Description
A delicious and easy Cheddar Egg Quesadilla perfect for breakfast.
Ingredients
Scale
- 4 large all-purpose flour tortillas (20–25 cm)
- 8 large eggs
- 30 ml milk or heavy cream
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 200 grams shredded sharp cheddar cheese
- 30 grams unsalted butter
Instructions
- In a medium bowl, crack the eggs and add milk, salt, and pepper. Whisk vigorously until fully combined and slightly frothy.
- Heat 15 grams of butter in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until edges begin to set. Gently fold eggs from edges to center until approximately 80% cooked but still glossy. Remove from heat and transfer eggs to a plate.
- Wipe skillet clean. Return to medium-low heat and melt 7.5 grams butter. Place one tortilla in skillet, evenly sprinkle 50 grams shredded cheddar cheese over entire surface.
- Spoon half of the scrambled eggs onto one half of the tortilla. Fold the empty half over the filling and press gently to seal.
- Cook for 2-3 minutes per side until golden brown and cheese is fully melted. Flip carefully to avoid spilling filling.
- Remove quesadilla to a cutting board. Repeat the layering and cooking process with remaining butter, tortillas, cheese, and eggs. Let rest for one minute before slicing into wedges and serving warm.
Notes
- For extra flavor, consider adding diced vegetables or cooked bacon to the egg mixture.
- Serve with hot sauce or salsa for an added kick.
- Can be made ahead and reheated for a quick breakfast option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 410
- Sugar: 1g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 350mg