Easy breakfast quesadilla recipe

Ingredients

• 4small tortillas
• 5large eggs
• 28 g (2 tablespoons)butter
• 2small tomatoes
• 100 g (1 cup)shredded cheese, such as cheddar
• 10 ml (2 teaspoons)frying oil
• to tastesalt
• to tasteblack pepper
• to servetomato salsa
• to serveavocado or guacamole
• to servefresh coriander

Instructions

1. 1

   Cook the tomatoes

   Peel and finely dice the tomatoes. Melt the butter in a pan and, once it is bubbling, add the tomatoes with their juice and seeds. Cook for about 2–3 minutes, until soft and thickened rather than runny.

2. 2

   Cook the eggs

   Beat the eggs and season with salt and pepper. Add them to the pan and cook over a low heat until nearly set: they should not be runny, but should not be fully cooked through.

3. 3

   Assemble the quesadillas

   Scatter a quarter of the cheese over one tortilla, add half the eggs, then scatter over another quarter of the cheese and cover with a second tortilla. Repeat with the remaining ingredients to make the other quesadilla.

4. 4

   Brown the quesadillas

   Heat 1 teaspoon of frying oil in a pan. When hot, add one quesadilla and cook over a medium-high heat for about a minute, or until golden brown, moving it once or twice so it does not stick. Turn it with a wide spatula, or use a plate to help, and brown the other side. Remove it from the pan and repeat with the second quesadilla.

5. 5

   Serve with toppings

   Sprinkle the quesadillas with salt and cut each into 4 or 6 pieces; a pizza cutter works well. Serve with tomato salsa, sliced avocado and coriander.

6. 6

   Enjoy the quesadillas

   Serve the quesadillas while warm.

What are breakfast quesadillas?

A quesadilla is a tortilla filled with cheese and other ingredients, then browned until the outside is crisp and the filling is warm. This version takes a Tex-Mex-inspired route with eggs and tomatoes, finished with cheddar and served with salsa and avocado.

The method builds flavour and texture in stages: the tomatoes are cooked down first, the eggs are left just shy of fully set, and the filled tortillas are browned in a pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 611 calories, 0g protein, 0g carbs, 0g fat.

The tortillas provide most of the carbohydrates, while butter, frying oil and cheddar contribute much of the fat. Eggs and cheddar supply most of the protein, with tomatoes adding freshness; serve with salsa and avocado, and add fruit or a simple salad if you want a more balanced plate.

Why cook the tomatoes first?

Tomatoes: cooking them with their juice and seeds softens them and thickens their liquid before the eggs go in. That matters because a runny filling can make the tortillas soggy and harder to turn.

Getting the eggs right

Low heat: cook the beaten eggs gently with the tomatoes until nearly set. They should no longer be runny, but keeping them slightly underdone leaves room for them to finish cooking inside the quesadillas.

Layering the filling

Cheese: the recipe divides it between the two quesadillas, with some underneath and some over the eggs. The cheese helps bind the filling as it melts, while the second tortilla keeps the eggs and tomatoes enclosed.

How to brown them evenly

Pan heat: use medium-high heat and wait until the oil is hot before adding a quesadilla. Move it once or twice as it cooks to help prevent sticking, then turn it carefully with a wide spatula or a plate.

When are they ready?

Golden tortillas: cook each side until browned, as described in the method. The filling should be hot and the cheese melted; avoid pressing hard, which can squeeze the filling out.

What to serve alongside

Fresh sides: tomato salsa adds a bright, tangy contrast, while sliced avocado or guacamole brings a creamy element. Coriander provides a fresh finish; serve these alongside so everyone can add them to taste.

Recipe notes & tips

• Cook the tomatoes until their liquid has thickened before adding the eggs.
• Season the eggs before they go into the pan.
• Keep the heat low while cooking the eggs so they stay tender.
• Divide the cheese evenly between the two quesadillas.
• Move each quesadilla gently as it browns to help stop it sticking.
• Use a wide spatula or a plate to make turning easier.

Variations

• Use Monterey Jack: swap it for the cheddar if you prefer a milder cheese.
• Add spring onions: scatter finely sliced spring onions into the egg mixture.
• Bring the heat: serve with a spicier tomato salsa.
• Choose guacamole: use it instead of sliced avocado for a creamy topping.
• Add black beans: include drained beans in the filling for a more substantial version.

Common mistakes to avoid

• Runny tomatoes: cook them until thickened before adding the eggs.
• Overcooked eggs: take them off the heat while they are nearly set, not fully cooked through.
• Too much filling: divide the egg mixture between the tortillas so they can be closed and turned.
• Cold oil: wait until the frying oil is hot before adding the quesadilla.
• Sticking tortillas: move each quesadilla once or twice as it browns.
• Rough turning: use a wide spatula or a plate to help turn it without spilling the filling.

How to store

These are best served warm straight after cooking. If needed, refrigerate leftovers in a covered container and reheat in a pan until hot; the tortillas may be less crisp after storage.

Frequently asked questions