Breakfast Beef Quesadilla

This easy beef quesadilla recipe uses leftover steak, scrambled eggs, shredded cheese, and fresh veggies. Enjoy for breakfast, or for any other meal!

Course Breakfast, Brunch

Cuisine American, Mexican

Keyword Beef Quesadilla, Breakfast Quesadilla, Cheesy Quesadilla

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 339kcal

Heat a large, nonstick skillet over medium-high heat.
Once heated, add the cooking oil. Add the sliced peppers, onions, and corn to the skillet and saute 4-5 minutes, stirring occasionally. Remove from the skillet and set aside.
Whisk together the eggs and season with salt and pepper to taste. Pour the egg mixture into the heated skillet and scramble until fully cooked. Remove from the skillet and set aside.
Reduce heat to medium-low. Place the extra-large tortilla in the skillet and layer half of the shredded cheese onto one half. Arrange the thinly sliced steak, cooked veggies, and cooked eggs on top of the cheese. Add the thinly sliced peppers and top with the remaining cheese. Carefully fold the other half of the tortilla over the top. Cook 2-3 minutes, or until the tortilla starts to brown and the cheese begins to melt.
Carefully flip the tortilla onto the other side and cook for another 2-3 minutes until the cheese is fully melted and the quesadilla is heated through. Remove from the skillet and place on a cutting board to cool slightly.
Carefully cut into four triangular pieces and serve immediately. Garnish with fresh cilantro and serve with crema, pica de gallo, or your other favorite toppings.