Breakfast Quesadillas
Breakfast quesadillas are a fun and filling breakfast with eggs, cheese and additional fillings of choice, made quick and easy with a TikTok hack!
Yield: 1 quesadilla
Ingredients
- 2 large eggs
- Salt and pepper
- ½ tablespoon unsalted butter
- 2 (8-inch) flour tortillas
- 1 slice American cheese (see notes)
- 2 pieces cooked bacon, broken into smaller pieces (see notes)
Optional toppings:
- Avocado slices or dollop of guacamole, chopped fresh tomatoes or salsa, sour cream, snipped chives, etc.
Instructions
- In a small bowl, whisk the two eggs together well. Season lightly with salt and pepper and add a small splash of water. Whisk again.
- Melt the butter in an 8-inch skillet (to match the size of the tortillas) over medium heat.
- Add the eggs to the pan and swirl the pan to get an even coating. Let the eggs cook until nearly set (not stirring or scrambling them at all) with just a little bit of jiggly uncooked egg on the top, about 2 minutes.
- Place a tortilla on top of the almost set eggs and press down to help it stick to the eggs. Carefully flip the egg and tortilla so the tortilla is now on the bottom of the skillet to brown and the egg layer is on top.
- Add your cheese in pieces on top of the eggs and add any other fillings - cooked bacon, crumbled sausage, sautéed veggies, chopped fresh spinach, etc.
- Add the second tortilla on top. Let cook for 1 more minute or until the bottom tortilla is browned.
- Carefully flip the entire thing so the top tortilla is now on the bottom. Cook another minute until the bottom tortilla is also browned and everything is warmed through.
- Transfer to a plate, cut into 6 wedges, add any desired toppings and serve immediately!
Notes
Quantity: The recipe is written to make 1 quesadilla. You have to make them one at a time in the pan. However, feel free to repeat and make as many as you like. (And if you have younger kids, one quesadilla might feed two kiddos).
Eggs: The eggs are going to cook and mostly set in an even layer in the pan before you add the first tortilla, almost like a thin omelet before it gets folded. It’s OK if there’s a bit of jiggly uncooked egg on the top - your tortilla will stick to it and then it’ll keep cooking.
Tortillas: You can use regular flour tortillas, whole wheat flour tortillas or a low-carb tortilla. All will work just fine. They do need to be the 8-inch size. Also, try to pick out two from your bag that are similarly sized.
Pan: Be sure you choose a pan that is about the size of your tortillas on the bottom cook area. A medium size 9-inch skillet works well for me.
Cheese: We like the melty quality of American cheese and it’s super easy to break up into pieces and layer into your quesadilla. But you could also use ¼ to ⅓ cup shredded cheese - cheddar, Monterey Jack, Mexican blend, etc. - or thinly sliced cheese from a block.
Bacon: If you are adding bacon or sausage, it needs to be fully cooked in advance.
Video
Nutrition
Serving: 1quesadilla | Calories: 524kcal | Carbohydrates: 30g | Protein: 28g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 426mg | Sodium: 1322mg | Fiber: 2g | Sugar: 2g
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