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Breakfast quesadilla

Quick Breakfast Quesadilla


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 quesadilla 1x
  • Diet: Vegetarian

Description

Need breakfast or dinner in a hurry? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar!


Ingredients

Scale
  • 2 tablespoons finely diced red bell pepper
  • 2 eggs*
  • 1/4 cup black beans
  • 2 tablespoons butter, divided
  • 1/8 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/3 cup shredded cheddar cheese
  • 2 6” tortillas (flour or corn)
  • For dipping: Guacamole, salsa, and sour cream

Instructions

  1. Dice the bell pepper. Whisk the eggs* in small bowl with a fork, and add the salt and pepper. Drain and rinse the black beans. 
  2. Add 1 tablespoon butter to a small nonstick skillet and heat on medium until melted. Add the eggs to the pan and cook for about 1 minute until starting to firm up. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Sprinkle on the black beans, bell pepper, and kosher salt. Keep cooking, scraping occasionally until eggs are fully cooked, about 2 minutes. Remove to bowl and set aside.
  3. Add the remaining 1 tablespoon butter to the skillet and heat over medium high heat. Add a tortilla, half the shredded cheese, the scrambled eggs, remaining cheese, and the other tortilla. Cook 1 to 2 minutes per side, until browned and crispy. Cut into wedges and serve with guacamole and salsa for dipping. 

Notes

*Step it up with chorizo-style eggs and add the following spices to the eggs while whisking: 3/4 teaspoon chili powder, 3/4 teaspoon garlic powder and 3/4 teaspoon cumin.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Breakfast quesadilla, Breakfast quesadilla recipe