Spice up your mornings with cheesy and savory breakfast quesadillas.
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Yogurt. Plain eggs. Yogurt. Plain eggs. I feel like I’m stuck in an endless loop, eating the same old meal for breakfast every day. Don’t get me wrong: yogurt and eggs are both tasty and easy to make, which are huge perks. But I’m craving something different to help start my morning on the right path. Something to shake up my typical weekly menu and excite my taste buds. And as a huge fan of Mexican cuisine, I think I may have found my next breakfast recipe to try. Hearty, comforting, and delightfully flavorful breakfast quesadillas are about to rock your world.
Breakfast quesadilla? Why yes, BREAKFAST quesadilla! Quesadillas are no longer confined to lunch or dinner. A golden, crispy tortilla encasing savory scrambled eggs, ooey gooey cheddar, Monterey jack cheese, and bits of diced bell peppers make the perfect breakfast quesadilla. Each bite is as flavorful as the last!
Are Breakfast Quesadillas Healthy?
Breakfast quesadillas are nutritious and hearty. With a whopping 27g of protein, you’ll be full of energy and ready for the day. Even better, there are all sorts of vitamins, minerals, and a decent dose of calcium.
While balanced and protein-rich, breakfast quesadillas are high in fat, cholesterol, and sodium. But it’s not all bad news! Breakfast quesadillas are very customizable, so alter them to match your dietary needs and restrictions. For example, you could use a low-fat cheese option, a gluten-free, wheat or brown rice tortilla, and fewer eggs or liquid egg whites.
What else can i put in a breakfast quesadilla?
The great thing about breakfast quesadillas is how versatile they are. If you’d like more protein, add any meat you like. I recommend bacon, sausage, or chorizo, but ground turkey or shredded chicken would be a tasty—and healthy—alternative. You can also add a lot more veggies, such as spinach, onion, garlic, jalapeño, and green onion. Extra herbs and spices, like cilantro, oregano, and cumin, would blend well. Get creative and make this recipe your own!
INGREDIENTS
- 4 large eggs
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 medium tortillas
- 1/2 cup diced bell peppers
- 1 tablespoon olive oil
INSTRUCTIONS
Prep
Whisk eggs, sauté bell peppers, and scramble eggs.
Assemble
Fill tortillas with eggs, peppers, and cheese; fold.
Cook
Grill quesadillas until crispy and cheese melts.
Devour!
FAQs & Tips
Leftover breakfast quesadillas? Yum! These can be stored in an airtight container in the fridge for up to 3 days. For longer storage, your breakfast quesadillas can be frozen for up to 3 months if stored in a freezer-safe, airtight container. When it’s time to reheat your breakfast quesadilla, an oven, air fryer, or skillet would work best. For the oven, reheat at 350 degrees F for 20-30 minutes. For the air fryer, reheat at 325 degrees F for 10-15 minutes. In a skillet, cook on medium-low until warmed through.
The star of the show in this breakfast quesadilla recipe is the cheese! I recommend a nice blend of cheddar and Monterey Jack, but you can use whatever cheese you desire. I bet Pepper Jack would also be delicious.
Once your breakfast quesadillas are done cooking, allow them to rest for 1-2 minutes before cutting them into triangles. This will help you make even cuts and avoid smashing your quesadillas.
Serving Suggestions
In my opinion, a quesadilla is not a quesadilla without toppings! You could serve it with a classic salsa or get creative with a pineapple salsa, mango avocado salsa, or jalapeño salsa. Guacamole smeared on top would also be divine. And some sour cream or Greek yogurt (a healthier option) would really tie your breakfast quesadillas together. As for sides, you can’t go wrong with a bowl of fruit and a side of roasted potatoes.
Ingredients
- 4 large eggs
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 medium tortillas
- 1/2 cup diced bell peppers
- 1 tablespoon olive oil
Instructions
- In a bowl, whisk the eggs with salt and pepper until well combined.
- Heat olive oil in a skillet over medium heat. Add the bell peppers and sauté until slightly softened, about 2 minutes.
- Pour the eggs into the skillet with the bell peppers, stirring occasionally, until the eggs are scrambled and fully cooked, about 3-4 minutes.
- Lay out the tortillas on a flat surface. Evenly distribute the cooked egg and bell pepper mixture on one half of each tortilla. Sprinkle both types of cheese over the eggs.
- Fold the tortillas over to cover the filling, creating a half-moon shape.
- Wipe the skillet clean and return to medium heat. Cook each quesadilla until the tortilla is golden and crispy and the cheese is melted, about 2-3 minutes per side.
- Cut each quesadilla into wedges and serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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