This Egg and Veggie Breakfast Quesadilla is a delicious and satisfying way to start your day. Packed with protein from the eggs and fiber from the vegetables, it’s a well-balanced meal that will keep you energized. This quesadilla is easy to make, customizable, and perfect for breakfast or even a quick brunch. With a crispy golden tortilla on the outside and a flavorful, cheesy filling on the inside, it’s a recipe you’ll want to repeat.

Why You’ll Love This Recipe

This breakfast quesadilla is not only healthy but also incredibly versatile. You can adjust the vegetables and spices to suit your taste, making it a meal that can be enjoyed in many different ways. The combination of eggs, cheese, and vegetables provides a good balance of protein, vitamins, and fiber, making it a great choice for a nutritious meal. It’s quick to make, and you can even prepare the ingredients in advance for a faster cooking time in the morning.

Ingredients

2 large eggs
1/4 cup red bell pepper, finely chopped
1/4 cup spinach, chopped
1/4 cup onion, finely chopped
1/4 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
1-2 flour tortillas (8-inch)
1 tbsp olive oil or butter
Salt and pepper, to taste
Optional: Salsa, sour cream, or avocado for serving

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Heat a non-stick skillet over medium heat and add the olive oil or butter.
Add the onion, red bell pepper, and spinach to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.
While the veggies are cooking, beat the eggs in a bowl with a pinch of salt and pepper.
Pour the beaten eggs into the skillet with the veggies and cook, stirring occasionally, until the eggs are scrambled and fully cooked.
Once the egg and veggie mixture is ready, remove it from the skillet and set aside.
Place a tortilla in the skillet and sprinkle half of the shredded cheese over it.
Add half of the egg and veggie mixture on top of the cheese, then top with the remaining cheese.
Place the second tortilla on top and cook for about 2-3 minutes until the bottom is golden brown and crispy.
Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden and the cheese has melted.
Remove the quesadilla from the skillet, slice it into wedges, and serve with salsa, sour cream, or avocado if desired.

Servings and Timing

Servings: 1-2
Total Time: 15-20 minutes
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes

Variations

Add Protein: You can add cooked chicken, turkey, or sausage for extra protein.
Cheese Options: Feel free to use different types of cheese like feta, goat cheese, or pepper jack for added flavor.
Vegetarian: Keep it vegetarian by using a variety of vegetables like mushrooms, zucchini, or tomatoes.
Spicy: Add some chopped jalapeños or a sprinkle of chili flakes for a spicy kick.

Storage/Reheating

Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the quesadilla in a skillet over medium heat for 2-3 minutes on each side until heated through. You can also microwave it for 30-45 seconds, though the texture may not be as crispy.

FAQs

How do I make my quesadilla crispy?

To make your quesadilla crispy, ensure that the skillet is hot before you add the tortilla, and don’t overcrowd the pan with ingredients. Use enough oil or butter to lightly coat the skillet and avoid sogginess.

Can I make this quesadilla ahead of time?

Yes, you can prepare the filling (eggs and veggies) ahead of time and store it in the refrigerator for up to 3 days. Assemble the quesadilla and cook it fresh when you’re ready to eat.

What vegetables can I use in a breakfast quesadilla?

You can use a variety of vegetables in your quesadilla, including onions, bell peppers, spinach, mushrooms, zucchini, or tomatoes. Just be sure to sauté them until they are softened before adding the eggs.

Can I freeze breakfast quesadillas?

Yes, you can freeze the assembled and cooked quesadillas. Wrap each one in plastic wrap or foil and store them in a freezer-safe bag for up to 2 months. Reheat them in a skillet or oven when ready to eat.

Can I use a corn tortilla instead of a flour tortilla?

Yes, corn tortillas work well for this recipe. Keep in mind that they may not get as crispy as flour tortillas, but they will still taste delicious.

What can I serve with breakfast quesadillas?

Breakfast quesadillas pair well with salsa, sour cream, avocado, or a side of fresh fruit. You can also serve them with a light salad for a well-rounded meal.

Can I use egg whites instead of whole eggs?

Yes, you can substitute egg whites for the whole eggs if you prefer a lighter version of the quesadilla.

How do I prevent the tortilla from getting soggy?

To prevent sogginess, make sure the filling is not too wet. Sauté the vegetables thoroughly and avoid adding excess moisture. Also, ensure the skillet is heated well before adding the tortilla.

Is this recipe suitable for a gluten-free diet?

Yes, you can use gluten-free tortillas to make this recipe suitable for a gluten-free diet. There are many good gluten-free options available in stores.

Can I add hot sauce to this recipe?

Yes, you can definitely add hot sauce for an extra burst of flavor. Use your favorite variety for added spice.

Conclusion

The Egg and Veggie Breakfast Quesadilla is a quick, healthy, and satisfying meal that combines fresh vegetables, protein-rich eggs, and gooey cheese, all wrapped in a crispy tortilla. With its versatility and ease of preparation, it’s the perfect recipe for busy mornings or a leisurely brunch. Whether you keep it simple or add your favorite proteins and veggies, this dish is sure to become a breakfast staple