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Easy Breakfast Quesadillas

These Easy Breakfast Quesadillas have fluffy scrambled eggs, melty cheese, and taco seasoning tucked into a crispy tortilla for a speedy, simple and delicious breakfast!

Sometimes I get in a bit of a breakfast rut, especially on busy weekday mornings. Scrambled eggs, fried eggs or oatmeal are usually on the menu because they are quick and easy, but sometimes we just want something different.

You too? Well, say hello to these breakfast quesadillas!

I love Mexican food, so I always have some flour tortillas around. Sometimes, I even make my own homemade flour tortillas. They’re great for soft tacos, enchiladas, burritos, chimichangas, wraps, and…quesadillas!

Since I love Mexican food and I also love breakfast sandwiches, I decided to combine the two to make these super simple breakfast quesadillas with tortillas, scrambled eggs, cheese, and a sprinkle of taco seasoning for some extra flavor. They’re my version of a Mexican breakfast sandwich!

These quesadillas take only a few minutes to make, and we absolutely love them – especially served with some salsa for dipping. They have become one of my favorite go-to quick and easy breakfasts for busy mornings!

three wedges of breakfast quesadilla stacked on a white plate with a small bowl of salsa on the side

INGREDIENTS YOU NEED:

  • Butter
  • Eggs
  • Salt and pepper
  • Flour tortillas
  • Cheese (cheddar or Mexican blend)
  • Taco seasoning
  • Salsa (optional, for serving)

Before you run out to buy some taco seasoning, check out my Homemade Taco Seasoning recipe. You may just have all the ingredients you need to make some!

Also, try my Quick and Easy Homemade Salsa. It’s just like the salsa you get at Mexican restaurants, and it’s sooo good for dipping these quesadillas!

HERE’S A QUICK LOOK AT HOW TO MAKE EASY BREAKFAST QUESADILLAS:

three images showing the steps to make easy breakfast quesadillas
three images showing the steps to make easy breakfast quesadillas
three images showing how to make easy breakfast quesadillas

TIPS & TIDBITS:

  • These are just a basic, no-fuss quesadillas with eggs and cheese, but just think of all the variations you can make by adding cooked meat (sausage, bacon, ham, etc.), beans, sauteed or raw veggies (onions, peppers, spinach, mushrooms, broccoli, tomatoes, etc.), or changing up the cheese or seasonings.
  • If making more than one quesadilla, you should be able to fit two in the pan if your pan is large enough. A griddle would work great for larger batches.
  • I don’t find the need to add any butter or oil to the pan to cook the quesadillas. A dry pan works just fine, and the tortillas crisp up beautifully.
  • Flour tortillas will burn quite easily and quickly, so keep an eye on the heat! Medium-low to medium should be all you need to get the tortillas crisp and golden in just a few minutes.
  • I think a good quesadilla should be crispy and is best when served fresh from the pan, so these probably aren’t the best thing to make ahead of time. I mean you could, technically, but something will be lost. BUT they’re so quick and simple, you can make one in just about the same amount of time it would take to heat one up anyway!
breakfast quesadilla being dipped into a bowl of salsa

I hope you try this recipe for Easy Breakfast Quesadillas and love it as much as I do. Thanks for visiting today!

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3 breakfast quesadilla triangles on a white plate with a small bowl of salsa on the side

Easy Breakfast Quesadillas

These Easy Breakfast Quesadillas have fluffy scrambled eggs, melty cheese, and taco seasoning tucked into a crispy tortilla for a speedy, simple and delicious breakfast!
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Author: Michelle / Now Cook This!
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 1
Estimated Calories: 474

Ingredients

  • 1 teaspoon butter
  • 2 large eggs
  • salt and pepper, to taste
  • 1 (8 to 9-inch) flour tortilla
  • 4 tablespoons shredded cheddar or Mexican blend cheese, divided
  • teaspoon taco seasoning, add more or less to taste
  • salsa, optional, for serving

Instructions

  • Melt the butter in a skillet (I use a 10" to 12" skillet) over medium-low heat. Scramble the eggs in a small bowl; season with salt and pepper. Add to the skillet and cook, stirring frequently, until the eggs are set. Remove to a bowl.
  • Carefully wipe out the skillet with a paper towel so that it is dry and place it back over medium-low heat.
  • Place the tortilla in the skillet. On one half of the tortilla, layer 2 tablespoons of the cheese, the scrambled eggs, the taco seasoning, and the remaining 2 tablespoons of the cheese. Fold the other half of the tortilla over the fillings.
  • Cook until the bottom is lightly golden brown and crispy, about 2 minutes. Note: watch the heat carefully, turning it up slightly if you need to, but keep an eye on it because the tortillas can burn easily and very quickly.
  • Carefully flip the quesadilla over and cook until the other side is lightly golden brown and crispy, about another 2 minutes.
  • Remove from the pan and cut into 3 triangles. Serve immediately (with salsa, if desired).

Notes

  • Just think of all the variations you can make by adding cooked meat (sausage, bacon, ham, etc.), beans, sauteed or raw veggies (onions, peppers, spinach, mushrooms, broccoli, tomatoes, etc.), or changing up the cheese or seasonings.
  • If doubling the recipe, you should be able to fit two in the pan if your pan is large enough. A griddle works great too, especially if you are making a bunch.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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