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Breakfast Egg & Cheese Quesadilla

Added June 5th, 2013 Posted under , , , , , . comments. Add yours »
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Rating: 3.4/5 (30 votes cast)
Breakfast Egg & Cheese Quesadilla, 3.4 out of 5 based on 30 ratings Print Recipe

This simple breakfast Egg & Cheese Quesadilla recipe makes breakfast easy and delicious! This meal comes together in under 10 minutes, and is sure to be a great start to any day.


  • 2 Flour Tortillas

  • 2 Eggs

  • 4 oz. Shredded Cheese (Mexican, Mozzarella, etc.)

  • 1-2 tbsp. Cooking Oil


  1. If you have two pans and are up for a challenge, you can begin preparing the quesadilla and scrambled eggs simultaneously. If you only have one pan, simply prepare the scramble eggs first.

  2. To prepare the scrambled eggs, first, crack the eggs into a bowl and use a fork to beat until the yolks and egg whites are well mixed.

  3. Coat a frying pan with one to two tablespoons of vegetable oil & heat on medium to low heat.

  4. Pour the egg mixture into the pan and allow the eggs to cook, stirring with a spatula occasionally. Once finished, remove from heat.

  5. To prepare the queadilla itself, oil a frying pan and heat on medium-low heat. The pan used for the eggs will work fine, but first remove the eggs (put them on your plate or in bowl temporarily) and clean off any unsightly egg-debris left in the pan.

  6. Now, lay one tortilla down in the frying pan and cover it with a small handful of shredded cheese (about 2 oz.); spread the cheese out evenly across the tortilla for even distribution. While on the heat, continually check to see how the tortilla is cooking every 1-2 minutes. The goals here are to achieve a golden brown tortilla & to melt the cheese; reduce heat as needed to prevent the tortilla from burning.

  7. Using a spoon or fork, spread your scrambled eggs onto the tortilla. Now is also the time to add hot sauce or any other seasoning/sauces.

  8. Next, sprinkle on the rest of the cheese and place the second tortilla on top of it all. Use a fork or spatula to gently press down & seal the quesdilla's edges, to prevent cheese and egg from oozing out.

  9. Once the initial tortilla has sufficiently browned and the cheese has began to melt, use a spatula to carefully flip the entire quesadilla to allow for the other side to cook. The flip can be a challenge with a over-loaded quesadilla. A simple solution to this problem is to first flip the quesadilla onto a plate, and then slide it back into the frying pan onto its uncooked side.

  10. Cook for 2-3 more minutes, until the second tortilla has also browned and become adequately crisp.

  11. Turn off burner heat, plate and let cool for about 3 minutes. Cut into manageable pieces and enjoy your delicious breakfast!

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