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Creamy Breakfast Quesadilla with Eggs and Cheese

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A quick and easy breakfast quesadilla featuring creamy scrambled eggs and melted cheese inside a crisp tortilla, perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 4 large eggs (preferably room temperature)
  • 2 tablespoons whole milk or half-and-half
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 2 large (10-inch) flour tortillas
  • 1 cup shredded cheese (cheddar or a blend of cheddar and Monterey Jack)
  • Optional add-ins: fresh chopped chives or green onions, cooked crispy bacon or breakfast sausage, avocado slices, salsa

Instructions

  1. Whisk the eggs: In a medium bowl, crack 4 large eggs and add 2 tablespoons of whole milk or half-and-half. Season with a pinch of salt and freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (approx. 2 minutes).
  2. Cook the eggs: Heat 1 tablespoon of unsalted butter over medium-low heat in your skillet. Once melted and slightly bubbling, pour in the egg mixture. Let it sit undisturbed for about 10 seconds, then gently stir with a spatula, pushing the eggs from the edges to the center. Cook until softly set but still creamy, about 2-3 minutes total. Remove from heat early; they’ll finish cooking in the quesadilla (approx. 5 minutes).
  3. Prepare the quesadilla: Lay one 10-inch flour tortilla flat on a clean surface. Sprinkle ½ cup of shredded cheese evenly over the tortilla, leaving a small border around the edges. Spoon the creamy scrambled eggs on top of the cheese, spreading gently. Top with the remaining ½ cup of shredded cheese.
  4. Assemble and cook: Place the second tortilla on top, pressing down lightly. Wipe out your skillet and warm it over medium heat. Carefully transfer the assembled quesadilla to the skillet. Cook for about 3-4 minutes, or until the bottom tortilla is golden and crisp. Use a wide spatula to carefully flip the quesadilla. Cook the other side another 3-4 minutes until golden and the cheese inside is melted.
  5. Rest and slice: Transfer the cooked quesadilla to a plate and let it rest for 2 minutes to help the cheese set slightly and prevent filling from spilling out. Use a sharp knife or pizza cutter to cut into wedges.
  6. Serve warm with optional sides like salsa, avocado slices, or a dollop of sour cream. Garnish with freshly chopped chives if desired.

Notes

Cook eggs on medium-low heat to keep them creamy and avoid rubberiness. Use butter for richness but avoid browning it. Freshly shredded cheese melts better than pre-shredded. Rest quesadilla for 2 minutes before slicing to prevent cheese from oozing out. For a crispier quesadilla, use a touch of oil instead of butter when crisping tortillas. If tortilla browns too quickly, lower heat and cover pan briefly to melt cheese without burning.

Nutrition

Keywords: breakfast quesadilla, creamy eggs, cheesy quesadilla, quick breakfast, easy morning meal, scrambled eggs, melted cheese, tortilla

Find it online: https://juliamadeit.com/creamy-breakfast-quesadilla-with-eggs-and-cheese-easy-recipe-for-a-perfect-morning-meal/