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Breakfast quesadilla being pulled apart with melted cheese and colorful vegetable filling

Easy Breakfast Quesadilla Recipe

A crispy breakfast quesadilla filled with eggs, melted cheese, and vegetables. Perfect for a quick and satisfying morning meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 quesadillas
Course: Breakfast
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 2 medium flour tortillas
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup red bell pepper finely chopped
  • 1/4 cup onion finely chopped
  • 1/4 cup fresh spinach chopped, optional
  • 1 tbsp butter or olive oil
  • 2 tbsp fresh cilantro chopped
  • 1/2 avocado sliced, optional
  • 1 lime cut into wedges
  • 1/4 cup salsa for serving
  • Salt and black pepper to taste

Equipment

  • 1 Nonstick skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Cutting board
  • 1 Knife

Method
 

  1. Whisk the eggs in a mixing bowl with a pinch of salt and black pepper.
  2. Heat the butter or olive oil in a nonstick skillet over medium heat.
  3. Add the chopped bell pepper and onion, then cook for 2 to 3 minutes until slightly softened.
  4. Add the eggs and cook gently, stirring until just set but still soft.
  5. Place one tortilla in the skillet and sprinkle half of the cheese over one side.
  6. Add half of the egg and vegetable mixture, then fold the tortilla in half.
  7. Cook for 2 to 3 minutes per side until golden and crispy and the cheese is melted.
  8. Repeat with the second tortilla and remaining filling.
  9. Cut into wedges and serve warm with cilantro, avocado, lime wedges, and salsa.

Notes

For the best texture, serve the quesadillas immediately while the tortillas are crisp and the cheese is melted. Avoid overfilling them, and cook over medium heat so the tortillas become golden without burning.