Description
A delicious and easy-to-make breakfast quesadilla filled with scrambled eggs, beans, cheddar cheese, and fresh herbs. Perfect for a protein-rich meal any time of day.
Ingredients
Scale
Egg Mixture
- 2 eggs
- Hot sauce, like Cholula, to taste
- Pinch of salt
- ⅓ cup cooked pinto beans or black beans, rinsed and drained
Quesadilla Filling and Assembly
- 2 teaspoons butter or extra-virgin olive oil
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped cilantro
- 1 tablespoon chopped pickled jalapeño (optional)
- 1 medium (8”) whole grain tortilla
- ½ cup (packed) grated sharp cheddar cheese
- Salsa or additional hot sauce, for serving
Instructions
- Prepare the eggs: In a bowl, whisk together the eggs, hot sauce, and salt until well blended. Stir in the rinsed and drained beans, then set the mixture aside.
- Cook the eggs: Heat the butter in a medium skillet over medium heat until bubbling. Pour in the egg and bean mixture and cook, stirring frequently, until the eggs are just set, about 1 to 3 minutes. Transfer the eggs to a bowl to pause cooking and prevent overcooking. Stir in the green onion, cilantro, and pickled jalapeño, if using.
- Warm the tortilla: In a separate large skillet, warm the tortilla over medium heat, flipping occasionally until it’s pliable and heated through.
- Assemble the quesadilla: On one half of the warmed tortilla, evenly sprinkle half of the grated cheddar cheese. Add the scrambled eggs mixture on top of the cheese, then sprinkle the remaining cheese over the eggs.
- Cook the quesadilla: Fold the empty half of the tortilla over the fillings. Cook until the bottom side is golden and crispy, about 1 to 2 minutes, adjusting heat as needed to prevent burning. Flip carefully and cook the other side until also golden and crispy.
- Rest and serve: Remove the skillet from heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes to set before slicing into two wedges with a sharp knife. Serve immediately with salsa or extra hot sauce on the side.
Notes
- This breakfast quesadilla is a protein-packed meal suitable for breakfast, brunch, or dinner.
- The recipe yields one folded quesadilla; multiply ingredients to make more servings.
- Can cook two quesadillas at once if you have a large skillet.
- Adjust the amount of hot sauce and jalapeño to your heat preference.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 660
- Sugar: 1.2 g
- Sodium: 1225.4 mg
- Fat: 39.2 g
- Saturated Fat: 18.6 g
- Unsaturated Fat: 20.0 g
- Trans Fat: 0.6 g
- Carbohydrates: 42.9 g
- Fiber: 3.2 g
- Protein: 33.7 g
- Cholesterol: 448.6 mg
