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Crispy Breakfast Quesadillas

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Delightful breakfast quesadillas filled with fluffy scrambled eggs and gooey cheese, perfect for busy mornings or leisurely brunches.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2 tablespoons whole milk or cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 8 flour tortillas (8-inch size)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • Sour cream, for serving (optional)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Optional add-ins: diced cooked bacon, sautéed bell peppers, diced avocado

Instructions

  1. In a mixing bowl, crack the eggs, then add the milk or cream, along with salt and pepper. Whisk until smooth and frothy.
  2. Preheat a skillet over medium-low heat. Melt the butter and pour in the egg mixture. Stir gently until the eggs are softly set, about 3-4 minutes, then remove from heat.
  3. Wipe the skillet clean and reheat it over medium heat. Lay one tortilla flat in the pan and sprinkle about 1/4 cup of cheese over half of it.
  4. Spoon half of the scrambled eggs on top of the cheese and add cilantro if desired.
  5. Fold the tortilla over, creating a half-moon shape, and press down gently. Cook for 2-3 minutes until golden and crispy, then flip and cook the other side for another 2-3 minutes.
  6. Transfer to a plate and repeat with the remaining tortillas and filling. Serve immediately with sour cream, salsa, or your favorite hot sauce.

Notes

For a crispy finish, consider brushing the tortillas lightly with oil before cooking. Store leftovers in an airtight container in the refrigerator for up to three days.

Find it online: https://breakfastrecip.com/crispy-breakfast-quesadillas/