This Breakfast Quesadilla is an easy and delicious tortilla wrap made two ways with stuffed with scrambled eggs, tomatoes, dairy-free cheese, fresh veggies and topped with avocado. Enjoy this protein-packed recipe for breakfast, lunch or dinner! Gluten-free, dairy-free, low carb with paleo and keto options.
Updated January 2024
Breakfast Quesadilla – A Delicious Morning Twist
This Breakfast Quesadilla is not just a feast for your taste buds but also a breeze to whip up. Whether you’re a plant-based enthusiast or a cheese lover, this recipe has you covered. Get ready to indulge in a morning delight that’s quick, customizable, and downright delicious.
Are you looking for a morning fiesta that’s as delicious as it is easy to whip up? This Breakfast Quesadilla recipe is about to revolutionize your AM game with a golden, crispy tortilla embracing a melty blend of dairy-free Pepper-Jack cheese, all cuddled up with fluffy eggs seasoned to perfection.
Whether you’re a spinach and feta enthusiast or a sun-dried tomato pesto lover, we’ve got two mouthwatering variations to suit your breakfast mood. So, grab your spatula and let’s dive into the magic of making a breakfast that’s not only delicious but also a breeze to prepare. Your mornings are about to get a whole lot more exciting!
Ingredients You’ll Need:
- Eggs: The heart of our quesadilla, providing a protein-packed base. Choose a plant-based egg substitute of your choice if needed, such as Hodos or Eggcitables.
- Garlic Powder: Elevating the flavor profile with a subtle, savory kick.
- Kosher Salt or Sea Salt: Seasoning to taste for that perfect balance.
- Freshly Cracked Black Pepper: Adding a dash of warmth and spice.
- Dairy-Free Pepper-Jack Cheese: We recommend Violife Tex Mex Style Shredded Cheese or Miyokos Vegan Pepper Jack Shreds. You can use regular cheese if you’re not dairy-free/vegan.
- Gluten-Free Tortilla: The vessel for our masterpiece, choose from Siete Grain-Free Almond Flour Tortillas, Maria & Ricardo’s Almond Flour Keto Tortillas or any low carb tortilla brand of choice.
Spinach Feta Version Ingredients:
- Baby Spinach: Infusing a burst of freshness and vibrant color.
- Grape or Cherry Tomatoes: Sweetness and juiciness in every bite.
- Cremini or Button Mushrooms: Earthy notes to complement the spinach.
- Avocado: Creamy richness that harmonizes with every flavor.
- Dairy-Free Feta: A plant-based alternative for that classic feta tang. We recommend Violife Feta.
- Fresh Parsley or Cilantro: A final touch of freshness.
- Salsa: Your choice to add a zesty kick.
Sun-Dried Tomato Pesto Version Ingredients:
- Arugula: Peppery goodness that adds depth to the dish.
- Sun-Dried Tomatoes: Intense, sweet-tart flavor for a gourmet touch.
- Chopped Green Onions: Mild oniony goodness to enhance the taste.
- Avocado: Creamy richness to balance the flavors.
- Pesto: Drizzle your favorite pesto for a burst of herbaceous goodness.
- Fresh Parsley or Cilantro: A finishing touch for visual and aromatic appeal.
- Salsa: Choose your favorite to complement the dish.
Instructions: How to make a Breakfast Quesadilla:
Spinach Feta Version:
- Whisk eggs with garlic powder, salt, and black pepper.
- Coat a skillet with oil spray and spread cheese evenly.
- Pour beaten eggs, add spinach, tomatoes, and place the tortilla on top.
- Cook until set, flip, sprinkle avocado and feta on one half, fold, and brown.
- Garnish with fresh parsley or cilantro, cut, and serve with salsa.
Sun-Dried Tomato Pesto Version:
- Whisk eggs with garlic powder, salt, and black pepper.
- Coat a skillet with oil spray and spread eggs.
- Sprinkle cheese, arugula, sun-dried tomatoes, and green onions.
- Place the tortilla, cook until set, flip, sprinkle avocado and pesto on one half, fold, and brown.
- Garnish with fresh parsley or cilantro, cut, and serve with salsa.
Tips for Success:
- Ensure the skillet is well-coated with oil spray for a non-stick experience.
- Press down gently with a spatula during cooking for a well-bonded quesadilla.
Variations and Substitutions:
- Experiment with different cheese varieties or add your favorite veggies for a personalized touch.
- Swap out the tortilla for a low-carb or keto-friendly alternative.
Serving Suggestions:
- Enjoy your quesadilla with a side of fresh fruit or a dollop of guacamole for an extra treat.
Storage and Freezer Instructions:
- Store leftovers in an airtight container in the refrigerator for up to two days.
- To freeze, wrap the quesadilla in parchment paper and store in a sealed freezer bag for up to one month.
More easy breakfast recipes you will love:
This Breakfast Quesadilla is an easy and delicious tortilla wrap made two ways with stuffed with scrambled eggs, tomatoes, dairy-free cheese, fresh veggies and topped with avocado. Enjoy this protein-packed recipe for breakfast, lunch or dinner! Gluten-free, dairy-free, low carb with paleo and keto options.
- 2 large eggs , feel free to choose a plant-based egg substitute of your choice if needed, such as Hodos or Eggcitables.
- ½ teaspoon garlic powder
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
- 1/3 cup grated dairy-free Pepper-Jack Mexican-style or cheddar cheese , we like Violife Tex Mex Style Shredded Cheese or Miyokos Vegan Pepper Jack Shreds. You can sub with paleo queso or use regular cheese if you’re not dairy-free/vegan.
- 1 gluten-free tortilla of choice (medium 8” size - can cut a larger one to size if needed) , we like Siete Grain-Free Almond Flour Tortillas. For keto, sub with Maria & Ricardo's Almond Flour Keto Tortillas or any low carb tortilla brand of choice.
- 1/2 - 2/3 cup baby spinach , roughly chopped
- 1-2 grape or cherry tomatoes , quartered
- 1-2 cremini or button mushrooms , sliced or chopped
- ¼ - 1/3 cup cubed avocado
- 1-2 tsp dairy-free feta , such as Kite-Hill. Regular feta works too if you're not dairy-free.
- Chopped fresh parsley or cilantro
- Salsa of choice for serving
- 1/2-2/3 cup arugula , roughly chopped
- 2 sun-dried tomatoes thinly sliced
- 1/2 tsp chopped green onions
- 1/4-1/3 cup cubed avocado
- Drizzle pesto of choice
- Salsa of choice for serving
- Chopped fresh parsley or cilantro for garnish
- In a bowl, whisk the eggs with garlic powder, salt and black pepper.
- Lightly coat a nonstick 8” skillet (or similar size to your tortilla) with oil spray over medium heat. Add the cheese to the skillet in an even layer to cover the surface of the skillet. Pour the beaten eggs over the cheese and tilt the pan so the egg mixture spreads out. Quickly sprinkle on the spinach and grape / cherry tomatoes then add the tortilla on top, allowing the egg and cheese to stick to the tortilla like glue.
- Allow the eggs to cook until desired doneness, pressing down with a spatula as needed. Once set, carefully flip the eggs / tortilla in one piece, while gently pressing down with your spatula so the tortilla browns.
- Sprinkle the avocado along with a tiny sprinkle of feta to one half of the quesadilla.
- Gently fold over the empty half of the tortilla over the avocado half to create a half moon circle and lightly press down to close the quesadilla. Cook until golden / lightly brown on both sides.
- Transfer to a plate and garnish with fresh parsley or cilantro. Cut into half and serve with salsa of choice. (Film inside of both quesadilla halves, showing the filling, stacked on top of each other in hand or on a plate if possible).
In a bowl, whisk the eggs with garlic powder, salt and black pepper.Lightly coat a nonstick 8” skillet (or similar size to your tortilla) with oil spray over medium heat.
Pour the beaten eggs and tilt the pan so the egg mixture spreads out. Quickly sprinkle the cheese evenly over the eggs then top with arugula, sun-dried tomatoes and green onions.
Add the tortilla on top, allowing the egg and cheese to stick to the tortilla like glue. Allow the eggs to cook until desired doneness, pressing down with a spatula as needed.
Once set, carefully flip the eggs / tortilla in one piece, while gently pressing down with your spatula so the tortilla browns. Sprinkle the avocado along with a drizzle of pesto to one half of the quesadilla.
Gently fold over the empty half of the tortilla over the avocado half to create a half moon circle and lightly press down to close the quesadilla. Cook until golden / lightly brown on both sides. Transfer to a plate and garnish with fresh parsley or cilantro.
Cut into half or thirds and serve with salsa of choice.
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