Breakfast Quesadillas

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These cheesy breakfast quesadillas are great for busy mornings—they’re simple to make, affordable, and enjoyed by both kids and adults. You can easily change them up with different ingredients, making them a perfect way to use leftovers and clear out the fridge.

Plus, letting kids help prepare them makes breakfast a fun family activity that encourages everyone to get involved and be creative in the kitchen.

Thanks to my dietetic intern, Mengling Cao, for helping me create it!

Breakfast Quesadillas

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Yield: 4

Author: Malina Malkani

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

These cheesy breakfast quesadillas are great for busy mornings—they’re simple to make, affordable, and enjoyed by both kids and adults. You can easily change them up with different ingredients, making them a perfect way to use leftovers and clear out the fridge. Plus, letting kids help prepare them makes breakfast a fun family activity that encourages everyone to get involved and be creative in the kitchen.

This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). 

If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!

Ingredients

Quesadilla base prep

• 4 eggs
• ½ cup milk
• ½ tablespoon butter, divided
• ¾ cup shredded cheddar cheese
• ½ cup diced bell peppers
• ¼ cup diced onions
• ½ cup cooked shredded chicken
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

Assembly

• ¼ cup shredded cheddar cheese
• ½ tablespoon butter

Instructions

Quesadilla base prep

1. In a medium bowl, whisk together the egg and milk until well combined.
2. Melt butter in a large skillet over medium heat.
3. Add the egg mixture, stirring gently just until eggs are set, about 3 minutes.
4. Remove eggs from the pan and set aside on a plate.
5. Add the chopped vegetables into the same pan and saute until soft and slightly caramelized, about 3 minutes.
6. Remove from heat and set aside to cool.

Assembly

1. Sprinkle a layer of cheese over half of each tortilla.
2. Add a spoonful of scrambled eggs, sautéed vegetables, and chicken.
3. Sprinkle additional shredded cheese over the top and fold the tortilla in half.
4. Heat the remaining butter in the same large skillet over medium heat.
5. Cook each quesadilla in the skillet until the cheese is melted and the tortillas are golden and crispy on both sides, about 2-3 minutes per side.
6. Cut into three wedges per quesadilla and serve hot.

Notes

Feel free to use any vegetables you have on hand, like spinach, bell peppers, mushrooms, or zucchini. You can also switch up the protein with cooked chicken, ground beef, beans, or tofu to suit your family’s preferences. These quesadillas are also freezer-friendly—just wrap leftovers tightly and can freeze up to 3 months for a quick, delicious meal later on. Reheat in a skillet or toaster oven for the best texture!

Allergens

Contains milk and eggs

Nutrition Facts

Calories

260

Fat

19 g

Sat. Fat

10 g

Carbs

5 g

Fiber

1 g

Net carbs

4 g

Sugar

3 g

Protein

18 g

Sodium

441 mg

Cholesterol

216 mg