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Mexican-American

Ham Cheddar Breakfast Quesadillas

Flour tortillas crisp around scrambled eggs, diced ham, and sharp cheddar. They cut into wedges for an easy handheld brunch.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
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Crispy ham cheddar breakfast quesadilla wedges

Why you’ll love it

  • Eggs scramble first so they stay soft inside the tortilla.
  • Cheddar seals the edges as it melts.
  • Ham adds salt and protein without extra seasoning.
  • Wedges hold well for casual serving.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Whisk eggs with pepper. Melt butter in a skillet over medium heat and scramble eggs until just set; transfer to a bowl.

  2. 2

    Wipe skillet and place one tortilla in the dry pan over medium heat.

  3. 3

    Scatter cheddar, scrambled eggs, ham, and green onion on half the tortilla.

  4. 4

    Fold the empty half over and press gently; cook 2 to 3 minutes until golden.

  5. 5

    Flip carefully and cook 2 minutes more until cheese melts.

  6. 6

    Repeat with remaining tortillas and filling.

  7. 7

    Slice into wedges and serve with salsa.

Pro tips

  • Do not overfill or the quesadilla will tear when flipping.
  • Medium heat browns the tortilla without burning before the cheese melts.
  • Keep finished quesadillas in a low oven while you cook the rest.

Easy substitutions

cooked ham
cooked bacon or turkey
sharp cheddar
pepper jack
flour tortillas
whole-wheat tortillas

Storage and reheating

Storage

Wrap cooled quesadillas and refrigerate up to 3 days.

Reheating

Crisp in a dry skillet over medium heat 2 minutes per side.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
455
Protein
28 g
Carbs
30 g
Fat
24 g
Fiber
2 g

Budget friendly · Stovetop

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients