Breakfast Quesadilla with Eggs and Cheese
A quick and tasty breakfast quesadilla filled with protein-rich scrambled eggs, fiber-packed beans, and fresh herbs. Whole grain tortillas and sharp cheddar cheese add texture and flavor, while optional pickled jalapeños bring a zesty kick. Perfect for a fast, satisfying meal any time of day.
Equipment
- 1 Medium mixing bowl
- 1 nonstick or cast iron skillet (medium size)
- 1 large skillet (for quesadilla cooking)
- 1 Sharp chef’s knife
- Measuring cups and spoons
Ingredients
- 2 large eggs
- A few dashes of your favorite hot sauce such as Cholula
- A pinch of fine salt
- ⅓ cup cooked pinto or black beans rinsed and drained
- 2 teaspoons unsalted butter or extra-virgin olive oil
- 1 tablespoon finely chopped green onions
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped pickled jalapeño peppers optional
- 1 medium whole grain tortilla about 8 inches in diameter
- ½ cup shredded sharp cheddar cheese packed
- Salsa or extra hot sauce for serving
Instructions
- Whisk the Egg Mixture: In a medium bowl, vigorously whisk the eggs together with the hot sauce and a pinch of salt until the mixture is smooth and uniform. Gently fold in the rinsed beans, coating them evenly with the egg mixture. Set this aside for cooking.
- Cook Soft Scrambled Eggs: Heat a medium-sized skillet (preferably nonstick or well-seasoned cast iron) over medium heat. Add the butter or olive oil and allow it to melt until it bubbles gently. Pour in the egg and bean mixture. Stir frequently, cooking until the eggs begin to set but remain soft and slightly creamy, about 1 to 3 minutes. Transfer the eggs to a bowl to stop further cooking, then fold in the chopped green onions, cilantro, and jalapeño if using.
- Prepare the Tortilla: Warm a separate large skillet over medium heat. Place the tortilla in the skillet and heat it for about 30 seconds on each side until warm and pliable but not browned. This step helps prevent the tortilla from cracking during folding.
- Assemble the Quesadilla: Sprinkle half of the shredded cheddar cheese evenly over one half of the tortilla. Spoon the scrambled egg and bean mixture on top of the cheese, then sprinkle the remaining cheese over the eggs. Fold the empty half of the tortilla over the filled side, gently pressing down to seal the quesadilla.
- Cook Until Golden and Crisp: Continue to cook the quesadilla on medium heat, allowing the bottom to turn golden and crispy—about 1 to 2 minutes. Carefully flip the quesadilla using a spatula and cook the other side until it’s also golden and the cheese has melted, another 1 to 2 minutes. Adjust the heat as needed to prevent burning.
- Rest and Serve: Remove the quesadilla from the skillet and transfer it to a cutting board. Let it rest for a few minutes to allow the cheese to set. Slice the quesadilla into two or three wedges with a sharp knife. Serve immediately with your favorite salsa or additional hot sauce on the side.
Notes
- Dairy-Free Variation: Substitute butter with olive oil and skip the cheese to make this recipe dairy-free while keeping the rich flavors intact.
- Gluten-Free Option: Use gluten-free tortillas to accommodate gluten sensitivities without sacrificing texture or taste.
- Tortilla Storage Tip: Whole grain tortillas can be kept fresh by refrigerating or freezing them, especially if you won’t use them quickly. This preserves their softness and prevents cracking.
- Bean Alternatives: Feel free to experiment with different types of cooked beans like kidney or chickpeas for variety and nutritional benefits.
- Adjust Spice Level: If you prefer less heat, omit the pickled jalapeños or reduce the hot sauce amount.
