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easy breakfast quesadillas recipe
Ben Carraoli

Easy Breakfast Quesadillas Recipe

There’s something about a warm, crispy quesadilla that just hits the spot—especially for breakfast. These Breakfast Quesadillas are stuffed with soft scrambled eggs, melted cheddar cheese, beans, and fresh herbs. They’re easy, quick, and customizable. Whether you're making one for yourself or a batch for family brunch, this recipe is a real crowd-pleaser.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 2 eggs – Whisked for soft fluffy scrambled eggs
  • Hot sauce like Cholula – Adds a zesty kick to the eggs
  • Pinch of salt – Enhances the flavor of the eggs and beans
  • ⅓ cup cooked pinto or black beans – Rinsed and drained for easy digestion
  • 2 teaspoons butter or extra-virgin olive oil – Butter adds flavor; olive oil is great for dairy-free
  • 1 tablespoon chopped green onion – Brings freshness and a light crunch
  • 1 tablespoon finely chopped cilantro – Adds a bright herbal note
  • 1 tablespoon chopped pickled jalapeño optional – For heat and tang
  • 1 medium 8-inch whole grain tortilla – Whole grain adds fiber and texture
  • ½ cup grated sharp cheddar cheese – Freshly grated cheese melts better and tastes richer
  • Salsa or extra hot sauce – For serving and added flavor

Method
 

  1. In a mixing bowl, whisk together the eggs, a few dashes of hot sauce, and a pinch of salt until fully blended. Stir in the cooked beans gently so they hold their shape. This step infuses flavor into the eggs and preps everything for the skillet. Set this bowl aside while you heat the pan.
  2. Heat 2 teaspoons of butter or olive oil in a medium skillet over medium heat until it starts to bubble. Pour in your egg and bean mixture. Stir gently and often, just until the eggs are barely set—this should take about 1 to 3 minutes. Remove from heat and mix in chopped green onion, cilantro, and jalapeños if using. Set aside; the eggs will finish cooking inside the quesadilla.
  3. Place the whole grain tortilla in a large skillet over medium heat and warm both sides. Once warmed, sprinkle half of the grated cheddar on one half of the tortilla. Spoon the egg mixture on top, then sprinkle the rest of the cheese over it. Fold the tortilla over to cover the filling and press gently. Cook for about 1–2 minutes per side until golden and crispy.
  4. Transfer the quesadilla to a cutting board and let it cool for 2–3 minutes to allow everything to set. Use a sharp knife to cut the quesadilla into two neat slices. Serve immediately with your favorite salsa or more hot sauce. It’s the perfect bite—crispy, cheesy, and full of flavor.