Description
Breakfast quesadillas are my favorite quick breakfast. They are so simple but ridiculously satisfying and incredibly versatile. There’s nothing like a crispy corn tortilla paired with melty cheese and a rich egg. Instructions are included for a runny yolk and a firm, but creamy, yolk.
Ingredients
- 2 whole Corn Tortillas
- ¼ cups Grated Cheddar Cheese
- 1 whole Large Egg
- 2 Tablespoons Grated Cheddar Cheese
- Salt To Taste
Preparation
Preheat a nonstick skillet for 5 minutes. Temperature depends on the desired doneness of your yolk. See notes below.
Have all your ingredients right by the skillet so you can work quickly. Spray skillet with nonstick cooking spray. Place 1 tortilla in the middle of the pan.
Sprinkle ¼ cup cheddar in the middle of the tortilla. Spread the cheese out in a circle leaving about a 2-inch circle of empty tortilla in the middle. Crack the egg into the hole in the cheese. Sprinkle 2 tablespoons of cheese on top of the egg. Sprinkle with salt.
Top with second tortilla. Spray with cooking spray. Cook according to directions below depending on the desired doneness of your yolk.
For runny yolk:
Turn your stove to medium heat. After assembling quesadilla cover the pan and cook for 2 minutes. Flip quesadilla and cook uncovered for 2 more minutes.
For firm and creamy yolk:
Turn your stove in between medium and medium-low heat. After assembling quesadilla cover the pan and cook for 4 minutes. Flip quesadilla and cook uncovered for 3 more minutes.
