Egg-a-dilla (Egg Quesadilla)
Egg-a-dilla, also known as an egg quesadilla, is a simple and easy breakfast recipe made with just 4 ingredients and ready in under 5 minutes. Serve up these crispy egg-a-dillas with fresh guac, homemade salsa, or a side of bacon!
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Egg-a-dillas are what happen when a quesadilla (without cheese) and a scrambled egg come together to make the perfect salty breakfast snack.
These easy egg-a-dillas are perfect for the morning of cinco de mayo or after a taco Tuesday when you have toppings galore left over. With a simple base, these easy egg quesadillas can be dressed up with extra fillings and toppings or served simply for a breakfast everyone is sure to enjoy.
Why We Love Egg-a-dillas
You are probably well aware of my love for all things breakfast food. These egg-a-dillas blend my addiction to breakfast with my love of Tex-Mex making them the ultimate way to start the day. Some other reasons we whip these up on repeat include:
- Quick and easy to make. This recipe involves mixing, cooking, and flipping.
- Versatile recipe. You can easily mix in additional ingredients or top the final product with salsas, herbs, and more!
- Kid approved. These easy egg-a-dillas make a great breakfast for little ones, our toddler happily devours them dipped in homemade salsa.
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Dairy-Free Ingredients for Egg-a-dillas
Keeping egg-a-dillas dairy-free involves inspecting some packaging as well as one main swap.
- Use dairy-free butter. I like to use country crock’s plant-based butter, but any dairy-free butter will work.
- Read the tortilla ingredients list. Be sure you are using tortillas that are made without any dairy. A few brands we have used and like for these simple egg-a-dillas includes:
How to Make Egg Quesadillas
Ingredients You’ll Need
- Dairy-Free Butter– Used in the pan and on the tortilla.
- Eggs– One egg per egg-a-dilla.
- 6-inch Tortillas– We have only used flour tortillas for this recipe.
- Salt– A pinch of salt per scrambled egg.
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Step-by-Step Directions for Egg-a-dillas
- Heat skillet: Heat a small skillet over medium heat.
- Grease the pan: Once warm, melt a little vegan butter (about 1/2 Tablespoon) in the pan, swirl the pan to coat.
- Whisk egg: In a small bowl, whisk one egg with a pinch of salt and set aside.
- Butter tortilla: Spread about 1 teaspoon of vegan butter on a 6-inch flour tortilla.
- Pour the scrambled egg into the skillet.
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- Place tortilla on top: Top with the buttered tortilla, butter side up.
- Cook 1-2 minutes until the egg sticks to the tortilla.
- Flip the egg over, tortilla side down, and fold in half.
- Cook on each side of the tortilla until golden and crispy.
- Remove from the skillet and serve.
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Helpful Kitchen Tools
There are a few things you might find helpful when making these easy egg-a-dillas at home.
- Small whisk. Used to perfectly scramble one egg at a time.
- Small skillet. This will keep the egg from spreading too far when you pour it into the skillet.
- Spatula. For flipping the egg-a-dilla.
Serving Suggestions
These simple and filling egg-a-dillas can be topped just like a traditional quesadilla. Here are a few ways to top these easy egg quesadillas.
- Fresh avocado
- Homemade guacamole
- Chive
- Cilantro
- Dairy-free cheese
- Vegan sour cream
- Blender salsa
- Pico de gallo
Can you add meat to egg-a-dillas?
Heck yes! Here are some of the meats I would add and ways to incorporate them in the dilla.
- Bacon– Fry in advance and then crumble 1 strip into the scrambled egg before pouring it into the pan.
- Sausage– Cook breakfast sausage and crumble in advance. Use 1 Tablespoon of breakfast sausage per egg-a-dilla. Add the sausage into the scrambled egg before pouring it into the pan.
- Steak– Hello steak and egg lovers! For this one I would use left-over steak and reheat in the pan before making the egg-a-dilla. Then put cut strips of steak inside the finished egg-a-dilla after cooking.
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Storing and Reheating Tips
Honestly, these egg-a-dillas are meant to be enjoyed the day they are made but if you have some left-overs or you want to meal prep them for future you, here is how to keep and re-heat them.
- Storing– If you have any left-over egg-a-dillas, place them in an air-tight, refrigerator safe container for up to 3 days.
- Reheating– Heat a skillet and place the egg-a-dillas back on the skillet over low heat until crispy and ready to serve.
Breakfast and Quesadilla recipes to make next
If you tried this simple egg-a-dilla recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
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Egg-a-dilla (Egg Quesadilla)
These crispy, egg filled breakfast egg-a-dillas are a simple versatile recipe perfect for breakfast, brunch, or an afternoon snack!
Ingredients
- Plant-based Butter spreadable
- 1 Egg
- 1 6-inch Flour Tortilla
- 1 pinch Salt
Instructions
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Heat a small skillet over medium heat. Once warm, melt a little vegan butter (about 1/2 Tablespoon) in the pan, swirl the pan to coat.
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In a small bowl, whisk one egg with a pinch of salt and set aside.
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Spread about 1 teaspoon of vegan butter on a 6-inch flour tortilla.
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Pour the scrambled egg into the skillet and top with the buttered tortilla, butter side up.
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Cook 1-2 minutes until the egg sticks to the tortilla.
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Flip the egg over, tortilla side down, and fold in half.
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Cook on each side of the tortilla until golden and crispy.
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Remove from the skillet and serve.
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