Description
These Cheddar Egg Quesadillas are crispy on the outside, fluffy on the inside, and packed with rich scrambled eggs and melty sharp cheddar cheese—perfect for a fast, satisfying breakfast.
Ingredients
- 4 large flour tortillas (8–10 inch) – crisp on the outside while staying soft and pliable
- 8 large eggs – fresh eggs create the fluffiest scramble
- 2 tablespoons milk or heavy cream – keeps eggs tender and creamy
- 2 cups shredded sharp cheddar cheese – bold flavor and excellent melt
- 2 tablespoons unsalted butter – for cooking eggs and toasting quesadillas
- ½ teaspoon salt – enhances all flavors
- ¼ teaspoon black pepper – adds gentle warmth
Instructions
- In a medium bowl, whisk eggs, milk, salt, and black pepper for about 30 seconds until light and frothy.
- Heat a non-stick skillet over medium-low heat and melt 1 tablespoon butter. Add eggs and gently scramble, folding until about 80% cooked. Remove from heat.
- Wipe skillet clean and return to medium-low heat. Add ½ tablespoon butter and place one tortilla in the pan.
- Sprinkle ½ cup shredded cheddar over the tortilla, then add half of the scrambled eggs to one side.
- Fold tortilla over filling and cook 2–3 minutes per side until golden brown and cheese is fully melted.
- Remove and repeat with remaining tortillas, eggs, cheese, and butter.
- Rest briefly, slice into wedges, and serve warm.
Notes
- Slightly undercook eggs before assembling to prevent dryness.
- Cook quesadillas low and slow for best crisp and melt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American