The BEST Breakfast Quesadilla
Start your morning off with a delicious, protein packed, mouth watering breakfast quesadilla! A perfect balance of healthy protein, fats, and fermented carbs that’s bursting with flavor!
In our home this has officially been labeled as my husband’s favorite breakfast. He’s the type of guy that usually doesn’t like eggs at all, but early on in our marriage I served him this and he’s been eating eggs regularly ever since! I also absolutely love these and they are a welcome change to what once was my daily eggs and sourdough toast (though that is delicious as well and I still enjoy it from time to time).
When I make these for my husband and I, I load them up with all the onions and jalapeños. We love spice around here! They are kid friendly too though if the jalapeños are left off completely or just as easily replaced with bell peppers. My toddler loves these breakfast quesadillas and the leftovers make great snacks for her.
These are great not only for breakfast but also for lunch or an easy dinner. They also reheat surprisingly well!
Why you’ll love breakfast quesadillas
- Customizable – these are easily customizable since they are individually cooked which makes them great for families with littles who may not like spice.
- Easy – even though they are individually made that doesn’t make them hard at all! These are so easy and fun to make too!
- Healthy – a great savory protein packed breakfast (or any meal really) that is healthy!
- Cheap – while eggs may not be as budget friendly as they used to be, they are still a fairly cheap protein source when compared to other protein on the market nowadays. Even better if you are able to raise your own.
Ingredients
- Tortilla – I love using homemade sourdough tortillas but any tortilla will work. Try to find one with minimal, clean ingredients if possible.
- Egg – Packed with protein and an abundance of vitamins. Use 1 egg per quesadilla.
- Cheese – My favorite is extra sharp white cheddar but I’ve also used a variety of different cheeses for these. Use whatever you like best!
- Red onion – Adds so much flavor! I highly recommend not leaving out!
- Jalapeños – for spice. If you’re not a spice lover you can omit these.
- Bell peppers – If leaving the jalapeños off these are a great substitute. Or you can load them up with both!
- Butter or coconut oil – for greasing the pan
How to make the best breakfast quesadillas
Dice the onions, bells peppers, and jalapeños (if using) into small, bite sized pieces. Grate the cheese if using block cheese or else just have your pre-shredded cheese ready.
Melt 1/2 Tbs. of butter or coconut oil in a skillet.
Melt the other 1/2 Tbs of butter in the skillet and place the quesadilla inside. Cook over medium/low heat until the cheese has melted and the tortilla is crispy turning once.
Tips
- If I am making a very large batch of these I will just make a big pan of scrambled eggs and fill the with those instead of making individual omelet style eggs. It is a lot faster and tastes just as good!
- Cook your eggs until they are just done, or even a little under done. They will continue to cook from the heat in the eggs and also when you fry the quesadillas. Overcooked eggs aren’t nearly as tasty or fluffy and they have a stronger egg flavor.
- If you have extra time you can sauté the veggies in a tablespoon of butter for a couple of minutes. This will soften them slightly and they taste so delicious this way!
What to serve with breakfast quesadillas
While these taste amazing just on their own here are a few ideas on what you could serve them with to make them even better!
- salsa
- pico de galo
- sour cream
- sliced avocados
- sliced black olives
- fresh cilantro
What kind of tortillas should I use?
I use my homemade sourdough discard tortillas whenever I make quesadillas. I love using this recipe! The benefits of the fermented grains, the taste of the sourdough, and the way they crisp up so nicely in the skillet don’t even compare to packaged tortillas. I love having sourdough tortillas on hand at all times either in the fridge or freezer for quick delicious meals like this one. Packaged tortillas do still work though if you’re in a pinch.
How to store and reheat
Store in the fridge for up to 5 days. To reheat, melt about a teaspoon of butter or coconut oil in a skillet. Carefully peel one side of the quesadilla apart and place it face down in the skillet (this is to heat the egg). Fold the tortilla back how it was originally and cook until it has heated through and the tortilla is crisp.
PIN it for later!
The BEST Breakfast Quesadilla
Lots of eggs, veggies, and cheese all tucked inside a homemade sourdough tortilla makes a delicious breakfast, lunch, or snack! Protein packed and bursting with flavor this is an easy meal that is super tasty!
Ingredients
- 1 tortilla
- 1 egg
- grated cheese
- onion (chopped small)
- bell pepper (chopped small)
- jalapeño (diced fine)
- 1 Tbs. butter or coconut oil
- Optional toppings: salsa, pico de galo, sour cream, sliced avocado, sliced black olives, fresh cilantro
Instructions
1. Prep your ingredients:
Dice the onions, bells peppers, and jalapeños (if using) into small, bite sized pieces. Grate the cheese if using block cheese or else just have your pre-shredded cheese ready. Melt 1/2 Tbs. of butter or coconut oil in a skillet.
2. Crack the egg into a bowl and whisk until the yolk is well incorporated into the white. Once the grease in the skillet starts to bubble pour your egg in. Cook just until you can get a spatula underneath and flip it over. Remove from the heat. The heat from the skillet will continue to cook the egg through. Removing it form heat will ensure that the egg doesn't get too done.
3. Spread the chopped veggies evenly over half of the tortilla. Sprinkle on the grated cheese until the veggies are mostly covered.
4. Place the cooked egg on top of the veggies and cheese and top with more cheese, the amount depending on your liking.
5. Fold the empty half of the tortilla over the egg/cheese/veggies. Melt the other 1/2 Tbs of butter in the skillet and place the quesadilla inside. Cook over medium/low heat until the cheese has melted and the tortilla is crispy turning once.
6. Remove the quesadilla from the skillet and using a large knife cut in half then each half in half again. Repeat all the steps for however many quesadillas you are making.
7. Serve with desired toppings.
Notes
- If I am making a very large batch of these I will just make a big pan of scrambled eggs and fill the with those instead of making individual omelet style eggs. It is a lot faster and tastes just as good!
- Cook your eggs until they are just done, or even a little under done. They will continue to cook from the heat in the eggs and also when you fry the quesadillas. Overcooked eggs aren't nearly as tasty or fluffy and they have a stronger egg flavor.
- If you have extra time you can sauté the veggies in a tablespoon of butter for a couple of minutes. This will soften them slightly and they taste so delicious this way!
This is an absolute favorite tried and true recipe in our family! I hope you enjoy it as much as we do! If you have any questions, leave me a comment and I’ll reply as soon as I’m able to 🙂