15-Minute Breakfast Quesadilla
A quick, cheesy, protein-rich breakfast quesadilla made from eggs, tortillas, and melted cheese — ready in 15 minutes and perfect for busy mornings.
Equipment
- 1 Nonstick skillet (9-inch)
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Plate (for flipping)
Ingredients
- 2 large eggs
- ¼ teaspoon kosher salt
- 1 teaspoon oil any neutral cooking oil
- 1 cup shredded Mexican blend cheese or cheddar, Monterey Jack, or mozzarella
- 2 whole wheat or spelt tortillas about 8 inches
Instructions
- Prepare the Egg Mixture: In a medium mixing bowl, crack the eggs and add the kosher salt. Use a whisk and beat the eggs for a solid 30 seconds, making sure the yolks and whites are completely combined and slightly frothy. This helps incorporate air so the eggs cook up light and tender.
- Heat and Grease the Skillet: Place a 9-inch nonstick skillet over medium heat. Add the teaspoon of oil and swirl or brush it around so the entire bottom surface is coated. Allow the oil to warm for 30 seconds until it has a light shimmer — this prevents the eggs from sticking and helps them cook evenly.
- Cook the Egg Base (Omelette Layer): Pour the whisked eggs into the center of the hot skillet. Immediately tilt and rotate the pan so the eggs spread out into a thin, even layer, covering the entire surface. Let the eggs cook undisturbed for about 30 seconds. As the edges begin to set, use a spatula to gently lift the perimeter of the omelette, loosening it from the pan while allowing any uncooked egg to flow underneath.
- Add Cheese and First Tortilla: Sprinkle half of the shredded cheese evenly across the surface of the partially cooked eggs. Let it sit for a few seconds so the cheese starts to melt and adhere to the omelette. Then carefully place one tortilla directly on top of the cheese-covered eggs. Gently press the tortilla onto the cheese so it sticks.
- Flip the Omelette (Using the Plate Trick): Carefully remove the skillet from the burner. Place a medium plate upside down over the skillet. Holding the plate firmly against the pan, flip the skillet over so the tortilla side of the omelette transfers onto the plate. The egg side should now be facing up. Slowly slide the tortilla back into the skillet so the tortilla side is face-down and crisping in the pan.
- Add Remaining Cheese and Top Tortilla: Sprinkle the remaining cheese evenly over the egg side now facing up in the pan. Immediately place the second tortilla on top, gently pressing so that the tortilla sticks to the melting cheese. This creates the quesadilla’s two-layer structure.
- Cook and Melt Everything Together: Allow the quesadilla to cook for about 1 minute. Use a spatula to press down gently on the top tortilla to encourage the cheese to fully melt and the tortillas to bond with the eggs.Once the bottom tortilla is golden-brown, carefully flip the entire quesadilla.Cook the other side for another 30 seconds to 1 minute, or until the second tortilla is crisp and golden and the cheese is completely melted.
- Slice and Serve: Transfer the finished quesadilla to a cutting board or plate. Let it sit for about 30 seconds to firm up slightly — this makes cutting easier and prevents the cheese from spilling out. Use a sharp knife or pizza cutter to slice the quesadilla into wedges. Serve immediately while hot and enjoy your warm, cheesy, protein-packed breakfast!
Notes
- Use whole wheat tortillas for added fiber and a heartier texture.
- Stick to a 9-inch skillet or larger so the tortilla fits evenly in the pan.
- For easier flipping, always use the plate trick if you’re not comfortable flipping directly in the pan.
- Cheddar, Monterey Jack, mozzarella, or any cheese that melts well can be used as a substitute.
- To keep multiple quesadillas warm, place finished ones on a baking sheet in a 200°F oven.
- If using smaller tortillas, reduce eggs and cheese to prevent overfilling.