Name: Cheddar Egg Quesadilla
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 2 eggs; 1 tbsp milk (optional); Salt and black pepper to taste; 1 tsp butter or oil; 1/3 cup shredded cheddar cheese; 1 medium flour tortilla; Optional: chopped spinach, diced tomatoes, onions, cooked sausage

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Cheddar Egg Quesadilla is a simple, satisfying breakfast (or anytime) meal that combines fluffy scrambled eggs and melty cheddar cheese inside a crispy golden tortilla. It’s quick to make, easy to customize, and always hits the spot when I want something warm, cheesy, and filling.

Why You’ll Love This Recipe

I love this recipe because it takes just minutes to make and uses ingredients I almost always have on hand. The crispy tortilla contrasts perfectly with the soft, cheesy egg filling, making every bite delicious. Whether I eat it on its own or pair it with salsa, avocado, or hot sauce, it’s one of my favorite go-to meals when I need something fast and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Milk (optional, for fluffier eggs)
Salt
Black pepper
Butter or oil (for cooking)
Shredded cheddar cheese
Flour tortillas (medium or large size)
Optional add-ins: chopped spinach, tomatoes, onions, cooked sausage

Directions

I whisk the eggs in a bowl with a pinch of salt, pepper, and a splash of milk if I want them extra fluffy.
In a nonstick skillet, I melt a bit of butter and scramble the eggs until just set, then remove them from the pan.
I wipe out the skillet, then place a tortilla in the pan over medium heat.
I sprinkle half of the tortilla with shredded cheddar, then layer the scrambled eggs on top.
I fold the tortilla in half and cook for 2–3 minutes per side, until the outside is golden and the cheese is melted.
I slice it into wedges and serve hot, sometimes with a side of salsa or sliced avocado.

Servings and timing

This recipe makes 1 quesadilla (1–2 servings).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes add sautéed veggies like mushrooms or bell peppers to the eggs, or mix in fresh herbs like chives or cilantro. For extra protein, I include cooked sausage, or black beans. I’ve even made a spicy version with jalapeños and pepper jack cheese for a bold twist.

storage/reheating

If I have leftovers, I wrap them tightly and store them in the fridge for up to 2 days. To reheat, I warm the quesadilla in a skillet over low heat to keep the tortilla crispy, or microwave it for about 30 seconds for convenience. I don’t recommend freezing, as the texture of the eggs changes too much.

FAQs

Can I use other types of cheese?

Yes, I sometimes use Monterey Jack, mozzarella, or a Mexican blend. As long as it melts well, it works.

How do I keep the tortilla crispy?

I cook the quesadilla over medium heat and avoid overfilling it so the edges stay sealed and crisp. A little butter in the pan helps, too.

Can I make this ahead of time?

Yes, I cook and cool the eggs ahead, then assemble and cook the quesadilla when I’m ready to eat. It only takes a few minutes.

Is this recipe kid-friendly?

Absolutely. It’s a simple combo of eggs and cheese in a crispy tortilla—something most kids love. I cut it into small wedges for easy eating.

What’s the best tortilla to use?

I usually use medium flour tortillas for balance, but I’ve also tried whole wheat and low-carb versions. They all work well.

Conclusion

Cheddar Egg Quesadilla is a fast, delicious meal that I can enjoy any time of day. It’s versatile, filling, and endlessly customizable based on what I have in the fridge. Whether I’m starting the morning or looking for a quick lunch or dinner, this recipe always delivers comfort and flavor.