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💭 Why you’ll love this recipe
Packed with veggies. My recipe is packed with nutritious veggies without sacrificing flavor, so you can have the best of both worlds! Perfect for breakfast on the go. You can whip up this quesadilla any day of the week since it’s so simple to make and it’s ready in less than 15 minutes. Make-ahead friendly. To make your mornings easier, you can make this in advance, freeze it, and reheat it in the morning.
Variations & Substitutions
Tortillas. I used flour tortillas, but you can use corn tortilla. Eggs. Use two medium or large eggs. Cheddar cheese. Mozzarella, Monterey Jack, or Pepper Jack will also work. Beans. You can swap black beans for red kidney beans or pinto beans. Vegetables. You can customize this recipe with any veggie you want. I used tomatoes and spinach, but you can also add mushrooms, bell peppers, and onions. Pickled jalapeños. Adds a spicy kick to the quesadilla. You can skip this if you want a mild recipe. Olive oil. You can swap this with any neutral oil like avocado or canola oil or use butter. Hot sauce. You can substitute it with sriracha for a different spicy flavor. Fresh cilantro. Or garnish with fresh parsley. Seasonings. Season with salt and pepper.
📖 How to make breakfast quesadilla recipe
Use medium heat when cooking the eggs to prevent overcooking and achieve a creamy texture. Stir the eggs constantly with a rubber spatula for even cooking and to prevent sticking. Warm the tortilla in a separate skillet before adding the fillings to make it more pliable and easier to fold. Spread the fillings evenly to ensure each bite has a good mix of flavors and textures. Use a large skillet to ensure the quesadilla lays flat, which helps it cook evenly and become crispy.
🍴 How to serve breakfast quesadilla
This breakfast quesadilla recipe is made for a single serving, but you can easily double it if you’re serving more people. I like to serve it with a dip on the side like sour cream, salsa, pico de Gallo, or guacamole. If you want to add more heat, you can also serve it with a side of hot sauce or a spicy queso dip. Then, garnish it with cilantro and sprinkle with fresh lime juice for a satisfying breakfast!
🍴Storage and reheating suggestions
To store leftovers, wrap each quesadilla in plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days. To freeze, wrap the quesadilla tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. You can freeze for up to 2 months. To reheat, you can warm it up in a toaster oven for a few minutes or on a skillet for about 2-3 minutes per side until the tortilla is crispy and the filling is hot.
🍴 More delicious breakfast egg recipes
If you like this recipe, check out my other breakfast egg recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
