Description

A quick, 10-minute breakfast hack featuring scrambled eggs, diced ham, and melted cheese folded into flour tortillas. Perfect for busy school mornings, these quesadillas are easy to assemble, travel well, and taste great hot or cold.

Ingredients

Scale

4 large eggs
1 cup diced ham (approx. 150g)
1.5 cups shredded cheese (Mexican blend or cheddar)
4 flour tortillas (8 inches / 20cm)
1 tablespoon butter or oil
Salt and pepper to taste
Optional: ½ cup diced bell peppers, ¼ cup finely diced onions

Instructions

Dice the ham and shred the cheese. If using vegetables, dice them small.
Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until uniform.
Heat a medium non-stick skillet over medium heat and add butter or oil.
Place a tortilla in the pan and immediately pour half the egg mixture over the center, leaving a half-inch border.
Sprinkle half the ham and half the cheese over the eggs, then fold the tortilla in half.
Press down gently with a spatula and cook for 2-3 minutes until the bottom is golden brown.
Flip carefully and cook for another 2-3 minutes until the cheese is melted and the exterior is crispy.
Remove to a plate or baking sheet and repeat with remaining tortillas.
Cut into triangles and serve immediately with salsa, sour cream, or hot sauce.

Notes

Do not overfill the quesadillas to prevent spillage. Use medium-low heat to ensure eggs cook through without burning the tortilla. Press down gently with a spatula to help the cheese melt and seal the tortilla. For multiple batches, keep finished quesadillas warm in a 200°F oven on a baking sheet. Leftovers can be stored in the fridge for 3 days or frozen for 2 months.

Prep Time: 2 minutes
Cook Time: 8-10 minutes
Category: Breakfast
Cuisine: Mexican-American

Nutrition

Serving Size: 1 quesadilla
Calories: 320
Sugar: 2
Sodium: 650
Fat: 16
Carbohydrates: 22
Fiber: 1
Protein: 18

Keywords: breakfast quesadillas, school morning breakfast, quick breakfast, ham and egg recipe, kid-friendly breakfast, meal prep breakfast