Breakfast quesadillas are my favorite quick breakfast. They are so simple but ridiculously satisfying and incredibly versatile. There’s nothing like a crispy corn tortilla paired with melty cheese and a rich egg. Instructions are included for a runny yolk and a firm, but creamy, yolk.
- 2 corn tortillas
- ¼ cup grated cheddar cheese
- 1 large egg
- 2 Tbsp grated cheddar cheese
Preheat a non-stick skillet for 5 minutes. Temperature depends on the desired doneness of your yolk. See notes below.
Have all your ingredients right by the skillet so you can work quickly. Spray skillet with non-stick cooking spray. Place 1 tortilla in the middle of the pan.
Sprinkle ¼ cup cheddar in the middle of the tortilla. Spread the cheese out in a circle leaving about a 2 inch circle of empty tortilla in the middle.
Crack the egg into the hole in the cheese. Sprinkle 2 tablespoons of cheese on top of the egg. Sprinkle with salt.
Top with second tortilla. Spray with cooking spray. Cook according to directions below depending on the desired doneness of your yolk.
For runny yolk:
Turn your stove to medium heat. After assembling quesadilla cover the pan and cook for 2 minutes. Flip quesadilla and cook uncovered for 2 more minutes.
For firm and creamy yolk:
Turn your stove in between medium and medium-low heat. After assembling quesadilla cover the pan and cook for 4 minutes. Flip quesadilla and cook uncovered for 3 more minutes.
These delightful little breakfast treats were first introduced to me years ago when my husband and I were white water rafting and we were served breakfast quesadillas. I’ve been making them ever since, mostly with leftover scrambled eggs. But I like the idea of having a whole egg in the middle and I finally got the method down.
My husband likes his yolks runny, which is hard to do in a breakfast quesadilla. The tricky thing is the egg can run out the side when you flip your quesadilla. But if you wait until the egg is set to flip it, the yolk cooks through while you’re crisping the second side. This is the beauty of the cheese ring. The cheese melts around the egg and holds it in place for the flip. So your egg is still runny but it doesn’t run out the sides. Then when you cut into it, you get golden lava perfection.
When I was a kid we only ate our eggs scrambled and we always cooked them until they were dry. I distinctly remember my first exposure to over easy eggs. I was 13 or 14 and I was at a sleepover and there was a huge platter of over easy eggs served with breakfast and I thought it was the strangest thing I had ever seen.
We didn’t watch much TV, and that was before I started browsing the Internet for recipes, but it still surprises me that I had no exposure to runny yolks before that. Now you can barely glance at your phone without seeing a sunny-side up egg on a piece of avocado toast.
I still don’t love my yolks runny, although I will eat eggs that way now instead of having some crazy identity crisis. My ideal breakfast quesadilla has a yolk that is set, but creamy.
Check out all that cheese!
Yum! I like to serve these plain with fruit on the side, but my husband likes to load his up with salsa, hot sauce, sour cream, etc. You could also add cooked sausage or veggies inside the quesadillas. Make these your own! But, most importantly, make them! Love them! Be happy, and eat cheese!