breakfast quesadilla recipe

Need breakfast or dinner in a hurry? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar!

Quick Breakfast Quesadilla

red bell pepper

eggs*

black beans

butter, divided

salt

black pepper

cheddar cheese

6” tortillas (flour

For dipping: Guacamole, salsa, and sour cream

Dice the bell pepper. Whisk the eggs* in small bowl with a fork, and add the salt and pepper. Drain and rinse the black beans. 

Add 1 tablespoon butter to a small nonstick skillet and heat on medium until melted. Add the eggs to the pan and cook for about 1 minute until starting to firm up. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Sprinkle on the black beans, bell pepper, and kosher salt. Keep cooking, scraping occasionally until eggs are fully cooked, about 2 minutes. Remove to bowl and set aside.

Add the remaining 1 tablespoon butter to the skillet and heat over medium high heat. Add a tortilla, half the shredded cheese, the scrambled eggs, remaining cheese, and the other tortilla. Cook 1 to 2 minutes per side, until browned and crispy. Cut into wedges and serve with guacamole and salsa for dipping. 

A vegetarian Breakfast Quesadilla recipe with eggs, spinach, cheese, and white beans. Freezer-friendly, healthy and easy to make ahead!

Breakfast Quesadilla

eggs

milk

garlic powder

olive oil

spinach (roughly torn or chopped (about 4 ounces))

reduced-sodium white beans

cheese

whole wheat tortillas (medium taco size, about 7 inches)

Whisk

In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.

Saute

Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add the beans, reduce the heat to medium low, then carefully pour in the eggs. With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often. Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)

Assemble

Assemble the quesadillas by sprinkling a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half. Repeat with the remaining tortillas.

Cook

Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray (or brush with a bit of additional olive oil). Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm.

To Cook Immediately

Freeze

Let the egg filling cool completely to room temperature. Once cooled, form the quesadillas as directed above, then wrap each assembled quesadilla individually in plastic wrap. Arrange the quesadillas in a single layer on a baking sheet or similar flat surface that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.

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Top 2 breakfast quesadilla recipe recipes from across the web

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Quick Breakfast Quesadilla

Breakfast Quesadilla

The most viewed breakfast quesadilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine