Breakfast · 12 min · mexican

Egg and Cheese Breakfast Quesadilla

Flour tortilla does the heavy lifting here, with eggs rounding it out. A Mexican breakfast that takes 12 minutes, start to finish. At 450 calories and 22g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 large Flour tortilla
• 2 Eggs
• 1/3 cup Cheddar
• 1/4 cup Salsa
• 1 tsp Butter

Steps

1. Heat a large dry skillet over medium heat — no oil needed for the tortilla itself.
2. Crack the 2 eggs into a small bowl and whisk until no streaks remain; melt the butter in a small nonstick pan over medium-low heat and scramble the eggs gently for about 2 minutes, until just set but still glossy and soft — they'll cook a bit more inside the tortilla.
3. Lay the flour tortilla in the hot dry skillet; scatter the soft scrambled eggs and the cheddar over one half of the tortilla and fold the other half over.
4. Toast for 2 minutes per side, until golden brown and crisp with the cheese fully melted and oozing at the edges.
5. Rest the quesadilla on a cutting board for 1 minute — this keeps the cheese from squirting out when you cut it.
6. Cut into wedges and serve with the salsa for dipping.

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