Simple Breakfast Quesadillas
Author: Cookie and Kate Prep
Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 1 quesadilla 1x
This easy breakfast quesadilla recipe is so delicious! Serve these protein-rich quesadillas stuffed with scrambled eggs, beans and herbs for breakfast, brunch or dinner. Recipe as written yields 1 folded quesadilla; multiply as necessary. You can make 2 at once in a large skillet.
Hot sauce, like Cholula
Pinch of salt
⅓ cup cooked pinto beans or black beans, rinsed and drained
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
½ cup (packed) grated sharp cheddar cheese
Salsa or additional hot sauce, for serving
To prepare the eggs: In a bowl, whisk the eggs with the hot sauce and salt until they are well blended. Add the beans and set aside.
To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla). Stir in the green onion, cilantro and jalapeño.