Mexican food is my aboslute favortie cuisine, so I figured, why not have it for breakfast? This veggie breakfast quesadilla is loaded with scrambled eggs, diced veggies, and cheddar cheese!
Honestly, this recipe is so simple and quick, you could make it for a speedy weeknight dinner, or easy on-the-go lunch as well. It doesn’t even really have the “breakfast for dinner” vibe like when you have pancakes for dinner.
One trick it has taken me way too long to learn is that quesadillas need to be made with a single tortilla, not two. Why? To save the filling!
When you flip the tortilla, you can turn in with the folded edge down. This helps keep all the filling in place and makes flipping a breeze!
Variations to the Veggie Breakfast Quesadilla recipe:
- Speedy swap: try fresh salsa in place of the chopped veggies so that you don’t have to spend any time with the cutting board. Just try to drain off any liquid so that the quesadillas don’t get soggy!
- Veggies: use anything you have on hand. I almost tossed in roasted sweet potato and asparagus. Really, the sky is the limit here because all veggies go well with eggs!
- Searching for gluten free? I don’t recommend corn tortillas for quesadillas as they cook differently. Maybe turn this recipe into a tostada instead with a crunchy corn tortilla!
Veggie Breakfast Quesadilla
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Breakfast
Cuisine: Mexican
Serves: 3 quesadillas
Ingredients
- 3 TBS each: chopped peppers, onions, and tomatoes
- 2 eggs
- 3 six-inch tortillas
- 6 TBS shredded cheddar cheese or Mexican blend
- Salsa, for serving.
Instructions
- Mix together peppers, onions, and tomato. Set aside.
- Scramble the eggs in a skillet. Set aside in a bowl.
- Place a tortilla in the skillet. Cover half of the tortilla with 1 TBS cheese, ⅓ of the scrambled egg, and 3 TBS of the veggie mixture.
- Fold the tortilla over the filling and cook 30 seconds to 1 minute, or until golden brown. Turn the quesadilla over by grabbing the open edge and turning (the folded edge stays on the skillet, and none of the toppings fall out!) Cook the other side until golden brown, 30 seconds to 1 minute.
- Repeat with remaining tortillas and filling. Serve with salsa, if desired.
