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Recipe

Egg Quesadilla

20 min • 2 servings •
Andrew Sachs
Breakfast quesadilla with melted cheese, scrambled eggs, and ham on a plate, with a skillet and ingredients in the background.

Here’s a breakfast variation of the delicious Carmen’s quesadillas. The fluffy egg makes a delightful filling to go with the crispy shell. My wife and I love this as much as the kids.

Ready

  • 2 eggs
  • Dash of milk
  • Tortillas (white flour or corn)
  • Shredded cheese — mozarella, cheddar, monterey jack
  • Black forest ham or prosciutto
  • Olive Oil
  • Salt and Pepper, to taste

    • Set

  • Egg pan
  • small bowl

    • Go!

  • Beat eggs and a dash of milk in a small bowl.
  • Coat the bottom of the egg pan with olive oil and preheat on medium low heat.
  • When the oil shimmers add eggs and cook to desired texture.
  • Remove cooked eggs and set aside.
  • Add a touch more oil to pan and increase heat to medium/high
  • Add tortilla shell.
  • Sprinkle the top of shell with cheese and then cover the cheese with ham or prosciutto.
  • Add egg and fold before shell becomes to crispy.
  • Serve and enjoy.

    • brunch eggs quesadilla

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