These cheesy breakfast quesadillas—which you can customize with your favorite quesadilla toppings and fillings—make a crowd-pleasing brunch dish that you can whip up in no time.
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What Is a Breakfast Quesadilla?
Breakfast quesadillas are a variation of the traditional Mexican dish consisting of cheese, scrambled eggs, and pico de gallo sandwiched between two flour tortillas. In Mexican cuisine, quesadillas are part of the vast family of foods known as antojitos (“little cravings”), which are small, savory bites that diners enjoy as appetizers or late-night drinking snacks. Customize this morning-friendly quesadilla to include your favorite roasted veggies, cheese blends, salsas, and toppings.
3 Tips for Making a Breakfast Quesadilla
Craft the best breakfast quesadillas possible by following these simple tips:
- 1. Adjust the fillings. Fill these quesadillas with your favorite veggies, beans, cheeses, and spices. Add roasted vegetables like bell peppers, onions, corn, and tomatoes for a heartier dish. Incorporate black beans, pinto beans, crumbled bacon, breakfast sausage, or cooked chorizo for additional protein. Change up the cheese with shredded Pepper Jack, Monterey Jack, mozzarella, queso Oaxaca, or cheddar cheese.
- 2. Experiment with toppings. Elevate this easy breakfast dish with various toppings like pickled jalapeño peppers, sour cream, and guacamole.
- 3. Store in an airtight container. Leftover breakfast quesadillas will keep well in an airtight container in the refrigerator for up to 2 days. For long-term storage, store them in an airtight freezer bag in the freezer for up to 2 months. Let the quesadillas defrost in the refrigerator overnight before reheating in a stovetop pan or air fryer or on a baking sheet in the oven.
Savory Breakfast Quesadilla Recipe
makes
2 quesadillasprep time
10 mintotal time
25 mincook time
15 minIngredients
For the eggs:
For assembly:
Make the eggs:
- 1
In a large skillet over medium heat, melt the butter.
- 2
In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, chili powder, and cayenne pepper.
- 3
Pour the eggs into the hot pan and cook, frequently stirring, until they are almost set, about 1–2 minutes.
- 4
Stir in the diced green chilis, green onion, and cilantro. Remove the pan from the heat.
- 5
Transfer the eggs to a bowl and wipe down the pan.
Assemble the quesadillas:
- 1
Use olive oil to grease the same pan you cooked the eggs in. Place the pan over medium heat.
- 2
Place 1 flour tortilla in the hot pan and sprinkle a ¼ cup of shredded cheese over it in an even layer. Top the cheese with half of the egg mixture and half of the pico de gallo. Top the pico de gallo with another ¼ cup of cheese.
- 3
Place a second tortilla over the filling. Using a spatula, lightly press down on the top tortilla and cook for 3 minutes. Carefully flip the quesadilla over, and continue cooking until it is crispy and golden brown, another 3 minutes.
- 4
Transfer the cooked quesadilla to a cutting board or plate, and repeat this process with the remaining ingredients.
- 5
Slice each quesadilla into 4–6 wedges and serve immediately with hot sauce (optional).
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