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Fried egg quesadilla stuffed with melted cheddar and peppers, topped with a sunny-side-up egg and served with avocado and salsa

Crispy Fried Egg Quesadilla – The 15-Minute Breakfast You’ll Crave Daily

Samantha
Wake up to the crispy magic of this Fried Egg Quesadilla—pan-fried to golden perfection with a melty cheese center and a savory egg that brings it all together. It’s ready in just 15 minutes and endlessly customizable for your best breakfast yet.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American-Mexican Fusion
Servings 2 servings
Calories 320 kcal

Ingredients
  

  • 2 large eggs
  • 2 flour tortillas 8-inch
  • ½ cup shredded cheese cheddar, Monterey Jack, or mozzarella
  • 1 tbsp butter or olive oil
  • Salt and black pepper to taste
  • Optional: hot sauce chopped spinach, avocado slices, cooked bacon or sausage

Instructions
 

  • Step 1: Fry the Egg
    Heat butter or oil in a skillet over medium heat. Crack in the egg and cook until the white is set and the yolk is to your liking. Remove and set aside.
  • Step 2: Assemble the Quesadilla
    Place a tortilla on a plate. Sprinkle half the cheese, gently place the fried egg on top, then add remaining cheese and top with the second tortilla.
  • Step 3: Pan-Fry the Quesadilla
    Heat the skillet again. Cook the quesadilla for 2–3 minutes per side, pressing lightly until golden and crisp.
  • Step 4: Slice and Serve
    Let rest for a minute, then slice into quarters. Add hot sauce, avocado, or sour cream if desired.

Notes

Secret Tips for the Perfect Fried Egg Quesadilla

  1. Toast Before You Assemble: Lightly toast your bottom tortilla in the skillet before adding the egg and cheese—this creates a sturdy, crispy base that holds up beautifully when flipped.
  2. Double Cheese Barrier: Place cheese both under and over the fried egg. This not only helps “glue” the quesadilla together but also creates that dreamy, gooey cheese pull in every bite.
  3. Use a Lid for Runny Yolks: Want a set white but a perfectly runny yolk? Cover the skillet with a lid while frying your egg. The steam helps cook the top without flipping.
  4. Brush Tortillas with Garlic Butter: For a rich, restaurant-style crust, brush your tortillas with a mixture of melted butter, garlic powder, and a pinch of smoked paprika before searing.
  5. Slice, Then Stack: Let the cooked quesadilla cool for 1 minute before slicing. This keeps the fillings intact. For presentation, stack slices and top with an extra fried egg for that photo-worthy drip.
  6. Add Crunch with Toasted Seeds: Sprinkle sesame or pumpkin seeds inside before folding for a subtle crunch and earthy flavor.
  7. Don’t Overstuff: Keep fillings modest—too much can make it hard to flip and leads to uneven crisping.
  8. Cook on Medium Heat: Avoid high heat. A slower sear ensures the cheese melts fully while the tortilla gets golden, not burnt.
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