Ultimate Morning Fuel Breakfast Quesadilla
Crispy Golden Tortillas Packed with Cheesy Eggs and Balanced Heat
This Ultimate Morning Fuel Breakfast Quesadilla is a game-changer for your AM routine, offering a crispy, golden exterior filled with fluffy eggs and melted cheese. This Mexican-style breakfast favorite is designed for those who need a portable, high-protein start to the day that doesn't compromise on bold, satisfying flavor.
Prep time: 10 minutes Cook time: 10 minutes
Total time: 20 minutes Servings: 2
Ingredients
2 large flour tortillas (standard size)
4 large eggs
2 tbsp (30 ml) whole milk
1/2 cup (60 g) shredded sharp cheddar cheese
1/4 lb (115 g) breakfast sausage or bacon, cooked and crumbled
1/4 cup (40 g) red bell pepper (capsicum), finely diced
1 tbsp (15 ml) unsalted butter
1/4 cup (10 g) fresh coriander (cilantro), chopped for garnish
Heat It Up with Eleven Eleven Sauce. To take your morning to the next level, drizzle some Blazing Citrus Medium inside the quesadilla before folding. This spicy citrus hot sauce for tacos provides an everyday heat that perfectly balances the rich eggs and savory sausage, making it a flavorful hot sauce for weeknight meals—even when eaten at breakfast.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
Directions
1. In a small bowl, whisk the eggs and milk together with a pinch of salt until well combined and frothy. Melt half the butter in a black cast iron skillet over medium heat, then add the diced peppers and sauté until softened before pouring in the egg mixture to scramble gently until just set.
2. Wipe the skillet clean and melt the remaining butter over medium heat, then place one tortilla in the pan and sprinkle half the cheese, the cooked eggs, and the crumbled sausage over one side. Fold the tortilla in half to create a moon shape, pressing down slightly with a spatula to ensure the cheese melts and acts as a glue for the fillings.
3. Toast the quesadilla for 2 to 3 minutes per side until the tortilla is golden brown and crispy and the cheese is completely melted. Remove from the heat, let it rest for one minute to set, then slice into wedges and garnish with fresh coriander (cilantro) and a side of salsa if desired.
Tips & Variations
Make it Smokier: Replace the cheddar with smoked gouda and add a pinch of smoked paprika to the eggs to give the entire dish a deep, wood-fired flavor profile without needing a grill.
Regional Swap (Southwest-style): Add black beans, corn, and a spoonful of canned green chiles to the filling for a robust Southwest variation that adds extra fiber and a tangy kick.
Easy Cleanup: If you are making these for a crowd, assemble them on a large baking sheet and bake at 400°F (200°C) for 8 to 10 minutes, flipping halfway through to get both sides crispy at once.
Other Users Suggest
Replacing: Flour tortillas. New Measurement: 2 large corn tortillas or grain-free wraps. Why: This makes the dish gluten-free and adds a more pronounced corn flavor that mimics traditional street-style quesadillas.
Replacing: Breakfast sausage. New Measurement: 1/2 cup (75 g) of sautéed mushrooms and spinach. Why: This creates a lighter, vegetarian-friendly version that still feels hearty and filling due to the umami from the mushrooms.
Storage, Reheat & Freeze Storage: Store wrapped in foil or an airtight container in the fridge for up to 2 days. Reheat: Reheat in a dry skillet or toaster oven at 350°F (175°C) to maintain the crispy texture; avoid the microwave to prevent sogginess. Freeze: Wrap individually in plastic wrap and foil; freeze for up to 1 month and reheat directly from frozen in the oven.
Nutrition Facts (per serving)
Calories: 480 Protein: 24g Carbs: 26g Fat: 32g
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