Cheddar Egg Quesadilla Recipe

Introduction

Cheddar Egg Quesadillas make for a quick and satisfying breakfast or brunch option. With fluffy scrambled eggs and sharp cheddar melted inside crispy flour tortillas, this recipe is both comforting and delicious. Ready in just minutes, it’s perfect for busy mornings or anytime you crave a cheesy, warm meal.

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, crack all eggs and add milk, salt, and pepper. Whisk vigorously until the mixture is light yellow and slightly frothy, about 30 seconds. This helps create fluffy scrambled eggs.
2. Step 2: Heat 1 tablespoon butter in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 20-30 seconds until edges begin to set.
3. Step 3: Gently push the eggs from the edges toward the center with a spatula, folding as they cook, until about 80% done but still slightly glossy. Remove from heat and transfer eggs to a plate to finish cooking off the heat.
4. Step 4: Wipe the skillet clean and return to medium-low heat. Add ½ tablespoon butter and melt. Place one tortilla in the skillet and sprinkle ½ cup shredded cheddar evenly over it.
5. Step 5: Spoon half of the scrambled eggs onto one half of the tortilla. Carefully fold the other half over the filling and gently press to seal.
6. Step 6: Cook the quesadilla 2-3 minutes per side, aiming for a golden-brown crust and melted cheese inside. Flip carefully using a spatula to cook the other side.
7. Step 7: Transfer the cooked quesadilla to a cutting board. Repeat steps 4 to 6 with remaining ingredients to make the second quesadilla. Let both rest for a minute before slicing and serving warm.

Tips & Variations

• For extra flavor, try adding diced jalapeños or cooked bacon to the eggs before assembling.
• Use whole wheat or low-carb tortillas if you prefer a healthier option.
• Shred your own cheddar from a block for better melt and flavor compared to pre-shredded cheese.
• If you like a creamier scramble, add an extra tablespoon of milk or cream to the eggs.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the crispy exterior, or use a microwave for about 30 seconds, though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this quesadilla?

Yes, you can use cheeses like Monterey Jack, mozzarella, or pepper jack for different flavors and melt qualities. Sharp cheddar is recommended for its robust taste.

How do I prevent the eggs from drying out?

Cook the eggs gently over medium-low heat and remove them from the pan when still slightly glossy, as they will continue cooking with residual heat. Adding milk or cream also keeps them tender.

Cheddar Egg Quesadilla Recipe

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★★★★★

4.7 from 89 reviews

This Cheddar Egg Quesadilla recipe delivers a delightful breakfast or brunch option featuring fluffy scrambled eggs and sharp cheddar cheese encased in a crispy, golden flour tortilla. Made with simple ingredients, this dish offers a perfect blend of creamy eggs and melted cheese, all cooked in a skillet for an easy yet indulgent meal.

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

Ingredients

Scale 1x2x3x

Quesadilla Base

• 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-sized bowl, crack all 8 eggs. 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, incorporating air to achieve fluffy scrambled eggs.
2. Scramble the Eggs: Heat a large non-stick skillet over medium-low heat and melt 1 tablespoon of butter. Pour in the egg mixture and let it sit undisturbed for 20-30 seconds until edges begin to set. Gently push the eggs from the edges toward the center, folding until eggs are about 80% cooked but still slightly wet and glossy. Remove from heat and transfer eggs to a plate; they will finish cooking later inside the quesadilla.
3. Assemble the First Quesadilla: Wipe out the skillet, return to medium-low heat, and melt ½ tablespoon butter. Place one tortilla flat into the skillet. Evenly sprinkle ½ cup shredded cheddar cheese over the tortilla.
4. Add Filling and Fold: Spoon half of the scrambled eggs onto one half of the tortilla without overfilling. Fold the other half over the eggs and cheese, pressing gently to seal the quesadilla.
5. Cook and Flip: Cook the quesadilla for 2-3 minutes on each side until a deep golden-brown crust forms and the cheese inside melts thoroughly. Maintain low heat to prevent burning before the cheese melts. Flip carefully with a spatula.
6. Repeat and Serve: Remove the finished quesadilla to a cutting board and repeat steps 3 through 5 with remaining butter, tortillas, cheese, and eggs. Let both quesadillas rest for a minute before slicing into wedges and serving warm.

Notes

• Using fresh, large eggs yields fluffier scrambled eggs.
• Low and slow heat prevents the tortilla from burning and ensures melted cheese.
• You can substitute butter with a neutral oil if preferred.
• Whole wheat or low-carb tortillas can be used as alternatives to flour tortillas.
• Undercooking the eggs slightly before assembling is key to avoiding dry scrambled eggs.

Keywords: Cheddar Egg Quesadilla, Breakfast Quesadilla, Cheesy Egg Quesadilla, Easy Breakfast Recipe, Skillet Quesadilla