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Start your day right with these 10-minute breakfast quesadillas—fluffy scrambled eggs, melted cheese, and your favorite mix-ins tucked inside a crisp tortilla. This breakfast quesadilla recipe is fast, satisfying, and easy, perfect for those mornings when you want something hearty but simple.
Need more breakfast recipes, I’ve got you covered! Check out these Homemade Waffles, Fluffy Pancakes, and a reader favorite, Overnight Breakfast Casserole!
Why you’ll love this easy breakfast recipe!
I had my first breakfast quesadilla while visiting my family in Mexico when I was much younger. To my surprise, they had a housekeeper and a chef (mind blown!) and she made homemade tortillas then stuffed them with cheesy, fluffy scrambled eggs to make an amazing breakfast dish that I just loved!
Ever since then, I’ve made this easy breakfast quesadilla recipe in my own home and now they’re a family favorite! I don’t make my own tortillas from scratch (though that would be amazing!) but the rest is pretty spot on to those delicious, golden brown, cheesy quesadillas I had as a child.
- Quick and easy: Ready in about 10 minutes from start to finish.
- Customizable: Add meat, veggies, or spices to suit your taste.
- Short ingredient list: This recipe uses simple, everyday ingredients that you probably have on hand.
- Easy to scale: Make one for yourself or a big batch to serve a crowd.
For some more kid-friendly breakfast recipes, try my Brioche French Toast Casserole and Mini Pancakes!
Table of Contents
Ingredients for Breastfast Quesadillas
See recipe card below this post for ingredient quantities and full instructions.
- Eggs – Whisk these until the mixture is all one color. If you’d like, you can add a splash of milk or half‑and‑half for fluffiness. (Get more tips from my post on how to make scrambled eggs!)
- Flour tortillas – Flour tortillas are best for pliability and crisping. Use burrito-size or 8–10″ tortillas.
- Shredded cheese – Choose a melty cheese like cheddar, Monterey Jack, pepper jack, or a blend. Grate it fresh for the best melt.
- Butter – This crisps the tortilla and adds flavor. A light oil spray works as a lighter option.
- Add-in options – Ingredients like cooked bacon, ham, sausage, chorizo, sautéed peppers, spinach, diced onion, or salsa bring extra flavor and texture.
Variations & Substitutions
- Meaty version: Add cooked and crumbled bacon, sausage, or diced ham.
- Veggie-packed: Sauté onions, bell peppers, mushrooms, or greens and include them.
- Spicy: Add jalapeño slices, hot sauce, or a dash of smoked paprika or chili powder.
- Low carb: Use your favorite low carb tortillas.
- Make‑ahead or batch prep: Pre-scramble the eggs and refrigerate; assemble & cook the quesadillas fresh each morning.
How to Make Breakfast Quesadillas
- Scramble the eggs: Whisk the eggs a medium bowl. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently move the eggs around the skillet until they are nice and fluffy. They will still be glossy in color. Remove them from the heat.
- Warm the tortilla: Add 1/2 tablespoon of butter to a skillet over medium heat. Add 1 tortilla to the pan and top with a sprinkle of melted cheese. (You can also make these using my method for Sheet Pan Quesadillas.)
- Add the eggs: Then, add your eggs to the tortilla. Add another sprinkle of cheese (don’t be shy!) and top with another tortilla. Cook the bottom tortilla until lightly brown. Do not overcook. I repeat: DO NOT OVERCOOK. You just want a light, crispy texture on the outside.
- Finish: You should still have butter in your pan, if not, add another 1/2 tablespoon and flip over your entire quesadilla to get the other side browned. Once it’s brown, remove the quesadilla to a cutting board and allow to rest for 1-2 minutes. Cut into triangles and serve with salsa if desired!
Serving Suggestions
- Serve with Black Bean and Corn Salsa or your favorite jarred salsa.
- Offer sour cream or Greek yogurt on the side for dipping.
- Add guacamole or sliced avocado for some extra creaminess.
- Serve with a side like fresh fruit, Breakfast Potatoes, or Easy Cheesy Potatoes.
- Garnish with cilantro, green onion, or hot sauce.
Storage & Tips
- Reheating: Reheat this breakfast quesadilla recipe in a skillet over medium heat (not the microwave) for crispiness, flipping until warmed through. You can also re-crisp in a toaster oven or air fryer.
- Storage: Let the quesadillas cool slightly, then store in airtight container in the refrigerator. Eat within 1–2 days for best texture.
Frequently Asked Questions
Yes! You can scramble the eggs and prep your fillings ahead of time, then assemble and cook the quesadillas fresh in the morning. Or, for fully make ahead breakfast quesadillas, cook the entire recipe, refrigerate, and reheat in a skillet or air fryer for a crispy texture.
For best results, reheat in a skillet over medium heat for 2–3 minutes per side to keep the tortilla crispy. You can also use a toaster oven or air fryer. Avoid the microwave if possible—it softens the tortilla.
Flour tortillas work best because they’re soft, flexible, and crisp up nicely in the pan. Corn tortillas are more delicate and may crack, though they can work for smaller quesadillas.
Yes, you can freeze cooked quesadillas. Let them cool completely, then wrap tightly in foil or parchment and place in a freezer bag. To reheat, warm in a skillet or oven straight from frozen until hot and crisp.
Classic fillings include scrambled eggs, cheese, and bacon or sausage. You can also add sautéed veggies, spinach, black beans, or even avocado slices after cooking. Use ingredients with low moisture to avoid soggy quesadillas.
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Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Breakfast Quesadillas
Equipment
- Skillet
Ingredients
- 2 eggs
- 1 tbsp butter or olive oil
- 2 large flour tortillas
- ⅓ cup shredded cheese I like Colby jack or cheddar blends
Instructions
- Whisk together eggs a medium bowl.2 eggs
- Melt 1 tablespoon butter in a skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently move the eggs around the skillet until they are nice and fluffy. They will still be glossy in color.1 tbsp butter
- Once your eggs are done, remove them from the heat and get ready to add them to your flour tortillas.2 large flour tortillas
- Add 1/2 tablespoon of butter to a skillet over medium heat, swirling around the pan until melted.
- Next, add 1 tortilla to the pan (I use the burrito size) and top with a sprinkle of melted cheese.⅓ cup shredded cheese
- Then, add your eggs to the tortilla evenly and top with the remaining cheese. Place the second tortilla on top.
- Cook the bottom tortilla until lightly brown, then flipping over and browning the other side evenly. Add 1/2 tbsp of butter if needed.
- Once it’s brown, remove the quesadilla to a cutting board and allow to rest for 1-2 minutes. Cut into triangles and serve with salsa if desired!
Video
Notes
- Avoid sogginess: Don’t overfill the breakfast quesadillas with wet ingredients or salsa, or they won’t cook up crispy.
- Prevent burning: Use moderate heat; butter the pan lightly rather than over-buttering.
- Batch prep tip: Scramble the eggs with add-ins ahead of time; assemble and cook fresh.
You might consider updating step 5 – it’s hard to sprinkle melted cheese 🙂
Added ham a little bit of milk and cheese to the eggs used 4 flour tortillas to make two Quesadillas 😋
Very quick and easy!!
Delicious, easy to make and my grandkids love this recipe!
My 8 year old daughter wanted to make breakfast and she’s been learning to navigate the cooking world slowly. She was able to make this on her own (only supervised for safety) and she gave it a very excited 5 stars.
We’re so excited to hear this!
When do you add the 2nd tortilla?
Step 6! We updated the recipe card to make that clear. 🙂
When do you add the 2nd tortilla?
Great idea and very good too! I was getting so tired of oatmeal for breakfast every morning. But, I’m not very creative in the morning so I didn’t know what to make. Thank you! Today is my first time making these, so I only added the eggs and cheese, but I’ll be going to the grocery store this afternoon to buy more add-ins. Thank you for this recipe!
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You forgot to tell people to add second tortilla to top and then flip. Or they could fold the first tortilla with egg mixture on it and then flip.
Can be quesadillas be frozen?