Hello lovelies!
This eggs and cheese quesadilla is warm, filling, and takes less than 10 minutes from start to finish. No special ingredients, no complicated steps—just a dependable breakfast that always hits the spot.
Ingredients
- 2 large eggs
- 1 medium flour tortilla
- ½ cup shredded cheese (cheddar, Colby Jack, or mozzarella all work)
- Butter or oil, for the pan
- Salt and pepper, to taste
How to Make It:
Whisk the eggs
Crack the eggs into a small bowl and whisk with a pinch of salt and pepper.
Scramble the eggs
Heat a nonstick skillet over medium heat and add a small amount of butter or oil.
Pour in the eggs and gently scramble until just set. Remove from the pan and set aside.
Assemble the quesadilla
Wipe the pan clean if needed and place it back over medium heat.
Lay the tortilla flat in the pan. Sprinkle half of the cheese evenly over one half of the tortilla.
Add the eggs
Spread the scrambled eggs over the cheese, then top with the remaining cheese.
Fold and cook
Fold the tortilla in half. Cook for 2–3 minutes per side, until golden and the cheese is fully melted.
Serve
Remove from the pan, let cool for 1 minute, then slice and enjoy.
Notes
- For a softer quesadilla, keep the heat at medium-low.
- For extra crisp edges, lightly butter the outside of the tortilla before flipping.
- Add veggies for more flavor and variety!
- This recipe doubles easily for two servings.
With love & wildflowers,
Foxglove and Flour
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