Ricotta Cheddar Breakfast Quesadilla (Print Version)

Golden quesadilla with ricotta, cheddar, scrambled eggs, and herbs—quick, flavorful, and satisfying for morning meals.

# Components:

→ Dairy

01 - 1/2 cup ricotta cheese
02 - 1/2 cup shredded sharp cheddar cheese
03 - 1 tablespoon unsalted butter

→ Eggs

04 - 3 large eggs
05 - 2 tablespoons milk
06 - Salt and black pepper, to taste

→ Vegetables & Herbs

07 - 2 tablespoons chopped fresh chives or green onions
08 - 1/4 cup finely diced red bell pepper (optional)

→ Tortillas

09 - 2 large flour tortillas (about 10 inches diameter)

# Directions:

01 - In a mixing bowl, whisk eggs, milk, salt, and black pepper until fully blended.
02 - Melt 1/2 tablespoon unsalted butter in a nonstick skillet over medium heat. Add the whisked eggs and gently scramble until just cooked through. Remove eggs from pan and set aside.
03 - Wipe out the skillet. Place one flour tortilla on a clean cutting board. Evenly spread ricotta cheese over the surface.
04 - Top the ricotta with scrambled eggs, shredded cheddar cheese, chopped chives or green onions, and diced red bell pepper if desired. Cover with the remaining tortilla and press gently.
05 - Melt remaining butter in the skillet over medium heat. Gently slide the filled tortilla into the pan. Cook for 2 to 3 minutes per side, turning once, until golden brown and cheese has melted.
06 - Transfer the quesadilla to a cutting board, allow to cool for 1 minute, then slice into wedges. Serve immediately, garnished as desired.

# Expert Advice:

01 -
  • Quick and easy only twenty minutes from start to finish
  • Just right for beginners or a rushed weekday morning
  • Adaptable for whatever veggies or herbs you have around
  • Balanced protein and satisfying cheese for lasting energy
02 -
  • High in protein to keep you energized longer in the morning
  • Vegetarian friendly and can be easily gluten free with swaps
  • Perfect for batch prepping ahead
03 -
  • Never overcook your eggs or you’ll lose that creamy bite Keep them just set and pull them from the pan while still slightly glossy
  • I also learned the hard way that letting the finished quesadilla rest for a minute before cutting means the cheese stays exactly where you want it

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