Cheddar Egg Quesadilla

A delightful and cheesy quesadilla made with fluffy scrambled eggs and sharp cheddar, perfect for breakfast or any time of the day.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

4 large Flour Tortillas (8-10 inch)
8 large Eggs Fresh large eggs for fluffiest scramble
2 tablespoons Milk or Heavy Cream For rich, tender scrambled eggs
2 cups Shredded Sharp Cheddar Cheese For best melt, shred your own cheese from a block
2 tablespoons Unsalted Butter For cooking; can substitute with neutral oil
½ teaspoon Salt To taste
¼ teaspoon Black Pepper Freshly ground for best flavor

In a medium-sized bowl, crack all 8 eggs. Add milk (or cream), salt, and black pepper. Whisk vigorously until the mixture is light yellow and slightly frothy.
Place a large non-stick skillet over medium-low heat and add 1 tablespoon of butter. Once melted, pour in the whisked egg mixture and let sit for 20-30 seconds until edges begin to set.
Gently push the eggs from the edges toward the center until about 80% cooked, then transfer to a plate.
Wipe out the skillet, return to medium-low heat, and add ½ tablespoon of butter. Place one tortilla in the skillet and sprinkle with ½ cup of shredded cheddar cheese.
Spoon half of the scrambled eggs onto one half of the tortilla, fold over, and press gently to seal.
Cook for 2-3 minutes per side until golden-brown and cheese is melted. Repeat with remaining ingredients.

Serve the quesadillas hot, cut into wedges with optional dips like salsa, guacamole, or sour cream.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

For the best melt and flavor, use freshly grated cheese. Keep the heat low while cooking for thoroughly melted cheese without burning.