Looking for a quick, satisfying breakfast that combines the best of both worlds? These Mini Egg Cheese Quesadillas have become my go-to morning meal when I want something warm, cheesy, and protein-packed without spending ages in the kitchen. They’re essentially a Mexican-inspired twist on your classic breakfast sandwich, and trust me – once you try them, they’ll become a regular in your morning routine too.
Why You’ll Love These Mini Egg Cheese Quesadillas
As someone who’s always rushing in the mornings, I love how these quesadillas come together in just minutes but still feel like a proper breakfast. They’re perfectly portioned, portable, and customizable – plus, my kids absolutely devour them. The crispy tortilla exterior gives way to fluffy scrambled eggs and melty cheese, creating that perfect breakfast bite.
Ingredients
- 6 small flour tortillas (street taco size)
- 4 large eggs
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 2 tablespoons butter, divided
- Salt and pepper to taste
- Optional add-ins: diced bell peppers, chopped spinach, or crumbled bacon
Instructions
- In a medium bowl, crack your eggs and whisk them until well combined. Season with salt and pepper.
- Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Once melted, add your beaten eggs.
- Using a spatula, gently push the eggs from the edges to the center as they begin to set. You want them slightly underdone since they’ll continue cooking in the quesadillas.
- Remove the eggs from the pan and wipe it clean with a paper towel.
- Now comes the fun part! Place your tortillas on a clean surface and divide the scrambled eggs between them, placing them on one half of each tortilla.
- Sprinkle cheese over the eggs, then fold the empty half of each tortilla over to create a half-moon shape.
- Return the pan to medium heat and add the remaining butter. Cook quesadillas in batches, about 2 minutes per side, until golden brown and crispy.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 (2 mini quesadillas per serving)
Why This Recipe Works
I’ve made these Mini Egg Cheese Quesadillas countless times, and they never disappoint. The small size makes them perfect for portion control and easy handling – especially for kids. Using street taco-sized tortillas creates the ideal ratio of crispy exterior to filling, and the eggs stay nice and moist thanks to the cheese.
Pro tip: If you’re meal prepping, you can make a batch and freeze them. Just wrap each quesadilla individually in foil, then reheat in a toaster oven for a few minutes when you’re ready to eat. The texture won’t be quite as crispy as fresh-made, but they’re still delicious and perfect for busy mornings!
Remember to let your quesadillas cool for a minute before cutting them – this helps keep the filling from spilling out. Serve with your favorite salsa, hot sauce, or a dollop of sour cream, and enjoy!
Mini Egg Cheese Quesadillas
Ingredients
- 6 small flour tortillas street taco size
- 4 large eggs
- 1 cup shredded cheddar cheese or Mexican cheese blend
- 2 tablespoons butter divided
- Salt and pepper to taste
- Optional add-ins: diced bell peppers chopped spinach, or crumbled bacon
Instructions
- In a medium bowl, crack your eggs and whisk them until well combined. Season with salt and pepper.
- Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Once melted, add your beaten eggs.
- Using a spatula, gently push the eggs from the edges to the center as they begin to set. You want them slightly underdone since they'll continue cooking in the quesadillas.
- Remove the eggs from the pan and wipe it clean with a paper towel.
- Place your tortillas on a clean surface and divide the scrambled eggs between them, placing them on one half of each tortilla.
- Sprinkle cheese over the eggs, then fold the empty half of each tortilla over to create a half-moon shape.
- Return the pan to medium heat and add the remaining butter. Cook quesadillas in batches, about 2 minutes per side, until golden brown and crispy.
