These scrambled egg quesadillas are the ultimate quick and easy breakfast. With fluffy eggs, melty cheese, and crispy tortillas, they’re a quick, protein-packed recipe you’ll want to make again and again.

Egg Quesadilla
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

I love a healthy breakfast that takes less than 15 minutes and these scrambled egg quesadillas are exactly that. They’re high in protein, endlessly customizable, and perfect for busy mornings or lazy evenings. This is one of my favorite ways to use up eggs and tortillas when I’m not in the mood to meal prep, but still want something filling and satisfying. You can even prep the eggs ahead of time and just assemble and toast the quesadillas as needed.

Egg Quesadilla

Ingredients & Substitutions

  • Eggs: I used large eggs, but any size will do. You can also use egg whites or an egg substitute if preferred.
  • Milk or water: Just a splash helps the eggs stay tender and fluffy.
  • Salt & pepper: Classic seasoning, but feel free to spice it up with a pinch of garlic powder or smoked paprika.
  • Butter or oil: You’ll need a little butter or oil for scrambling the eggs. Use vegan butter or olive oil to make this dairy-free.
  • Tortillas: I used medium flour tortillas, but whole wheat or gluten-free tortillas work too.
  • Shredded cheese: You can use cheddar, mozzarella, or any blend that melts well. Try pepper jack for a spicy kick!
  • Optional toppings: Salsa, avocado, hot sauce, or even a dollop of sour cream.

How to Customize Your Quesadilla

  • Add sautéed veggies like spinach, mushrooms, or peppers.
  • Mix in black beans or pinto beans for extra protein and fiber.
  • Stir in fresh herbs like cilantro or chives for additional flavor.

How to Make Scrambled Egg Quesadillas

Whisk together eggs, milk, salt, and pepper.
Heat butter or oil in a nonstick skillet, then cook the eggs over medium heat, stirring gently until just set.
Place one tortilla in a clean skillet. Sprinkle half with shredded cheese and add 1/4 of the scrambled eggs.
Fold in half and cook for 2–3 minutes per side until golden and melty.
Slice into wedges and serve warm with your favorite toppings.

What to Serve with Egg Quesadillas

Serve these quesadillas with your favorite salsa, guacamole, burrito sauce, cilantro sauce, or quesadilla sauce for an added flavor boost.  If you’re adding these to a brunch spread, try pairing them with a simple fruit salad!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Egg Quesadilla

Egg Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 quesadillas 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These scrambled egg quesadillas are the ultimate quick and easy breakfast. With fluffy eggs, melty cheese, and crispy tortillas, they’re a quick, protein-packed recipe you’ll want to make again and again.

Ingredients

Scale
  • 4 large eggs
  • 1 tablespoon milk or water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon butter or oil
  • 4 medium flour tortillas (8-inch)
  • 1 cup shredded cheese (cheddar, mozzarella, or blend)
  • Optional: salsa, avocado, or hot sauce

Instructions

  1. Whisk eggs, milk, salt, and pepper in a bowl.
  2. Heat butter in a nonstick skillet over medium heat. Add eggs and cook, stirring gently until just set. Remove from heat.
  3. Place a tortilla in a clean skillet. Add 1/4 cup cheese and 1/4 of the eggs to half the tortilla. Fold over and cook 2–3 minutes per side, until golden brown and melty.
  4. Repeat with remaining tortillas.
  5. Slice and serve warm. Add your favorite toppings and enjoy!