Breakfast Quesadillas

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.

Breakfast Quesadillas


Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 2 corn tortillas
  • ¼ cup grated cheddar cheese
  • 1 large egg
  • 2 Tbsp grated cheddar cheese
  • salt

Instructions

  1. Preheat a non-stick skillet for 5 minutes. Temperature depends on the desired doneness of your yolk. See notes below.
  2. 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.
  3. 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.
  4. Crack the egg into the hole in the cheese. Sprinkle 2 tablespoons of cheese on top of the egg. Sprinkle with salt.
  5. Top with second tortilla. Spray with cooking spray. Cook according to directions below depending on the desired doneness of your yolk.

For runny yolk:

  1. 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:

  1. 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!

Enjoy!

Breakfast Quesadillas – Get Hooked on Cooking – Breakfast quesadillas are my favorite quick breakfast. They are so simple but ridiculously satisfyingly 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.

Cheesy Beef & Black Bean Casserole

This casserole is loaded with veggies and flavor! Roasted fajitas make a delicious topping and up your vegetable count even more! Although, I wouldn’t say no to some sour cream if I had it on hand. This is a great make-ahead meal, and who doesn’t love a night off from cooking?

Cheesy Beef & Black Bean Casserole

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8

Ingredients

Cheesy rice layer:

  • 4 cups cooked rice, quinoa, or riced cauliflower (find it pre-riced in the frozen vegetable aisle)
  • ½ cup salsa
  • ¼ cup milk, I used 2%
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp cumin
  • 1 7 oz can fire roasted green chilies
  • 8 oz American cheese

Beef and black bean layer:

  • 1 Tbsp vegetable oil
  • 1 lb 93% lean ground beef
  • 1 green bell pepper
  • 1 yellow onion
  • ½ cup salsa
  • ¼ cup taco seasoning
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 can black beans, rinsed and drained
  • 1 7 oz can fire roasted green chilies

For assembling casserole:

  • 8 oz Taco Bell mild border sauce
  • 1 cup shredded cheddar cheese

Instructions

Cheesy rice layer

  1. If using riced cauliflower, add it to a pot and cook until there is no excess water. Remove cauliflower from pot and turn heat to low. 

  2. Add remaining ingredients in cheesy rice layer to pot (leaving rice, quinoa, or cauliflower to the side).

  3.  Cook on low, stirring frequently, until cheese is melted. Remove from heat and stir in your rice, quinoa, or cauliflower.

Beef & black bean layer

  1. Add oil to a separate pan or pot. Heat over medium-high heat. 

  2. Brown ground beef in the oil. It does not need to be cooked through, just browned. 

  3. Add remaining beef and bean layer ingredients. Cook, stirring occasionally 3-5 minutes until the peppers and onions are cooked and the mixture has thickened.

Assembling casserole

  1. Spray a 9x13 pan with cooking spray. Pour the cheesy rice in the pan and spread it in an even layer. Top with half of the taco bell sauce. Add the beef and bean layer and spread it evenly. Top with remaining sauce and sprinkle with the cheddar cheese. Bake at 350°F for 25 minutes.

I love Mexican food! This casserole is a quick and delicious way to get your Mexican food fix. You can pair it with your favorite bean, rice, or veggie recipe. Or just load it up with toppings. I chose to top this casserole with roasted fajitas and I don’t regret it.

Mexican casseroles are such an awesome way to food prep! You can put this casserole in the freezer or fridge to bake later. But my favorite way to food prep is to cook up the casserole and divide it into ready-to-go lunches. Convenient pre-made lunches? Yes, please!

This has a yummy cheesy-rice layer which you can make with rice, quinoa, or riced cauliflower. I happened to make this one with a mixture of brown rice and quinoa but I’ve made it with cauliflower and it was delicious! For a short-cut, you can find pre-riced cauliflower in the frozen vegetable section of your grocery store! If you do use cauliflower make sure you cook it until you don’t see any liquid in the bottom of the pan. You don’t want your cheesy-rice layer to be runny.

To achieve cheesy perfection you need to use American cheese. Public service announcement: American cheese and Kraft Singles are not the same thing! (Thank you for listening.) You can find American cheese at (almost) any grocery store deli. It is a lot firmer than Kraft Singles, but still has a delightful melty quality.

My 3-year-old reminded us over and over not to put any peppers or onions on hers. “Mom, don’t forget I don’t like peppers. I don’t like those. I don’t like those onions or peppers.” Yes, I didn’t forget. Fortunately she’s in a phase where she’ll eat most Mexican food if you put sour cream all over it. Unfortunately, we didn’t have any sour cream on hand, definitely a rarity in our house. Still delicious.

Enjoy!

Cheesy Beef & Black Bean Casserole – Get Hooked on Cooking – This casserole is loaded with veggies and flavor! Roasted fajitas make a delicious topping and up your vegetable count even more! Although, I wouldn’t say no to some sour cream if I had it on hand. This is a great make-ahead meal, and who doesn’t love a night off from cooking?