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A breakfast quesadilla on a white plate with a fork and knife cut into three wedges sprinkled with fresh herbs

Breakfast Quesadilla

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.

Course Breakfast
Cuisine Mexican
Keyword breakfast quesadilla, quesadilla
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 quesadilla
Author Kelly

Ingredients

Spinach Feta Version

  • 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

Sun-Dried Tomato Version

  • 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

Instructions

Spinach Feta Version

  1. In a bowl, whisk the eggs with garlic powder, salt and black pepper.
  2. 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.
  3. 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.
  4. Sprinkle the avocado along with a tiny sprinkle of feta to one half of the quesadilla.
  5. 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.
  6. 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).

Sun-Dried Tomato Pesto Version

  1. 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.

Recipe Video