Description
This Simple Breakfast Quesadilla recipe combines fluffy scrambled eggs, protein-rich beans, sharp cheddar cheese, and fresh herbs wrapped in a whole grain tortilla. It’s a quick, satisfying meal perfect for breakfast, brunch, or even a light dinner, offering a delicious and nutritious start to your day with bold flavors and a crispy finish.
Ingredients
Scale
Egg Mixture
- 2 eggs
- Hot sauce, like Cholula, to taste
- Pinch of salt
- 1/3 cup cooked pinto beans or black beans, rinsed and drained
Quesadilla Filling & Cooking
- 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
- 1/2 cup (packed) grated sharp cheddar cheese
Serving
- Salsa or additional hot sauce, for serving
Instructions
- Prepare the eggs: In a bowl, whisk the eggs with hot sauce and a pinch of salt until fully blended. Stir in the rinsed and drained beans and set aside.
- Cook the eggs: Heat butter in a medium skillet over medium heat until bubbling. Pour in the egg and bean mixture, stirring frequently until eggs are just set, approximately 1 to 3 minutes. Transfer the cooked eggs to a bowl to stop cooking. Mix in green onion, cilantro, and jalapeño if using.
- Warm the tortilla: In a separate large skillet, warm the whole grain tortilla over medium heat, flipping occasionally until heated through.
- Assemble the quesadilla: Sprinkle half the shredded cheddar cheese over one half of the warmed tortilla. Add the scrambled eggs mixture on top of the cheese, then sprinkle the remaining cheese over the eggs.
- Cook the quesadilla: Fold the tortilla over the filling and press gently. Cook until the bottom side is golden and crispy, about 1 to 2 minutes. Flip the quesadilla carefully and cook the other side until golden and crispy as well. Reduce heat as needed to avoid burning.
- Serve: Remove from heat, transfer to a cutting board, and let it cool for a few minutes to set. Slice into two portions with a sharp knife and serve immediately with salsa or extra hot sauce on the side.
Notes
- This recipe yields one folded quesadilla; multiply ingredients to serve more.
- You can cook two quesadillas at once if you have a large skillet.
- The combination of beans and eggs makes for a filling, protein-rich meal suitable any time of day.
- Adjust the level of heat by adding more or less jalapeño and hot sauce.
- Use a well-seasoned cast iron or nonstick skillet for best cooking results.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 660
- Sugar: 1.2 g
- Sodium: 1225.4 mg
- Fat: 39.2 g
- Saturated Fat: 18.6 g
- Unsaturated Fat: 19.4 g
- Trans Fat: 0.6 g
- Carbohydrates: 42.9 g
- Fiber: 3.2 g
- Protein: 33.7 g
- Cholesterol: 448.6 mg
