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Cheesy Egg Quesadillas

Here's my fun spin on breakfast for dinner. These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. —Barbara Blommer, Woodland Park, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 3 large eggs
  • 3 tablespoons 2% milk
  • 1/8 teaspoon pepper
  • 1 tablespoon plus 2 teaspoons butter, divided
  • 4 flour tortillas (8 inches)
  • 1/2 cup refried beans
  • 1/4 cup salsa
  • 2/3 cup shredded cheddar cheese
  • Optional: Sour cream and additional salsa


  • Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat.
  • Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops.
  • Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.

Test Kitchen tips
  • Brushing the tortillas with butter isn’t essential, but you’ll love the butter flavor.
  • Baking quesadillas in the oven instead of on the stovetop makes it easy to make more than one at a time and, since they don’t need to be flipped, keeps the filling from falling out.

  • Health Tip: Butter adds richness to these quesadillas, but it’s not essential. Cook the eggs in a few spritzes of cooking spray and don’t butter the tortillas. You’ll decrease the fat by about one-third.
    Nutrition Facts
    1 quesadilla: 738 calories, 38g fat (18g saturated fat), 344mg cholesterol, 1248mg sodium, 67g carbohydrate (3g sugars, 5g fiber), 30g protein.
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