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Sliced quesadilla filled with eggs and cheese, fried until crisp
Quesadilla filled with soft scrambled eggs and melted cheese

Breakfast egg quesadilla

Author: Flavelo
Recipes Main Courses Quick Meals
The quesadilla is one of Mexican cuisine's most brilliant inventions: the name itself comes from the word 'queso' (cheese), and essentially refers to a folded, filled tortilla. In this breakfast version, the meeting of soft scrambled eggs and melting cheese creates a unique, creamy texture between the crisp layers of pastry. The secret lies in the timing: the eggs shouldn't be fully cooked before going into the tortilla, as they reach the perfect consistency whilst melting together with the cheese.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 470 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Non-stick frying pan (for easy turning)
  • Spatula or slice
  • Whisk or fork
  • Bowl for beating eggs
  • Box grater

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Grate the cheese on the coarse side of a grater and set aside. The cheese needs to be to hand when assembling.

Tip: Freshly grated cheese melts much better than shop-bought pre-grated versions because it doesn't contain anti-caking agents (e.g. starch).
2 ✓

Crack the eggs into a bowl, season with salt and pepper, then beat with a fork or whisk until uniform.

Tip: Salting helps break down the egg protein structure, resulting in a softer finish (protein denaturation).
3 ✓

Heat half the olive oil in a frying pan over a medium heat. Pour in the eggs and, stirring constantly, make very soft scrambled eggs. Remove from the heat whilst still just trembling and creamy.

Tip: Residual heat will continue to firm up the eggs in the pan and later inside the wrap.
4 ✓

Wipe out the frying pan or use another one. Place a tortilla wrap into the dry pan over a medium heat.

Tip: Dry toasting makes the wrap truly crisp; without fat, the tortilla's own flavour comes through better.
5 ✓

Sprinkle the entire surface of the tortilla thinly with cheese, then mound the eggs onto one half. Fold the empty half of the tortilla over the filled one (making a half-moon shape).

Tip: The cheese functions as glue: it holds the wrap together with the filling so it doesn't fall apart when turning.
6 ✓

Cook for 2-3 minutes per side until the wrap has golden brown spots and the cheese is visibly melted inside.

Tip: Use a flat plate or wide spatula for turning so the filling doesn't slide out.
7 ✓

Remove to a board, let rest for 1 minute, then cut into triangles. Repeat with the remaining ingredients.

Tip: During resting, the cheese cools slightly and firms up, so the filling doesn't all run out when cutting.

Recipe FAQ

Why did the filling turn out dry?
You probably overcooked the scrambled eggs before filling the quesadilla. The eggs continue to cook inside the wrap, so leave them slightly runnier at the start.
What should I do if the cheese isn't melting but the wrap is burning?
The heat is too high. Cook on a medium or lower heat to allow time for the heat to penetrate the filling before the outside blackens.
Can I make it in advance?
A quesadilla is best served fresh and crisp. If it sits, the wrap will soften from the steam of the filling.

Ingredients

  • 4 whole Tortilla wraps (wheat or corn)
  • 3 whole Eggs (Medium)
  • 200 g Trappist cheese (or good melting Cheddar)
  • 1 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper