Cheddar Egg Quesadilla Recipe

Introduction

Cheddar Egg Quesadillas are a quick and satisfying breakfast or snack option, combining fluffy scrambled eggs with sharp melted cheddar in a crispy flour tortilla. This easy recipe promises a warm, cheesy treat that’s perfect any time of day.

Ingredients

• 4 Large Flour Tortillas (8–10 inch)
• 8 Large Eggs
• 2 Tablespoons Milk or Heavy Cream
• 2 Cups Shredded Sharp Cheddar Cheese
• 2 Tablespoons Unsalted Butter
• ½ Teaspoon Salt
• ¼ Teaspoon Black Pepper

Instructions

1. Step 1: In a medium bowl, whisk together the eggs, milk (or cream), salt, and black pepper vigorously for about 30 seconds until the mixture is light yellow and slightly frothy.
2. Step 2: Heat 1 tablespoon of butter in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed until edges begin to set, about 20-30 seconds. Gently push the eggs from the edges toward the center with a rubber spatula, folding until eggs are 80% cooked but still glossy. Remove from heat and transfer to a plate.
3. Step 3: Wipe out the skillet and return to medium-low heat. Melt ½ tablespoon of butter, then place one tortilla in the skillet. Evenly sprinkle ½ cup of shredded cheddar over the tortilla.
4. Step 4: Spoon half of the scrambled eggs onto one half of the tortilla without overfilling. Fold the empty half over the filling and press gently to seal.
5. Step 5: Cook the quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted, flipping carefully with a spatula.
6. Step 6: Remove the cooked quesadilla and repeat steps 3 through 5 with remaining ingredients to make a second quesadilla. Let rest for a minute before slicing and serving warm.

Tips & Variations

• Use freshly shredded cheese from a block for the best melt and flavor.
• Try whole wheat or low-carb tortillas for a healthier twist.
• Add diced jalapeños or a dash of hot sauce to the eggs for a spicy kick.
• Swap cheddar for Monterey Jack or pepper jack cheese for different flavor profiles.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat until warmed through and crispy again, or microwave briefly but be aware this may soften the tortilla.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prepare the scrambled eggs in advance and assemble the quesadillas when ready. Cook them fresh for the best texture, but fully cooked quesadillas can also be refrigerated and reheated.

What can I use if I don’t have a non-stick skillet?

You can use a well-seasoned cast iron skillet or any heavy-bottomed pan. Just be sure to use enough butter or oil to prevent sticking and cook over medium-low heat to avoid burning.

Cheddar Egg Quesadilla Recipe

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★★★★★

5 from 148 reviews

This Cheddar Egg Quesadilla recipe combines fluffy scrambled eggs with sharp melted cheddar cheese, all wrapped inside crisp, golden flour tortillas. Perfect for a satisfying breakfast or brunch, these quesadillas are easy to prepare and deliciously comforting with a rich, cheesy flavor and a perfectly toasted exterior.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 quesadillas (serves 2-4) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Tortillas

• 4 Large Flour Tortillas (8–10 inch)

Egg Mixture

• 8 Large Eggs
• 2 Tablespoons Milk or Heavy Cream
• ½ Teaspoon Salt
• ¼ Teaspoon Black Pepper

Cheese

• 2 Cups Shredded Sharp Cheddar Cheese

Cooking Fat

• 2 Tablespoons Unsalted Butter

Instructions

1. Prepare the Egg Mixture: In a medium bowl, crack all 8 eggs and add the milk or heavy cream, salt, and black pepper. Whisk vigorously for about 30 seconds until the mixture is light yellow and slightly frothy to incorporate air for fluffy scrambled eggs.
2. Scramble the Eggs: Heat 1 tablespoon of butter in a large non-stick skillet over medium-low heat. Once melted and sizzling gently, pour in the egg mixture. Let sit undisturbed for 20-30 seconds until edges begin to set. Gently push the eggs from edges toward the center with a rubber spatula, folding gently until eggs are 80% cooked but still slightly glossy. Remove skillet from heat and transfer eggs to a plate to finish cooking from residual heat.
3. Assemble the First Quesadilla: Wipe out skillet and return to medium-low heat. Add ½ tablespoon butter and let it melt. Place one tortilla flat in the skillet and evenly sprinkle ½ cup shredded cheddar cheese over the entire surface.
4. Add Filling and Fold: Spoon half of the scrambled eggs onto one half of the tortilla, being careful not to overfill. Fold the empty half over the filled half, pressing gently to seal.
5. Cook and Flip: Cook the quesadilla for 2-3 minutes per side until a deep golden-brown crust forms and the cheese is fully melted. Use a spatula to carefully flip to cook evenly on both sides over low and slow heat.
6. Repeat and Serve: Remove the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining butter, tortillas, cheese, and eggs to make the second quesadilla. Let rest for a minute before slicing into wedges and serving warm.

Notes

• For fluffier scrambled eggs, incorporate air while whisking.
• Use medium-low heat to avoid burning the tortilla before the cheese melts.
• Under-cook the eggs slightly before assembling to prevent dry, rubbery texture.
• You can substitute whole wheat or low-carb tortillas as preferred.
• Freshly grate your cheddar for better melting and flavor.

Keywords: Cheddar Egg Quesadilla, Breakfast Quesadilla, Scrambled Eggs, Cheesy Breakfast, Quick Breakfast, Stovetop Quesadilla