Simple Breakfast Quesadillas

If you’re looking for a quick, cozy breakfast that your whole family will love, these simple breakfast quesadillas deliver. Packed with protein-rich eggs and savory beans, they come together in about 15 minutes. The delightful crunch of the tortilla paired with gooey melted cheese and the warmth of spices makes each bite truly satisfying.

Simple Breakfast Quesadillas

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Quick and cozy breakfast quesadillas packed with protein-rich eggs and savory beans, perfect for the whole family.

• Author: anytimesrecipegmail-com
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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• 2 eggs
• Hot sauce, such as Cholula
• Pinch of salt
• ⅓ cup cooked pinto beans or black beans, rinsed and drained
• 2 teaspoons butter or extra-virgin olive oil
• 1 tablespoon chopped green onion
• 1 tablespoon finely chopped cilantro
• 1 tablespoon chopped pickled jalapeño (optional)
• 1 medium (8”) whole grain tortilla
• ½ cup (packed) grated sharp cheddar cheese
• Salsa or additional hot sauce for serving

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Instructions

1. Whisk the eggs in a bowl with hot sauce and a pinch of salt until blended. Gently fold in the rinsed beans and set aside.
2. Heat butter in a medium skillet over medium heat until bubbly. Pour in the egg mixture and stir frequently until just set, about 1 to 3 minutes. Remove from heat and stir in green onion, cilantro, and jalapeño.
3. In a separate large skillet, warm the tortilla over medium heat, flipping occasionally. Sprinkle half of the cheese over one side, layer on the scrambled eggs, then the remaining cheese. Fold the tortilla over and press gently.
4. Cook until golden and crispy, about 1 to 2 minutes per side. Transfer to a cutting board, let cool for a minute, slice, and serve hot with salsa or hot sauce.

Notes

For extra crispiness, use a cast iron skillet.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 425
• Sugar: 1g
• Sodium: 600mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 300mg

Why You’ll Love This Recipe

I remember the first time I made these breakfast quesadillas for my kids on a chilly Saturday morning. The sun peeking through the window, the smell of sizzling eggs and melted cheese wafting through the air, and my little ones eagerly awaiting their breakfast made it a moment to cherish. They called these “cheesy eggs in a hug,” and honestly, I couldn’t agree more. It’s an easy meal that wraps you in warmth, making busy mornings feel calmer and delicious.

Let’s Cook It Together

What You’ll Need

• 2 eggs
• Hot sauce, such as Cholula
• Pinch of salt
• ⅓ cup cooked pinto beans or black beans, rinsed and drained
• 2 teaspoons butter or extra-virgin olive oil
• 1 tablespoon chopped green onion
• 1 tablespoon finely chopped cilantro
• 1 tablespoon chopped pickled jalapeño (optional)
• 1 medium (8”) whole grain tortilla
• ½ cup (packed) grated sharp cheddar cheese
• Salsa or additional hot sauce for serving

Step-by-Step Directions

Prepare the eggs: Start by whisking the eggs in a bowl with hot sauce and a pinch of salt until blended. Gently fold in the rinsed beans and set this aside.

Cook the eggs: Heat butter in a medium skillet over medium heat until bubbly. Pour in the egg mixture, stirring frequently until just set, which should take about 1 to 3 minutes. Remove the eggs from the skillet and transfer them to a bowl, stirring in green onion, cilantro, and jalapeño to add that extra zing.

Cook the quesadilla: In a separate large skillet, warm the tortilla over medium heat while flipping it occasionally. Once warm, sprinkle half of the cheese over one side of the tortilla. Layer on the scrambled eggs, followed by the remaining cheese. Fold the other half of the tortilla over the top, pressing gently.

Let your quesadilla cook until it’s golden and crispy on the bottom, which usually takes about 1 to 2 minutes. Flip it carefully using a spatula, and cook the other side until it reaches the same golden perfection. Once done, transfer the quesadilla to a cutting board and allow it to cool for a minute. Slice it into wedges and serve hot with your favorite salsa or a dash of hot sauce.

Nutrition Values

• Calories: 425
• Protein: 25g
• Carbs: 30g
• Fat: 21g
• Fiber: 5g

Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.

Perfect Pairings for This Dish

These breakfast quesadillas can be served on their own, but I love pairing them with a refreshing side of sliced avocado or a colorful fruit salad. A cup of freshly brewed coffee or a bright smoothie enhances the cozy feeling of a lazy weekend brunch. For those weeknight dinners when breakfast-for-dinner feels like a treat, swap in some sautéed veggies for a heartier plate!

Keep It Fresh

To keep your leftover quesadillas fresh, store them in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze them once cooled. Just wrap each quesadilla tightly in foil or plastic wrap, laying them flat in a freezer-safe bag. They can be reheated straight from the freezer in a skillet over medium heat or in the oven at 350°F until heated through.

Pro Tips from My Kitchen

1. Timing Child Approval: If your kids are picky, don’t hesitate to let them help with the toppings. It’s a fun way to get them invested in eating their meals!
2. Texture Tips: For an extra crispy quesadilla, consider using a cast iron skillet; it retains heat beautifully!
3. Flavor Balance: If you’re unsure about the heat level, start with less hot sauce in the eggs and add more during serving.
4. Batch Cooking: Double the recipe for meal prep! They reheat nicely and save time during busy mornings.
5. Substitutions: If you don’t have green onions or cilantro, feel free to add in your favorite herbs or spices for a personal touch.

Fun Variations

1. Veggie Delight: Add sautéed bell peppers, mushrooms, or spinach for an extra nutritious twist.
2. Sweet Option: Swap out the savory elements and fill your quesadilla with scrambled eggs and a sprinkle of cinnamon with sliced bananas for a breakfast dessert!
3. Cheese Swap: Experiment with different cheeses like pepper jack for more heat or cream cheese for a creamy texture.

FAQs

Can I freeze this recipe?
Absolutely! Once cooled, wrap the quesadillas tightly and store them in a freezer-safe bag. They can be kept in the freezer for up to a month.

What’s the best substitute for pinto beans?
If you don’t have pinto beans, black beans work beautifully and add a slightly different flavor profile. You can also try refried beans for a super creamy consistency!

How long will this stay fresh?
In the fridge, these quesadillas will remain tasty for up to three days. Just ensure they are stored in an airtight container to maintain flavor and texture.

Can I double the recipe for meal prep?
Absolutely! Just double the ingredient quantities, and you can have a batch ready for the week ahead, perfect for busy mornings or quick dinners.

Getting your family excited about breakfast has never been easier! These simple breakfast quesadillas are sure to bring smiles to the table and fuel everyone for the day ahead. Happy cooking!