Introduction

Start your day with a warm, cheesy breakfast that’s quick and satisfying. These simple egg and cheese breakfast quesadillas combine fluffy eggs, sautéed veggies, and melted cheese all wrapped in crispy tortillas. Perfect for busy mornings or a cozy weekend brunch.

Four folded quesadilla pieces are stacked on a white plate, each showing an inside layer of scrambled eggs mixed with melted yellow cheese and small bits of red tomato and onion. The tortillas are lightly browned, thin, and soft looking, with the egg and cheese filling slightly oozing out. The plate sits on a round wooden board, placed on a white marbled surface in soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, divided
3 tablespoons milk, divided
2 teaspoons butter, divided
¼ cup diced green bell pepper
¼ cup diced onion
4 (6-inch) flour tortillas, divided
2 (½ inch thick) slices processed cheese (such as Velveeta®), divided

Instructions

Step 1: In a bowl, beat 2 eggs with 1 ½ tablespoons of milk until combined.
Step 2: Heat 1 teaspoon of butter in a 6-inch frying pan over medium heat. Add diced green bell pepper and onion, cooking until the onion is translucent, about 5 minutes. Remove half of the cooked vegetables and set aside.
Step 3: Pour the beaten egg mixture into the pan with the remaining vegetables. Tilt the pan, gently pushing one edge of the egg away so uncooked egg flows underneath. Repeat around the edges and cook until the bottom is set, about 2 minutes.
Step 4: Flip the omelet carefully and cook until the other side is lightly browned, 1 to 2 minutes.
Step 5: Slide the omelet onto a tortilla, then place the tortilla back in the pan. Place one slice of cheese on top of the omelet, then cover with another tortilla. Cook until the bottom tortilla is browned, about 2 minutes.
Step 6: Flip the quesadilla and cook the other side until browned, about 1 minute. Remove from the pan, transfer to a plate, and cut into 4 pieces.
Step 7: Beat the remaining 2 eggs with the remaining 1 ½ tablespoons of milk. Grease the pan with the remaining 1 teaspoon of butter. Repeat steps 3 through 6 using the reserved vegetables, remaining cheese, and tortillas to make the second quesadilla.

Tips & Variations

Use any melting cheese you prefer, such as cheddar, Monterey Jack, or mozzarella.
Add a slice of ham or cooked bacon for extra protein and flavor.
You can adjust tortilla size and pan size; for larger quesadillas, use 8-inch or 10-inch tortillas and pans.
If you have two 6-inch pans, make both quesadillas simultaneously to save time.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for a few minutes on each side until warmed through and crispy. Avoid microwaving to maintain crispiness.

How to Serve

Four folded quesadilla pieces are placed on a white plate. Each piece shows a soft, light brown grilled tortilla exterior with visible crispy spots. Inside, there is a three-layer fill of scrambled eggs in yellow with some white chunks, melted orange cheese, and small bits of cooked red tomato and onion pieces, making the filling look textured and slightly moist. The plate is set on a round wooden board, and the background has a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prepare the quesadillas and store them in the refrigerator. Reheat in a skillet before serving to restore crispiness and melted cheese.

Can I substitute the processed cheese?

Absolutely! Use any cheese that melts well, such as cheddar, mozzarella, or pepper jack, to suit your taste preferences.