Don’t get me wrong — I’m a big fan of breakfast burritos, but I like the harder-to-find breakfast quesadilla even more. It just has that perfect ratio of crispy, browned tortilla, melty cheese, and eggs. Here’s one that you can have pre-made in the freezer, so any weekday morning can start with a quesadilla.
While quesadillas are great hand-held foods, you do have to watch for dripping cheese and escaping filling when they’re cut into wedges. I shamelessly took an idea from Taco Bell, the Crunch Wrap, and utilized their great technique for folding the tortilla over the filling so none of the filling is exposed. (You can even watch their instructional video here!) It takes a little practice, but once you get them in the pan, they hold together nicely once the cheese melts.
As for what to put in breakfast quesadillas, cheese is a given, and while you can use scrambled eggs, I like to use leftover frittata that’s already loaded with meat and veggies instead. These cute little portable quesadillas can also be frozen and just popped into a toaster oven or microwave for a no-prep breakfast.
I know what you’re making this weekend!
- 4 (10-inch) flour tortillas
- 1 cup chopped frittata or scrambled eggs
- Mexican hot sauce (optional)
- 1 cup shredded cheese, such as cheddar or Monterey Jack
- Place a large frying pan or griddle over medium heat. Meanwhile, assemble the quesadillas.
- Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until soft and pliable, about 30 seconds.
- Place the tortillas on a work surface. Divide the eggs onto the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle with hot sauce, if using. Divide the cheese over the eggs.
- To fold the quesadillas, fold the top of the tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have about 5 folds). Carefully flip the quesadilla over and repeat with the remaining tortillas.
- Place the quesadillas, folded-side down, in the heated pan or griddle, as many as will fit in a single layer. Cook until browned and the cheese is melted, 4 to 5 minutes on each side. Repeat as needed until all the quesadillas are cooked. If not serving immediately, let cool completely and wrap each quesadilla tightly in foil. Refrigerate or freeze in a resealable plastic bag.
- Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated or about 30 minutes if frozen.
- You can also microwave on a paper towel on high for 1 to 2 minutes.