Breakfast Quesadilla Recipe

Flour tortillas: Large, soft tortillas that will hold the fillings and crisp up nicely when cooked.

Eggs: Beaten and scrambled to create a fluffy and protein-rich filling.

Cheese: Shredded cheese that melts beautifully, adding a creamy texture and rich flavor.

Bell pepper: Diced for a fresh, crunchy element that complements the eggs and cheese.

Onion: Diced and sautéed to add a savory depth of flavor.

Butter: Used to sauté the veggies and add a rich, buttery flavor to the quesadilla.

Salt: Seasoning to enhance the flavors of the ingredients.

Pepper: Adds a bit of spice and depth to the scrambled eggs.

When cooking the bell pepper and onion, make sure to dice them uniformly to ensure even cooking. This will help them soften at the same rate and blend seamlessly with the scrambled eggs. Additionally, when flipping the quesadilla, use a wide spatula to support the entire surface, preventing any filling from spilling out.

• flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor, making the quesadilla gluten-free if needed.

• flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas provide more fiber and a slightly nutty taste.

• beaten eggs - Substitute with egg whites: Egg whites reduce the fat and cholesterol content while still providing protein.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a great vegan alternative that mimics the texture of scrambled eggs.

• shredded cheese - Substitute with vegan cheese: Vegan cheese is a dairy-free option that melts similarly to regular cheese.

• shredded cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and a different texture to the quesadilla.

• diced bell pepper - Substitute with diced tomatoes: Diced tomatoes provide a juicy and slightly acidic flavor.

• diced bell pepper - Substitute with diced zucchini: Diced zucchini offers a mild flavor and adds a different texture.

• diced onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• diced onion - Substitute with shallots: Shallots offer a sweeter and more delicate onion flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a different flavor profile.

• butter - Substitute with coconut oil: Coconut oil provides a subtle coconut flavor and is a good dairy-free alternative.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick to the quesadilla.

• Allow the breakfast quesadilla to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents them from sticking together.
• Place the wrapped quesadillas in an airtight container or zip-top bag. Label the container with the date for easy tracking.
• Store the quesadillas in the refrigerator for up to 3 days. For longer storage, place them in the freezer.
• When freezing, ensure the quesadillas are laid flat in the freezer to maintain their shape. Once frozen, you can stack them to save space.
• To reheat, remove the quesadilla from the wrapping. For refrigerated quesadillas, heat in a skillet over medium heat until warmed through and crispy. Alternatively, microwave for 1-2 minutes, though this may result in a softer texture.
• For frozen quesadillas, thaw in the refrigerator overnight or use the defrost setting on your microwave. Then, follow the same reheating instructions as for refrigerated quesadillas.
• To maintain the crispy texture, consider reheating in an oven or toaster oven at 350°F (175°C) for about 10 minutes, flipping halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover breakfast quesadilla on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes, or until the quesadilla is heated through and the cheese is melted.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet and cover it with a lid. Cook for about 3-5 minutes on each side, or until the tortilla is crispy and the cheese is melted. This method helps maintain the crispiness of the tortilla.

• Microwave Method: Place the quesadilla on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on high for about 1-2 minutes, or until heated through. Be cautious as this method may make the tortilla a bit soggy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quesadilla on the toaster oven tray. Heat for about 5-7 minutes, or until the cheese is melted and the tortilla is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadilla in the air fryer basket. Cook for about 3-5 minutes, or until the cheese is melted and the tortilla is crispy. This method gives a nice crunch to the tortilla.

• Grill Method: Preheat your grill to medium heat. Wrap the quesadilla in aluminum foil to prevent it from burning. Grill for about 5-7 minutes, turning occasionally, until the cheese is melted and the tortilla is heated through.

• Skillet: A flat-bottomed pan used for cooking the quesadilla and scrambling the eggs.

• Spatula: A tool used for flipping the quesadilla and stirring the scrambled eggs.

• Knife: Used for dicing the bell pepper and onion.

• Cutting board: A surface for safely chopping the vegetables.

• Mixing bowl: A bowl to beat the eggs in.

• Whisk: A utensil used to beat the eggs until they are well mixed.

• Measuring cups: Tools to measure the cheese, bell pepper, and onion accurately.

• Plate: A dish to place the cooked quesadilla on before cutting.

• Pizza cutter: An optional tool for cutting the quesadilla into wedges.

• Tongs: Useful for flipping the quesadilla if you prefer them over a spatula.

Prep ingredients ahead: Dice the bell pepper and onion the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Cook in batches: If making multiple quesadillas, cook the scrambled eggs and veggies in one go, then assemble each quesadilla.

Microwave option: Warm the tortillas in the microwave for a few seconds to make them more pliable and easier to handle.