Cheesy Egg Quesadillas Recipe

Cheesy Egg Quesadillas Recipe
Cheesy Egg Quesadillas Recipe photo by Taste of Home
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Cheesy Egg Quesadillas Recipe

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

Ingredients

  • 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
  • Sour cream and additional salsa, optional

Directions

Preheat oven to 425°. Whisk together first three 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 two 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. Yield: 2 servings.

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.
    Originally published as Cheesy Egg Quesadillas in Simple & Delicious December/January 2018

    Nutritional 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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    • 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
    • Sour cream and additional salsa, optional
    1. Preheat oven to 425°. Whisk together first three 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.
    2. Place two tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops.
    3. Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa. Yield: 2 servings.

    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.
    Originally published as Cheesy Egg Quesadillas in Simple & Delicious December/January 2018

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