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How to make Quesadillas for breakfast (omelet)

This simple egg quesadilla, which will henceforth be referred to as an “eggadilla,” has long been one of my very favorite breakfasts and late night snacks. I was first introduced to this particularly divine egg and cheese delivery system by my best friend’s mother in Elementary school, and it has remained a staple of my cooking repertoire ever since. Adding eggs to quesadillas is by no means a novel idea, but it is the particular method of fusing egg and tortilla that I believe makes this variation special and also extremely easy.

The eggadilla, like an omelet, is not a recipe to follow to the letter, it is a vehicle of the creation of an infinite variety of unique amazing breakfasts with all sorts of ingredients. A vehicle that will deliver delicious melted cheese and perfectly cooked egg to your mouth in a new and wonderful way. An eggadilla can take on almost any flavor profile. I have made Italian style eggadillas, Moroccan influenced eggadillas, eggadillas with a French flare and a lot of eggadillas that deliciously re purposed the leftovers from last night’s dinner. It is one of those guilty pleasure cooking tricks that is so easy and so good, it feels like cheating… delicious cheesy cheating.

In the words of Ron Swanson, “There has never been a sadness that cannot be cured by breakfast food”.

When I’m eating an eggadilla, I know this to be true.

Like most foods that are simple to prepare, the quality of an eggadilla is really determined by the quality of the ingredients, so I always try to make sure every component is fresh and delicious. For this Instructable I created a version with a very Mexican influenced set of ingredients because that is the most obvious version, and also probably my favorite. The three basic components of any eggadilla are tortillas, eggs and cheese (of course, you could make one without the cheese, but why??). What other ingredients you choose to add are up to you. I definitely recommend including some kind of sauce or spread like the salsa I’ve used here. Adding a meat like ham or bacon is also delicious, or you could include some vegetables like fresh tomatoes, sautéed mushrooms or kale. The options are endless, but if you want to make the version pictured here, use these ingredients:


  • Small corn and wheat tortillas – I think the quality of the tortilla is especially important. I love these local tortillas that are a combination of corn and wheat which gives them a nice corn flavor, but a slightly chewier texture and more structural integrity than just corn. If you want to make bigger eggadillas you can use larger flour tortillas and coat them with more than one egg.
  • Eggs – 1 per eggadilla for small eggadillas, 2 per eggadilla for larger ones
  • Cheese – I used both a sharp white cheddar and a pepper jack here, but you could use any cheese you like
  • Salsa – I used a fresh roasted tomatillo salsa
  • Ham
  • Avocado
  • Fresh cilantro
  • Oil, salt and pepper

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