filling breakfast or a light lunch, they’re delightful anytime!
Bringing It All Together
To whip up these breakfast quesadillas, gather your ingredients and follow along step by step. Before long, you’ll be biting into your crispy creation, all while feeling like a kitchen pro.
What You’ll Need
- 2 eggs
- Hot sauce, such as Cholula
- Pinch of salt
- ⅓ cup cooked pinto beans or black beans, rinsed and drained
- 2 teaspoons butter or extra-virgin olive oil
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped cilantro
- 1 tablespoon chopped pickled jalapeño (optional)
- 1 medium (8”) whole grain tortilla
- ½ cup (packed) grated sharp cheddar cheese
- Salsa or additional hot sauce for serving
Step-by-Step Directions
- In a bowl, whisk together the eggs with a splash of hot sauce and a pinch of salt until well combined. Carefully fold in the rinsed beans and set this mixture aside.
- Heat the butter in a skillet over medium heat until it’s bubbly and aromatic. Pour the egg mixture into the skillet, stirring often. In just about 1 to 3 minutes, the eggs should begin to set.
- Remove the skillet from the heat and gently fold in the green onion, cilantro, and jalapeño if you’re feeling adventurous.
- In a separate large skillet, warm the tortilla over medium heat, flipping it occasionally to get that lovely warmth across.
- Sprinkle a generous half of the cheese on one side of the tortilla. Next, carefully add your scrambled egg mixture on top and finish it off with the remaining cheese.
- Fold the tortilla over and press it down gently to help it seal. Cook until the outside is golden and crispy, about 1 to 2 minutes, then flip and repeat on the other side.
- Once perfectly golden, transfer the quesadilla to a cutting board and let it rest for a minute. Slice it into wedges and serve hot with salsa or extra hot sauce on the side.
Nutrition Values
- Serving size: 1 quesadilla
- Calories: 350
- Protein: 20g
- Carbs: 30g
- Fat: 18g
- Fiber: 5g
Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.
Perfect Pairings for This Dish
These breakfast quesadillas shine when served with fresh salsa, a dollop of creamy avocado, or a side of spicy refried beans. For drinks, think about pairing them with a refreshing glass of freshly squeezed orange juice or a warm cup of coffee. Picture a cozy Sunday brunch with loved ones gathered around the table, or an easy weeknight dinner enjoyed in your PJs — your quesadillas will fit right in!
Make-Ahead & Storage Tips
To keep your quesadillas fresh, you can easily store them in the refrigerator for up to three days. Wrap them tightly in foil or place them in an airtight container. If you want to make a big batch for the week, you can freeze them as well! Just make sure they are fully cooled before wrapping them in plastic wrap and foil. When you’re ready to enjoy, simply reheat in a skillet over medium heat or in the microwave for a quick meal on the go.
Tips for Perfect Results
- Timing is key: Be careful not to overcook the eggs in the skillet; you want them soft and fluffy.
- Texture matters: Warm the tortilla slightly before adding fillings to ensure it doesn’t become too crunchy to fold.
- Flavor balance: If you enjoy heat, don’t be shy with the hot sauce—you can also add a pinch of cayenne for an extra kick.
- Substitutions: Feel free to switch out the cheese for your favorite variety or to use different beans for a unique twist.
- Add greens: Sneak in some spinach or kale for added nutrients without affecting the great taste!
Creative Twists to Try
For a fun, sweet twist, try adding some diced apples and a sprinkle of cinnamon to the eggs along with a little cheddar, breakfast has never been so versatile! If you prefer a heartier option, throw in some cooked breakfast sausage or chorizo for a protein-packed version. You can even swap the whole grain tortilla for a spinach or tomato-flavored one to brighten things up visually and taste-wise.
FAQs
Can I freeze this recipe?
Absolutely! You can freeze no problem. Just let the quesadillas cool completely, wrap them tightly, and store them in an airtight container. When you’re ready to eat, thaw in the fridge overnight and reheat in a skillet.
What’s the best substitute for pinto beans?
Black beans work beautifully, but if you’re looking for something different, you could use cooked quinoa or even some sautéed mushrooms for added texture and nutrition!
How long will this stay fresh?
These breakfast quesadillas are best fresh but can last in the fridge for about three days. Just reheat thoroughly before serving again for optimal taste.
Can I double the recipe for meal prep?
Absolutely! Doubling the recipe is a great idea for meal prep. Just be sure to cook in batches if your skillet isn’t large enough to accommodate everything at once. Enjoy your delicious breakfasts all week long!