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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 stuffed with scrambled eggs, tomatoes, dairy-free cheese, spinach and topped with avocado and vegan feta. 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


  • 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. 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).