Egg and Cheese Breakfast Quesadillas Recipe

Eggs: The main protein component, providing a rich and creamy texture when scrambled.

Flour tortillas: These act as the crispy outer layer, holding all the delicious fillings together.

Shredded cheese: Adds a melty, gooey element to the quesadillas, enhancing the overall flavor.

Butter: Used to cook the eggs and toast the tortillas, adding a rich, buttery taste.

When making scrambled eggs, ensure to cook them on low to medium heat to achieve a creamy texture. Overcooking can result in dry and rubbery eggs. For an extra layer of flavor, consider adding a pinch of salt and pepper while beating the eggs. When placing the tortilla in the skillet, make sure the pan is hot enough to create a crispy exterior but not too hot to burn the tortilla before the cheese melts.

• large eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and flavor of scrambled eggs, making it a great vegan alternative.

• large eggs - Substitute with chia seeds: Mix chia seeds with water to create a gel-like consistency that can act as a binding agent similar to eggs.

• flour tortillas - Substitute with corn tortillas: Corn tortillas are a gluten-free alternative that provide a different texture and flavor.

• flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer more fiber and nutrients compared to regular flour tortillas.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast has a cheesy flavor and is a popular vegan alternative to cheese.

• shredded cheese - Substitute with vegan cheese: Vegan cheese melts similarly to regular cheese and is suitable for those avoiding dairy.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to cook the quesadillas without compromising flavor.

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

• Allow the quesadillas to cool completely before storing to prevent condensation, which can make them soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.
• Place the wrapped quesadillas in an airtight container or a resealable plastic bag to further protect them from moisture and odors.
• Store the container or bag in the refrigerator if you plan to consume the quesadillas within 3-4 days.
• For longer storage, place the wrapped quesadillas in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the quesadillas to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• To reheat, remove the quesadillas from the freezer and unwrap. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
• Alternatively, reheat the quesadillas in a skillet over medium heat. Cook for 2-3 minutes on each side until the tortillas are crispy and the cheese is melted.
• For an oven method, preheat the oven to 350°F (175°C). Place the quesadillas on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes or until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the quesadillas on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until the cheese is melted and the tortillas are crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the quesadillas in the skillet and cover with a lid. Cook for about 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.

• Microwave Method: Place the quesadillas on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for about 1-2 minutes, or until the cheese is melted. Note: This method may result in softer tortillas.

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

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadillas in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the cheese is melted and the tortillas are crispy.

• Skillet: Used to cook the scrambled eggs and to assemble and cook the quesadilla until golden brown.

• Bowl: Used to beat the eggs before cooking.

• Whisk: Used to beat the eggs in the bowl.

• Spatula: Used to scramble the eggs in the skillet and to flip the quesadilla.

• Knife: Used to cut the quesadilla into wedges.

• Cutting board: Used as a surface to cut the quesadilla into wedges.

Pre-scramble the eggs: Beat and scramble the eggs the night before. Store them in the fridge to save time in the morning.

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

Multi-task: While the butter is melting, get your tortillas and cheese ready.

Cook in batches: If making multiple quesadillas, cook the eggs and assemble all at once.

Use a large skillet: A larger skillet allows you to cook more quesadillas at the same time.