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Stack of breakfast quesadillas with eggs and jalapeños on a wooden board.

Breakfast Quesadillas

Jennifer Ryan
Crispy, cheesy Breakfast Quesadillas packed with eggs, chorizo, and jalapeños. The perfect easy breakfast or brunch idea.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mexican
Servings 4
Calories 510 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the diced chorizo and cook for 1-2 minutes, stirring until lightly browned. Transfer to a plate and set aside.
    2 Tablespoons Olive oil, 100 Grams Cured chorizo
    Cooked chorizo in a skillet with oil, ready for breakfast quesadillas.
  • Wipe the pan clean, then add the butter. Once melted, pour in the beaten eggs and season with salt and pepper. Gently stir and fold until the eggs are just set but still soft. Remove from the pan and set aside.
    25 Grams Butter, 4 Large Eggs
    Scrambled eggs in a white skillet, ready for breakfast quesadillas.
  • Heat a griddle pan or large skillet over medium-high heat.
  • Place one tortilla directly into the hot pan. Sprinkle a thin layer of grated cheese evenly over the surface.
    4 Flour tortillas, 200 Grams Medium cheddar
    A tortilla with shredded cheese on a grill pan, ready to be cooked for breakfast quesadillas.
  • Add some of the scrambled eggs, cooked chorizo, and jalapeño slices on top of the cheese. Add a pinch of salt and pepper to taste, then sprinkle over a little more cheese to help everything stick together.
    20 Jalapeno slices, Fresh coriander leaves, Sea salt, Freshly ground black pepper
    A tortilla topped with scrambled eggs, jalapeños, and diced red ingredients on a grill pan.
  • Place a second tortilla on top and gently press down with a spatula.
    A tortilla cooking on a grill pan, ready for breakfast quesadillas.
  • Cook for 2-3 minutes, until the bottom tortilla is golden and the cheese has started to melt.
    A grilled tortilla in a skillet, showing grill marks and some ingredients peeking out.
  • Carefully flip the quesadilla and cook the other side for another 1-2 minutes, until crisp and fully melted inside.
  • Slide onto a cutting board, slice into wedges, and repeat with the remaining ingredients.
    Sliced breakfast quesadillas filled with eggs and vegetables on a plate, with a bowl of greens in the background.
  • Finish with fresh coriander and a drizzle of hot sauce or salsa before serving.
    Hot sauce
    Stack of breakfast quesadillas with eggs and jalapeños on a wooden board.

Notes

Tips & Tricks
  • Extra crispy: Brush the outside of each tortilla lightly with olive oil before cooking for a golden, crunchy finish.
  • Milder heat: Swap jalapeños for sliced bell peppers if you prefer less spice.
  • Make it heartier: Add sautéed onions, mushrooms, or diced potatoes to the filling.
  • Cheese swaps: Try Monterey Jack, mozzarella, or pepper jack for different flavor profiles.
  • Meal prep: The filling can be made ahead and stored in the fridge for up to 2 days, just assemble and cook when ready.

Nutrition

Calories: 510kcalCarbohydrates: 21gProtein: 25gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 265mgSodium: 724mgPotassium: 322mgFiber: 3gSugar: 4gVitamin A: 1787IUVitamin C: 83mgCalcium: 437mgIron: 3mg
Keyword breakfast ideas, easy breakfast, egg, egg breakfast, egg recipes, meal prep breakfast, Quesadillas
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