83% would make this again

Cheese and Egg Quesadilla

Q: What's the best way to cook an egg and cheese quesadilla so it stays together?

The best way is to cook the eggs first until just set, then build the quesadilla with cheese on both sides of the eggs before folding and toasting in the pan. This melts the cheese and helps glue the filling together so it doesn’t fall out when flipping. Making sure the pan is medium heat and using a little butter or oil to crisp the tortilla makes a big difference too.

Q: Can I add vegetables like peppers and avocado to my quesadilla?

Yes absolutely. Lightly sauté peppers first so they soften and release a bit of flavour without making the tortilla soggy. Avocado slices are best added after cooking so they stay creamy and fresh. Many cooks also add onions, tomatoes or even spinach for extra nutrition and colour.

Q: What kind of tortilla and cheese should I use for a breakfast quesadilla?

Most people find flour tortillas work best because they are soft and crisp up nicely in the pan without cracking. For cheese, go with melting varieties like cheddar, Monterey Jack or a Mexican cheese blend so you get that gooey texture inside.

Q: How do I avoid a soggy tortilla when making a quesadilla?

To avoid a soggy quesadilla make sure the egg mixture isn’t too wet and sauté any veggies first so excess moisture evaporates. Also toast the tortilla in a little butter or oil and cook on medium heat so it crisps up while the cheese melts. Leftover or wetter ingredients like fresh tomatoes and avocado are better added after cooking.

Q: Can I make egg and cheese quesadillas ahead of time or freeze them?

Yes. Many home cooks make quesadillas ahead for busy mornings by cooking them, letting them cool and storing in the fridge or freezer. Cool completely, wrap or seal well and when you’re ready to eat warm gently in a skillet, oven or air fryer so they stay crispy.

Q: What toppings or dips go well with an egg and cheese quesadilla?

Classic options people reach for include salsa, sour cream, guacamole, hot sauce or fresh pico de gallo. These add acidity and flavour contrast to the rich eggs and cheese and are easy to serve alongside your quesadilla.

Vish G

February 2, 2026

This super tasty Cheese and Egg Quesadilla recipe is perfect for breakfast when you need something satisfying and quick and easy to make first thing in the morning. Filled with freshly chopped peppers, cheese with avocado and egg giving you a protein boost for the day. A great way to make a delicious lunch when your short on time that’s guaranteed to keep you feeling full and happy.

PREP TIME

6 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

1 large flour tortilla about 20 to 22 cm or 8 to 9 inches
2 large eggs
40 g or about 1 third cup grated cheddar, Monterey Jack, or a mix of both
2 tablespoons diced bell pepper any colour
Half a small avocado sliced
1 tablespoon freshly chopped parsley
1 teaspoon butter or oil
Salt to taste
Black pepper to taste
Optional: salsa or hot sauce for serving

Instructions

Crack the eggs into a small bowl, add a pinch of salt and pepper, and beat with a fork until mixed.
Heat a small non stick pan over medium heat and add the butter or oil.
Add the diced bell pepper and cook for about 1 minute until slightly softened but not browned.
Pour in the eggs and gently stir until just set and still soft, then remove from the pan and set aside.
Wipe the pan lightly if needed and return it to medium heat.
Place the tortilla flat in the pan and sprinkle about half of the cheese evenly over one side.
Spoon the egg and pepper mixture over the cheese keeping it away from the edges.
Sprinkle the remaining cheese on top of the eggs to help hold everything together.
Fold the tortilla over to close it gently.
Cook for 2 to 3 minutes until the bottom is golden and the cheese has started to melt.
Carefully flip and cook the other side for another 2 to 3 minutes until golden and fully melted inside.
Remove from the pan and let it rest for 1 to 2 minutes so it stays neat when cutting.
Open slightly or cut into wedges, add the avocado slices and sprinkle with fresh parsley.
Serve warm with salsa or hot sauce if you like.