Recipes and Cooking Breakfast Quesadillas Be the first to rate & review! Start your day off with Mexican flavors by making these zesty breakfast quesadillas. Stuff them with scrambled eggs and cheese, then top with tasty pico de gallo and Mexican crema. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 5, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Start To Finish Time: 25 mins Servings: 2 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup shredded Chihuahua or cheddar cheese or Mexican-style four-cheese blend 4 6 inch corn tortillas 1 recipe Scrambled Eggs Pico de Gallo or purchased pico de gallo Mexican crema or sour cream and/or queso fresco or queso Cotija (optional) Scrambled Eggs 2 eggs 2 tablespoon milk Salt and black pepper 1 tablespoon butter or oil ⅓ cup shredded Chihuahua cheese or cheddar cheese (optional) Pico de Gallo 1 lime 1 ¾ cup finely chopped tomatoes 2 tablespoon finely chopped onion 1 small fresh jalapeño chile peppers, seeded and finely chopped (optional) 2 tablespoon chopped fresh cilantro 1 clove garlic, minced ¼ teaspoon salt Directions Coat a large skillet with nonstick spray. Place one tortilla in skillet. Sprinkle 1/2 cup cheese over the tortilla. Top with another tortilla. Coat top of tortilla with nonstick spray. Cook quesadilla 6 to 8 minutes over medium or until golden brown, turning once. Remove from pan; keep warm. Repeat with remaining cheese and tortillas. In the same skillet prepare Scrambled Eggs. Top quesadillas with eggs, Pico de Gallo and, if desired, Mexican crema and/or queso. Scrambled Eggs In a medium bowl whisk together eggs, milk, and a dash each of salt and pepper. In the same skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flow underneath. Continue cooking over medium heat 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove skillet from heat. If desired, stir in cheese. Pico de Gallo Remove 1/2 tsp. zest and squeeze 1 Tbsp. juice from lime. In a medium bowl combine lime zest and juice and remaining ingredients. Serve immediately or cover and chill up to 4 hours before serving. Extras If desired, spread 1 tablespoon refried beans over each of the bottom tortillas before topping with cheese. Rate it Print Nutrition Facts (per serving) 491 Calories 34g Fat 21g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 491 % Daily Value * Total Fat 34g 44% Saturated Fat 20g 100% Cholesterol 281mg 94% Sodium 1115mg 48% Total Carbohydrate 21g 8% Total Sugars 7g Protein 26g Vitamin C 9.6mg 48% Calcium 586mg 45% Iron 2.3mg 13% Potassium 133mg 3% Folate, total 26mcg Vitamin B-12 1.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.