My favorite breakfast quesadillas filled with soft scrambled eggs, green chiles, melted cheese and herbs. These are quick, taste amazing, and perfect for any time of day!
Whether you are making them for breakfast, lunch, or dinner, these breakfast quesadillas are quick, simple, and absolutely delicious. We fill flour tortillas with soft scrambled eggs, melty cheese, and my secret ingredient, canned diced green chiles! Then, we cook them in a skillet until golden brown and toasty.
For more breakfast recipes like this one, see our breakfast tacos with scrambled eggs and potatoes and these breakfast burritos with spinach and feta. We also have these breakfast sandwiches, which I love keeping in my freezer for busy mornings.
Key Ingredients
- Scrambled Eggs: If you’ve followed us for a while, you may already know our favorite method for soft and creamy scrambled eggs. We don’t add any extras (like cream) and simply cook them in butter with salt. You can watch me make scrambled eggs by hopping over to our scrambled eggs recipe.
- Green Chiles: I buy the little 4 ounce cans of diced green chiles and add them to so many of my favorite dishes (I especially love the Hatch brand). You can buy them mild or hot, so use what works best for your tastes. Some other recipes we use them in are these breakfast tacos, our white bean chicken chili, and our homemade queso.
- Cheese: Use something mild and melty. I love Monterey Jack, white cheddar, or my favorite, queso de Oaxaca. For a non-dairy option, swap the cheese for my favorite vegan queso!
- Tortillas: We use flour tortillas, but you can swap them for corn if you prefer them. Store-bought is fine, or if you are up for it, try homemade. Here’s our recipes for soft flour tortillas and corn tortillas.
Our Favorite Breakfast Quesadillas
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Breakfast quesadillas with soft scrambled eggs, green chiles, melted cheese and herbs. These are quick, taste amazing, and perfect for any time of day!
Watch Us Make the Recipe
You Will Need
2 large flour tortillas
1/2 tablespoon butter
4 large eggs
1/8 teaspoon salt, or more to taste
3/4 cup shredded cheese like Monterey Jack, cheddar, or queso de Oaxaca
1 (4oz) can diced green chilies, hot or mild, depending on preference
4 to 5 sprigs fresh cilantro
Spray oil or oil brushed onto pan
Directions
- Make Scrambled Eggs
1Melt the butter in a medium non-stick pan over medium-low heat.
2Crack eggs into a bowl, add a pinch of salt and whisk until well blended. Let sit for 5 to 10 minutes.
3When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
4Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.
- Make Quesadillas
1Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
2Spread a quarter of the cheese over the tortilla and then spoon a quarter of the scrambled eggs onto one half. Scatter a tablespoon or so of the diced chilies on top of the eggs, add a couple sprigs of cilantro, and then carefully fold the tortilla in half. Use a spatula to gently press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
3Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadilla. Keep cooked quesadillas warm in a 200°F oven while you finish making the remaining quesadillas.
Adam and Joanne's Tips
- Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.
- Optional toppings: These are delicious as-is, but for more ways to serve them, try them with a side of pico de gallo, sliced avocado or guacamole, sour cream, or this roasted tomatillo salsa.
- The nutrition facts provided below are estimates.
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Going to make chicken enchiladas today. Thank you so much, going to be so Good.
It was deeeeeeeeeelish! Served with refried beans that I added a bit of sour cream and a dash of Franks hot sauce and topped with extra old cheddar! Thanks you 2!
Love it! So glad you enjoyed it 🙂
Thank you for this and all of your other recipes and videos. I will be trying this tomorrow morning along with some refried beans. I’ll come back and rate it tomorrow. BTW – I am now officially starved! Way to go guys! Must stop looking at your videos now LOL