QiMeal
Egg and Cheese Breakfast Quesadilla
Egg and Cheese Breakfast Quesadilla · ready in 15 min · 2 servings · 456 kcal per serving · easy · 7 ingredients
A melty handheld breakfast quesadilla with soft scrambled egg, sweet pepper, and cheese folded into a crisp warm tortilla.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
- kcal
- 456
- Difficulty
- easy
Ingredients · 2 servings
- 3Egg, beaten
- 2Tortilla
- 60 gCheese, grated
- 70 gBell pepper, diced
- 8 gButter
- 1 pinchSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, skillet, mixing bowl, whisk, spatula, knife, cutting board, spoon, plate
Instructions
- Mise En Place
Gather eggs, tortillas, cheese, bell pepper, butter, salt, and black pepper; set out a skillet, bowl, whisk, spatula, knife, and board. · 5 min
What to look for: All ingredients are measured, cheese is grated, and pepper is diced.
- Scramble The Egg
Whisk eggs with salt and black pepper, melt butter in the skillet over medium heat, and stir until softly set with small moist curds. · 3 min
What to look for: Eggs are just set, glossy, and still tender.
- Fill The Tortilla
Scatter cheese over 1 half of each tortilla, spoon on scrambled egg and diced pepper, then fold each tortilla closed. · 2 min
What to look for: Each tortilla is folded with filling tucked inside and cheese near the surface.
- Toast First Side
Place the folded tortillas in the skillet and cook over medium heat until the underside is golden and the cheese begins to melt. · 3 min
What to look for: The bottom is golden with a few darker toasted spots.
- Melt Second Side
Flip each quesadilla and cook until both sides are crisp, the filling is hot, and the cheese looks fully melted. · 3 min
What to look for: Both sides are crisp and the cheese is visibly melted at the edge.
- Cut And Serve
Cut each quesadilla into 2 wedges and serve warm while the tortilla is crisp and the cheese is stretchy. · 1 min
What to look for: Wedges hold their shape with melted cheese inside.
Nutrition (per serving)
| kcal | 456 |
|---|---|
| Protein | 22 g |
| Carbohydrates | 33 g |
| of which sugars | 3 g |
| Fat | 25 g |
| of which saturated | 11 g |
| Fibre | 3 g |
| Sodium | 814 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Warm in a dry skillet over medium heat until the tortilla is crisp again and the filling is hot throughout.
Ingredient substitutions
Tortilla
- Corn tortilla: Use the same weight and warm gently to prevent cracking.
Cheese
- Monterey Jack cheese: Melts smoothly and keeps the quesadilla mild.
Bell pepper
- Red bell pepper: Use another sweet bell pepper color if preferred.
Butter
- Olive oil: Use for the pan if a less buttery flavor is desired.
