vegetarian breakfast quesadillas

Savory breakfast quesadillas stuffed with sweet potatoes, fluffy scrambled Eggland’s Best eggs, green chile and melted cheddar cheese. The sweet and spicy quesadilla combination will become your new favorite breakfast and surprise everyone with a unique flavor. Serve them with Greek yogurt, guacamole and salsa for dipping!

Sweet Potato, Egg &amp; Green Chile Breakfast Quesadillas

olive oil, divided

Eggland’s Best eggs

cheddar cheese, divided

sweet potato (or butternut squash)

roasted green chile

Add EB eggs to a bowl with a few teaspoons of water (this helps keep them fluffy and moist) and whisk until well combined. Add ½ tablespoon olive oil to a large skillet and place over medium-low heat. Add eggs and scramble, cooking until just done. Remove eggs from pan and transfer to a plate.

Next add in ½ tablespoon of oil and place the same skillet over medium heat. Add 1 tortilla, then sprinkle ¼ cup shredded cheese, followed by mashed sweet potato, green chile, scrambled eggs and remaining ¼ cup cheese. Cook for 2 minutes or until golden on one side, then flip quesadilla and cook on the remaining side until nice and golden. Transfer to a cutting board and use a pizza cutter to cut into triangles. Serve with avocado, yogurt and salsa if desired. Serves 2.

Vegetarian Breakfast Quesadillas are quick and easy to make, loaded with eggs and veggies, and flavorful. Perfect for meal prep and freezer-friendly too.

Vegetarian Breakfast Quesadillas

butter, unsalted (or vegetable oil)

onion,

green pepper, diced

eggs

milk

salt

black pepper

(10-inch) flour tortillas

white cheddar cheese, shredded (or cheese of your choice)

non-stick cooking spray

Melt butter in a large skillet over medium-heat heat. Add onions and cook until soft and translucent, approximately 5 minutes.

Add green peppers and mushrooms and cook for 4-5 more minutes, until slightly tender.

Meanwhile, in a large mixing bowl, whisk together eggs, milk, salt, and pepper until completely mixed and slightly frothy. Add the egg mixture to the skillet and cook until eggs are scrambled and cooked through, approximately 2-3 minutes. Remove from heat and set aside.

Divide the egg filling evenly amongst the tortillas in an even layer on half of each tortilla. Sprinkle cheese on top, then fold the tortilla over to seal.

Heat a large griddle or skillet over medium-high heat. Coat with non-stick spray and cook quesadillas until browned, about 2 to 3 minutes on each side. Repeat until all quesadillas are cooked.

To serve immediately: Slice into wedges and serve warm. 

To store for later: Let the quesadillas cool completely. Then wrap each quesadilla tightly in aluminum foil and place in ziplock bags. You can store the quesadillas in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

To reheat

Preheat oven or toaster oven to 325°F. Remove foil and heat until warmed, approximately 20 minutes if refrigerated or 30 minutes from frozen. If refrigerated, you can also reheat by heating a non-stick pan to medium heat and grilling on each side for 2-4 minutes until warm and crispy.

These quesadillas look like the perfect breakfast! Make-ahead freezer meals are the best. This recipe looks delish!

These were perfect!  Easy to make, healthy with the added vegetables, and they reheated so well.  I will definitely be making this again. Thank you!

These were a hit and requested from one picky eater for dinner tonight (had them for breakfast yesterday!). Will definitely make them again.

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Vegetarian Breakfast Quesadillas

Top 2 vegetarian breakfast quesadillas recipes from across the web

The most viewed vegetarian breakfast quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sweet Potato, Egg &amp; Green Chile...

Vegetarian Breakfast Quesadillas

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

Sweet Potato, Egg & Green Chile...