Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Simple Egg and Cheese Breakfast Quesadillas Recipe
Simple egg and cheese breakfast quesadillas were created after disappointing experiences with Dunkin' Donuts breakfast quesadillas, proving homemade versions can be infinitely better. This straightforward recipe focuses on quality ingredients and proper technique to create superior breakfast quesadillas that actually satisfy. The simple approach ensures eggs and cheese shine while proper preparation delivers consistent results that surpass commercial versions every single time.
I created this simple egg and cheese quesadilla after being disappointed by the Dunkin’ Donuts breakfast quesadilla. These quesadillas are satisfying, filling, and a good way to start your day. I make these the night before for my husband. He rewarms them in the microwave or the toaster oven, and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
2
Yield:
2 (6-inch) quesadillas
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Ingredients
4 large eggs, divided
3 tablespoons milk, divided
2 teaspoons butter, divided
¼ cup diced green bell pepper
¼ cup diced onion
4 (6 inch) flour tortillas, divided
2 (1/2 inch thick) slices processed cheese (such as Velveeta®), divided
Directions
Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion; cook until onion is translucent, about 5 minutes. Remove 1/2 of the mixture and set aside in a bowl.
Pour egg mixture and remaining vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all 4 sides of the egg, cooking until the bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 cheese slice onto the omelet and top with another tortilla. Cook until the bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 pieces.
Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with remaining 1 teaspoon butter. Repeat steps 3 and 4 with reserved vegetable mixture and remaining cheese and tortillas.
Cook’s Notes:
Use any melting cheese you like.
If you choose, you can also add a slice of ham or other meat.
The recipe can be easily modified to 8-inch or 10-inch ones depending on the size of the pan you are using. If you have two 6-inch pans, you can make both quesadillas at the same time or you can use all of the ingredients to make one 10-inch quesadilla in a 10-inch pan.
Nutrition Facts (per serving)
| 449 | Calories |
| 22g | Fat |
| 40g | Carbs |
| 23g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 449 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 9g | 44% |
| Cholesterol 393mg | 131% |
| Sodium 920mg | 40% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 3g | 10% |
| Total Sugars 6g | |
| Protein 23g | 46% |
| Vitamin C 17mg | 18% |
| Calcium 291mg | 22% |
| Iron 4mg | 23% |
| Potassium 404mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
