Chicken Breakfast Quesadilla (Printable)
Cheesy chicken and egg quesadilla with peppers and melted cheddar, toasted to golden crisp for a protein-rich morning meal.
# What You Need:
→ Meats
01 - 1 cup cooked chicken breast, shredded or diced
→ Eggs
02 - 3 large eggs
→ Vegetables
03 - 1/4 cup red bell pepper, finely chopped
04 - 2 tablespoons green onion, sliced
→ Dairy
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup shredded Monterey Jack cheese
07 - 2 tablespoons milk or cream
08 - 1 tablespoon unsalted butter
→ Tortillas
09 - 2 large flour tortillas (10-inch)
→ Seasonings
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of smoked paprika (optional)
# Steps:
01 - Whisk eggs with milk or cream, salt, black pepper, and smoked paprika (if using) in a mixing bowl until fully combined.
02 - Heat a nonstick skillet over medium heat and add unsalted butter. Sauté chopped red bell pepper and sliced green onion for about 2 minutes until softened.
03 - Pour the egg mixture into the skillet with the sautéed vegetables. Gently scramble over medium heat until softly set, approximately 2 to 3 minutes. Remove from heat and set aside.
04 - Place one flour tortilla on a clean surface. Evenly sprinkle half of each cheese over the tortilla, then distribute the scrambled eggs, chicken, and sautéed vegetables. Top with the remaining cheese and cover with the second tortilla.
05 - Preheat a large clean skillet or griddle over medium heat. Carefully place the assembled quesadilla onto the skillet. Cook for 2 to 3 minutes per side, pressing gently with a spatula, until both sides are golden and the cheese is melted.
06 - Remove the quesadilla from heat and let it rest for 1 to 2 minutes. Slice into wedges and serve while hot.
# Expert Hints:
01 -
- If you’re after a high-protein breakfast that feels like an indulgence, this quesadilla is your secret ace.
- It comes together in one pan—so cleanup is blissfully easy.
02 -
- Flipping the quesadilla before the cheese starts to melt makes the filling tumble out—let it glue together first.
- I always used to overcook the eggs, but they’ll finish setting inside the quesadilla, so pull them off the stove just a bit early.
03 -
- It’s worth shredding your own cheese—pre-shredded doesn’t melt as smoothly.
- Scrambling the eggs softly and stopping just shy of ‘done’ keeps everything extra tender inside the quesadilla.