You’re taking the quesadilla one step further by piling it high with scrambled eggs and your choice of toppings. My go-to garnishes are a sprinkle of cheese, a dollop of Greek yogurt, flavorful hot sauce, bright cilantro, zesty lime, and tangy Tajín. I crave balance in my meals and am obsessed with hot and cold moments, which this dish delivers.
For those of you who are less inclined to make breakfast due to the million and one responsibilities you have before you walk into your remote workspace or head out the door on your commute, I promise this recipe is still achievable. From start to finish, you just need 15 minutes.
There are a variety of cheeses that work well in this recipe—queso Oaxaca, queso Chihuahua, queso asadero, cheddar, Pepper Jack, and Monterey Jack are some of my favorites. Cheddar and queso Oaxaca are staples in my kitchen, as those are the two cheeses that are most readily available in grocery stores by me. The characteristic you want to keep in mind when selecting a cheese that’s right for you is that the cheese should easily melt, as that creates the perfect quesadilla.
The next component to consider when making quesadillas is the type of tortilla. While corn tortillas and flour tortillas can both make delicious tacos, flour tortillas are best when crafting quesadillas. Flour tortillas are more pliable, which is perfect when making a vessel that you’ll then fold into a taco. Unfortunately, corn tortillas will tear, leaving you with more of a mess than a quesadilla-style taco.
- For super fluffy scrambled eggs, there are two important rules to follow: 1.) Zap them in a blender or Nutribullet, which will combine the eggs nicely and whip air into them. 2.) Constantly stir your eggs in your nonstick skillet. I mean it. Don’t let them sit for a second. From the moment you pour the egg mixture into your heated nonstick pan, continuously stir until they are scrambled. This will create a luxuriously cloudy scrambled egg.
- For an even crispier quesadilla, lightly brush the skillet with oil before placing the tortilla in the skillet. Lift up the tortilla with a spatula and brush on a little more oil before flipping the quesadilla to cook the second side.
- To get cheese crispies around the edge of the quesadilla (i.e. the best part), allow some of the cheese to fall just outside the tortilla when you sprinkle it on top. The cheese in direct contact with the skillet will brown and crisp.
“The breakfast quesadilla was satisfying and delicious, with its warm, crisp tortillas, melted cheese, and soft, fluffy eggs. The process of cooking the quesadilla and eggs was remarkably fast and easy, and I especially enjoyed the melted, gooey cheese in every bite.” —Diana Rattray
- 4 large eggs
- 1/4 teaspoon fine salt
- 1 pinch ground black pepper
- 4 medium (6-inch) flour tortillas
- 1/2 cup plus 2 tablespoons shredded cheddar cheese, divided
- 1/2 tablespoon butter
- 2 tablespoons plain Greek yogurt, divided
- Optional garnishes: Pinch of Tajín, hot sauce, chopped cilantro, quartered cherry tomatoes, finely diced red onion, lime juice from a wedge of lime, crumbled queso fresco, or pickled onion
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Gather the ingredients.
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Beat the eggs with the salt and pepper in a medium bowl and set aside.
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Heat a nonstick skillet over medium heat and place one of the tortillas in the skillet. Let warm for 30 to 60 seconds.
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Top with 1/4 cup of the shredded cheese and let melt, 1 minute.
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Once the cheese has started to melt, top with a second tortilla and flip the quesadilla over using a silicone spatula. Cook for another minute or until the bottom of the tortilla starts to brown slightly.
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Transfer the quesadilla to a warm plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining tortillas and cheese, until you have two quesadillas.
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Lower the heat to medium-low and add the butter. Swirl around the pan until completely melted, then add the beaten eggs.
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Using a high heat spatula, constantly move the eggs around the pan until the majority are cooked but some of the eggs still have a glossy look, 1 to 2 minutes. Turn off the heat and continue to scramble the eggs until they are cooked through to your liking.
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Divide the scrambled eggs between the quesadillas.
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Garnish with a tablespoon of shredded cheddar each, a tablespoon of Greek yogurt (or sour cream), and your preferred garnishes. Fold into a taco and buen provecho.
The Spruce Eats / Diana Chistruga
- For meat-lovers, add crumbled crisp bacon or cooked Mexican chorizo on top.
- Stir a tablespoon or two of diced canned green chiles into the eggs.
- Swap out the cheddar cheese topping for one of the below cheeses:
- Queso blanco
- Queso fresco
- Chihuahua cheese
- Oaxaca cheese
- Pepper Jack cheese
- Mozzarella cheese
- Monterey Jack cheese
To make busy mornings even easier, cook your quesadillas in bulk ahead of time. They can be stored in a covered container in the refrigerator for up to three days. To reheat, microwave them for 1 to 2 minutes. Then top with your scrambled eggs and favorite garnishes.
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