4 Breakfast Quesadilla Recipes

A breakfast quesadilla turns soft scrambled eggs and a few fillings into a crisp, easy-to-hold meal. These four versions use small flour tortillas, just enough cheese to hold everything together, and fillings that cook quickly. Each recipe makes two folded quesadillas.

Times are approximate and will vary with your equipment and ingredient size.

Spinach Feta Breakfast Quesadillas

Wilted spinach, scrambled eggs, and feta make a savory filling with a little mozzarella to hold the wedges together.

Yield: 2 servings · Prep: 10 minutes · Cook: 15 minutes

Ingredients

• 2 flour tortillas (8-inch)
• 3 large eggs
• 1 tablespoon milk
• 1/8 teaspoon salt
• 1 pinch black pepper
• 2 teaspoons olive oil, divided
• 2 cups baby spinach
• 1 teaspoon additional olive oil
• 1/4 cup crumbled feta
• 1/4 cup shredded mozzarella

Instructions

1. Warm the additional teaspoon oil in a skillet, add the spinach, and cook for 1–2 minutes until wilted. Press out excess liquid and chop.
2. Whisk the eggs with the milk, salt, and pepper. Warm 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the eggs and stir gently until set with no runny egg, then transfer to a plate.
3. Divide the spinach, feta, mozzarella and scrambled eggs over one half of each tortilla. Fold the empty half over the filling.
4. Wipe the skillet clean and heat the remaining teaspoon oil over medium heat. Cook the folded tortillas for 2–3 minutes per side, until golden and the cheese melts, working one at a time if needed.
5. Rest for 1 minute, cut each into wedges, and serve warm.

Black Bean Cheddar Breakfast Quesadillas

Black beans, eggs, and cheddar make a filling breakfast with a little cumin and salsa on the side.

Yield: 2 servings · Prep: 10 minutes · Cook: 12 minutes

Ingredients

• 2 flour tortillas (8-inch)
• 3 large eggs
• 1 tablespoon milk
• 1/8 teaspoon salt
• 1 pinch black pepper
• 2 teaspoons olive oil, divided
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup shredded cheddar
• 1/4 teaspoon ground cumin

Toppings and serving

• 1/4 cup salsa, for serving

Instructions

1. Pat the beans dry, then mash them lightly with the cumin.
2. Whisk the eggs with the milk, salt, and pepper. Warm 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the eggs and stir gently until set with no runny egg, then transfer to a plate.
3. Divide the black beans, cheddar and scrambled eggs over one half of each tortilla. Fold the empty half over the filling.
4. Wipe the skillet clean and heat the remaining teaspoon oil over medium heat. Cook the folded tortillas for 2–3 minutes per side, until golden and the cheese melts, working one at a time if needed.
5. Rest for 1 minute, cut each into wedges, and serve warm.

Mushroom Swiss Breakfast Quesadillas

Browned mushrooms and Swiss cheese bring a deep savory flavor to these crisp egg quesadillas.

Yield: 2 servings · Prep: 10 minutes · Cook: 18 minutes

Ingredients

• 2 flour tortillas (8-inch)
• 3 large eggs
• 1 tablespoon milk
• 1/8 teaspoon salt
• 1 pinch black pepper
• 2 teaspoons olive oil, divided
• 1 cup thinly sliced mushrooms
• 1 teaspoon additional olive oil
• 1/2 cup shredded Swiss cheese
• 1 tablespoon chopped chives

Instructions

1. Heat the additional teaspoon oil over medium-high heat. Cook the mushrooms for 5–7 minutes, stirring, until their liquid evaporates and the edges brown. Stir in the chives.
2. Whisk the eggs with the milk, salt, and pepper. Warm 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the eggs and stir gently until set with no runny egg, then transfer to a plate.
3. Divide the mushrooms, Swiss cheese and scrambled eggs over one half of each tortilla. Fold the empty half over the filling.
4. Wipe the skillet clean and heat the remaining teaspoon oil over medium heat. Cook the folded tortillas for 2–3 minutes per side, until golden and the cheese melts, working one at a time if needed.
5. Rest for 1 minute, cut each into wedges, and serve warm.

Tomato Mozzarella Breakfast Quesadillas

Tomato, basil, and mozzarella give these breakfast quesadillas a fresh, familiar combination.

Yield: 2 servings · Prep: 10 minutes · Cook: 12 minutes

Ingredients

• 2 flour tortillas (8-inch)
• 3 large eggs
• 1 tablespoon milk
• 1/8 teaspoon salt
• 1 pinch black pepper
• 2 teaspoons olive oil, divided
• 1/2 cup diced tomato, seeds removed
• 1/2 cup shredded low-moisture mozzarella
• 2 tablespoons chopped fresh basil

Instructions

1. Pat the diced tomato dry with a clean towel to remove excess moisture.
2. Whisk the eggs with the milk, salt, and pepper. Warm 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the eggs and stir gently until set with no runny egg, then transfer to a plate.
3. Divide the tomato, mozzarella, basil and scrambled eggs over one half of each tortilla. Fold the empty half over the filling.
4. Wipe the skillet clean and heat the remaining teaspoon oil over medium heat. Cook the folded tortillas for 2–3 minutes per side, until golden and the cheese melts, working one at a time if needed.
5. Rest for 1 minute, cut each into wedges, and serve warm.

Tips for making these recipes

Cook watery vegetables before adding them and avoid overfilling. Let each quesadilla stand for a minute before cutting so the melted cheese helps hold the wedges together. Serve salsa on the side to keep the tortilla crisp.

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