Egg and Cheddar Breakfast Quesadillas
Soft scrambled eggs and smooth shredded mild cheddar folded into flour tortillas and toasted until golden.
- Prep: 8 min
- Cook: 10 min
- Total: 18 min
- Servings: 7
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Pescatarian
- Low-Residue
- Nut-Free
- Low-Sugar
- Low-Calorie
Tags
- bake
- quick
- comfort food
- kid-friendly
- rich
Ingredients
- 12 eggs (large)
- 0.25 cup whole milk
- 1 teaspoon salt
- 2 tablespoon unsalted butter
- 14 white flour tortillas (8-inch, refined flour)
- 3 cup mild cheddar cheese (shredded)
Instructions
- In a large bowl, whisk together 12 large eggs, 1/4 cup whole milk, and 1 teaspoon salt until completely smooth.
- Melt 1 tablespoon unsalted butter in a wide nonstick skillet over medium-low heat, pour in the egg mixture, and gently stir for 4 to 5 minutes until soft curds form, then remove from heat immediately.
- Preheat oven to 400 degrees F. Place 7 white flour tortillas on two baking sheets, top each with an even layer of scrambled eggs and shredded mild cheddar cheese, then cover with the remaining 7 white flour tortillas.
- Melt the remaining 1 tablespoon unsalted butter, lightly brush over the tortilla tops, and bake for 8 to 10 minutes until the cheese is melted and the tortillas are lightly crisp.
- Slice each quesadilla into quarters and allow to cool slightly before packing.
Notes
Excellent for batch cooking; freeze individually wrapped in parchment paper and microwave for 90 seconds.
Nutrition (per serving)
- Calories: 480
- Protein: 24 g
- Carbohydrates: 37 g
- Fat: 26 g
- Fiber: 2 g
- Sodium: 780 mg
- Saturated Fat: 12 g
- Sugar: 2 g
- Cholesterol: 340 mg