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.
Ingredients you need
- Eggs
- Garlic powder
- Salt: To taste. Kosher salt or sea salt works.
- Black pepper: To taste.
- Dairy-Free Cheese: Shredded, or sub with paleo queso. We like Violife Tex Mex Style Shredded Cheese or Miyokos Vegan Pepper Jack Shreds. You can use regular cheese if you’re not dairy-free/vegan.
- Medium-Sized 8″ Tortillas: 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.
- Baby spinach: Or arugula. Roughly chopped.
- Cherry tomatoes or Sun-Dried Tomatoes: Chopped.
- Cremini or button mushrooms: Chopped.
- Avocado: Cubed.
- Fresh parsley: Chopped.
- Salsa: Optional for serving.
How to make a Breakfast Quesadilla
- 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).
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
- 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
- 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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