This breakfast quesadilla is a family staple for a fast, flavorful, and wholesome breakfast. Stuffed with scrambled eggs, veggies, and melted cheese, it’s a scrumptious strategy to begin the day. My model is vegetarian and freezer-friendly!
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- 💭 Why you may love this recipe
- 📋 Elements and notes
- Variations & Substitutions
- 📖 The way to make breakfast quesadilla recipe
- Shruthi’s High Tip
- 👩🏽🍳 Troubleshooting FAQs
- 🍴 The way to serve breakfast quesadilla
- 🍴Storage and reheating ideas
- 🍴 Extra scrumptious breakfast egg recipes
- 📖 Recipe
- Breakfast Quesadilla
- Elements
- Directions
- Notes
- Vitamin
💭 Why you may love this recipe
- Full of veggies. My recipe is filled with nutritious veggies with out sacrificing taste, so you’ll be able to have one of the best of each worlds!
- Excellent for breakfast on the go. You’ll be able to whip up this quesadilla any day of the week because it’s so easy to make and it is prepared in lower than quarter-hour.
- Make-ahead pleasant. To make your mornings simpler, you may make this upfront, freeze it, and reheat it within the morning.
📋 Elements and notes
To make this simple breakfast quesadilla recipe, you may want flour tortillas, eggs, black-eyed beans, spinach, cherry tomatoes, pickled jalapeño, cheddar cheese, sizzling sauce, olive oil, salt, black pepper, and cilantro.
Variations & Substitutions
- Tortillas. I used flour tortillas, however you should utilize corn tortilla.
- Eggs. Use two medium or giant eggs.
- Cheddar cheese. Mozzarella, Monterey Jack, or Pepper Jack may also work.
- Beans. You’ll be able to swap black beans for purple kidney beans or pinto beans.
- Greens. You’ll be able to customise this recipe with any veggie you need. I used tomatoes and spinach, however you may as well add mushrooms, bell peppers, and onions.
- Pickled jalapeños. Provides a spicy kick to the quesadilla. You’ll be able to skip this if you’d like a gentle recipe.
- Olive oil. You’ll be able to swap this with any impartial oil like avocado or canola oil or use butter.
- Sizzling sauce. You’ll be able to substitute it with sriracha for a special spicy taste.
- Recent cilantro. Or garnish with recent parsley.
- Seasonings. Season with salt and pepper.
📖 The way to make breakfast quesadilla recipe
Step 1:
Whisk the eggs with sizzling sauce, salt, and pepper till they’re effectively blended. Add the beans and put aside.
Step 2:
Warmth olive oil in a medium non-stick skillet. Add the egg combination and cook dinner, stirring often with a rubber spatula, till eggs are simply cooked, roughly 1 to three minutes. Switch the eggs to a bowl.
Step 3:
Warmth a big skillet over medium-low warmth to heat the tortilla, flipping it often. As soon as the tortilla and pan are heat, sprinkle a skinny layer of the cheese on one facet of the tortilla and add the spinach leaves.
Step 4:
Unfold the fluffy scrambled eggs over the cheese, then add within the cilantro, jalapeños, black eyed beans, tomato halves and sprinkle the remaining cheese over the filling evenly.
Step 5:
Fold the empty half of the tortilla over the toppings. Cook dinner till the underside is crisp and golden brown, about 1 to 2 minutes, adjusting the warmth if wanted to keep away from burning. Flip it and cook dinner till the second facet can also be golden and crispy.
Step 6:
Take away the skillet from warmth instantly and switch the quesadilla to a chopping board. Let it cool briefly to set, then slice every quesadilla into 2 items with a kitchen knife.
Shruthi’s High Tip
Whisk the eggs completely to include air, leading to fluffier scrambled eggs.
- Use medium warmth when cooking the eggs to stop overcooking and obtain a creamy texture.
- Stir the eggs continually with a rubber spatula for even cooking and to stop sticking.
- Heat the tortilla in a separate skillet earlier than including the fillings to make it extra pliable and simpler to fold.
- Unfold the fillings evenly to make sure every chew has a very good mixture of flavors and textures.
- Use a big skillet to make sure the quesadilla lays flat, which helps it cook dinner evenly and develop into crispy.
👩🏽🍳 Troubleshooting FAQs
Sure, black beans, purple kidney beans, or pinto beans work effectively as substitutes for black-eyed beans.
Regulate the warmth to medium-low and preserve an in depth eye on the tortilla, flipping it as wanted to keep away from burning.
You need to use any melty cheese like mozzarella, Monterey Jack, or a Mexican mix.
Use a big spatula to flip the quesadilla gently and ensure the fillings are evenly distributed.
It is best loved recent, however you’ll be able to put together the filling elements forward and assemble the quesadilla rapidly when able to eat.
🍴 The way to serve breakfast quesadilla
This breakfast quesadilla recipe is made for a single serving, however you’ll be able to simply double it should you’re serving extra folks.
I wish to serve it with a dip on the facet like bitter cream, salsa, pico de Gallo, or guacamole. If you wish to add extra warmth, you may as well serve it with a facet of sizzling sauce or a spicy queso dip. Then, garnish it with cilantro and sprinkle with recent lime juice for a satisfying breakfast!
🍴Storage and reheating ideas
To retailer leftovers, wrap every quesadilla in plastic wrap or aluminum foil. Retailer within the fridge for as much as 3 days.
To freeze, wrap the quesadilla tightly in plastic wrap after which in aluminum foil or place it in a freezer bag. You’ll be able to freeze for as much as 2 months.
To reheat, you’ll be able to heat it up in a toaster oven for a couple of minutes or on a skillet for about 2-3 minutes per facet till the tortilla is crispy and the filling is sizzling.
🍴 Extra scrumptious breakfast egg recipes
When you like this recipe, take a look at my different breakfast egg recipes:
When you tried this recipe, remember to remark and fee! ⭐⭐⭐⭐⭐
📖 Recipe
Breakfast Quesadilla
I really like making these breakfast quesadillas for a fast, flavorful and nutritious morning meal. Prepared in simply quarter-hour and nice to freeze!
Servings: 1 serving
Energy: 605kcal
Elements
- 2 eggs, medium
- 1 teaspoon sizzling sauce, roughly relying in your spice tolerance
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons olive oil
- 1 flour tortilla, giant
- ½ cup sharp cheddar, grated
- ½ cup spinach, washed and drained
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon pickled jalapeño, chopped
- ⅓ cup black eyed peas, rinsed and drained, see notes for substitutions*
- 4 cherry tomatoes, halved
Directions
- Whisk the eggs with sizzling sauce, salt and pepper till they’re effectively blended. Add the beans and put aside.
- Warmth olive oil in a medium non-stick skillet. Add the egg combination and cook dinner, stirring often with a rubber spatula, till eggs are simply cooked, roughly 1 to three minutes. Switch the eggs to a bowl.
- Warmth a big skillet over medium warmth to heat the tortilla, flipping it often. As soon as the tortilla and pan are heat, sprinkle half of the cheese on one facet of the tortilla and add the spinach leaves. Unfold scrambled eggs over the cheese, then add within the cilantro, jalapeños, black eyed beans, tomato halves and sprinkle the remaining cheese over the filling evenly.
- Fold the empty half of the tortilla over the toppings. Cook dinner till the underside is golden and crispy, about 1 to 2 minutes, adjusting the warmth if wanted to keep away from burning. Flip it and cook dinner till the second facet can also be golden and crispy.
- Take away the skillet from warmth instantly and switch the quesadilla to a chopping board. Let it cool briefly to set, then slice every quesadilla into 2 items with a kitchen knife.
Notes
Beans: You may as well use black, purple kidney beans or pinto beans as a substitute.
Vitamin
Energy: 605kcal | Carbohydrates: 33g | Protein: 32g | Fats: 39g | Saturated Fats: 16g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 14g | Trans Fats: 0.03g | Ldl cholesterol: 384mg | Sodium: 1591mg | Potassium: 624mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2994IU | Vitamin C: 24mg | Calcium: 533mg | Iron: 5mg
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