Our Easy Breakfast Quesadilla recipe is jam-packed with fresh veggies, eggs, and of course, cheese. These delicious and fast quesadillas can be made in about 20 minutes and will make even the pickiest eater excited!
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I love a quick breakfast I can throw together like my Breakfast Enchilada Casserole or Sheet Pan Pancakes - they feed a crowd but don't take all morning to make! These on-the-go veggie omelet breakfast quesadillas are like that too! We just combine the best parts of both an omelet and a quesadilla to make an incredibly flavorful meal.
These quesadillas are more than just your typical breakfast dish - they're a great way to use up leftovers. And, egg quesadillas are more satisfying than frozen quesadillas! They make a great breakfast-for-dinner option!
Let me show you how to make an easy breakfast quesadilla.
🧂 Ingredients
- Unsalted butter or olive oil
- Eggs
- Red onion
- Red, yellow, orange, or green bell peppers
- Shredded cheese, any type
- Salt and Black Pepper
- Large Tortillas
This is meant to be a brief overview of our easy breakfast quesadillas recipe. Please scroll down to the teal box below or Jump to Recipe for step-by-step instructions and a full printable recipe card with ingredients.
🔪Instructions
- Melt butter or oil over medium high heat.
- Add in veggies and salt and pepper and sautée until soft.
- Remove the veggies and set aside.
- Add remaining butter or oil.
- Beat two eggs and cook until they turn white.
- Sprinkle a layer of cheese and then place the tortilla down on top of the eggs.
- Flip the tortilla over and on one half sprinkle out sautéed veggies.
- On the other half layer with remaining cheese.
- Fold the two halves together.
- Cook on both sides until cheese is melted and tortilla is toasted.
Equipment
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- Cutting Board and Santoku Knife
- Mixing Bowl
- Whisk
- Large Skillet
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💭 Frequently Asked Questions
As a general rule, corn tortillas are healthier than flour tortillas - even whole wheat tortillas. They are also more flavorful and a great gluten-free option.
While freshly grated cheeses usually melt better than store-bought, I almost always use the pre-shredded simply from a time standpoint. My go-to favorite is Monterey Jack, but cheddar, pepper jack, or mozzarella can also be used.
📖 Variations
I really love that you can easily customize these to suit your tastes and what you have available in the fridge like fresh veggies, breakfast sausage, and more.
It's a great way to use up leftovers, too! For example, if you have leftover bratwurst or deli ham that needs to be used up, chop it up and add them in! Do you have a little bit of leftover steak? Slice it thin and toss it in!
Ideas for Healthy Quesadillas:
- chopped spinach
- artichoke hearts
- chopped tomatoes
- halved olives
- black beans
- finely chopped broccoli
- sautéed mushrooms
Serving Suggestions
Serve with sour cream, Pico de Gallo, hot sauce, or Fruit Salad. It's delicious with biscuits or hash browns on the side, too.
⏲️ Storage
While this easy breakfast quesadilla recipe makes 2 large quesadillas, it's easy to double or triple the recipe and make a big batch.
How to Make Ahead Breakfast Quesadillas:
- Prepare the quesadillas and allow them to cool completely. Do not cut them.
- Wrap each quesadilla in plastic and store it in the refrigerator for 3-4 days. I like to place the wrapped quesadillas into a large airtight container.
- Alternatively, you can freeze them for up to 6 months! After you have wrapped them all, place them into a freezer storage bag. Don't forget to label them!
TIP: To avoid soggy quesadillas, omit any salsa or vegetables like tomatoes.
How to Reheat Quesadillas
- Microwave: While your tortilla won't be crispy, this is the quickest way to reheat it. Microwave on high until just heated through (start with 30 seconds, then add additional time if needed).
- Stovetop: Preheat a skillet on medium-high heat. Add the quesadilla; cook about 1 minute with the lid on. Next, turn the quesadilla and cover again. Cook for another minute or so until the filling is hot.
- Oven: This is the best method for reheating several at a time. Start by preheating the oven to 350°F. Line a baking sheet with parchment paper then place the quesadillas in a single layer and heat 5 to 10 minutes - be sure to flip them over about halfway through.
😋 Similar Recipes
- Sweet Potato Spinach Quiche - perfect for fall brunch.
- Best Baked Oatmeal - my favorite go-to on-the-go breakfast idea.
- Breakfast Enchilada Casserole - if you love enchiladas, you must give this a try.
- Blueberry Croissant Bake - a deliciously sweet weekend breakfast option.
- Sheet Pan Eggs and Bacon - everyone loves this one-pan-wonder!
📋 Delicious Breakfast Quesadilla
Not ready to make this yet? Don’t forget to pin the tasty recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Easy Breakfast Quesadilla
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Ingredients
- 1 tablespoon unsalted butter or olive oil divided
- 4 eggs beaten
- ½ cup red onion diced
- ½ cup red, yellow, orange or green peppers, diced
- 1 cup shredded cheese any type
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tortillas
Instructions
- Melt butter or oil over medium high heat in a frying pan.1 tablespoon unsalted butter or olive oil
- Add in veggies, salt and pepper.½ cup red onion, 1 teaspoon salt, 1 teaspoon pepper, ½ cup red, yellow, orange or green peppers,
- Sautée veggies in a pan until soft, then remove the veggies and set aside.
- Add remaining butter or oil.1 tablespoon unsalted butter or olive oil
- Beat the two eggs and pour them on top.
- Once the eggs begin to cook (and turn white) sprinkle a layer of cheese and then place the tortilla down on top of the eggs4 eggs, 1 cup shredded cheese, 2 tortillas
- Flip the tortilla over and on one half sprinkle out sautéed veggies.
- On the other half layer with remaining cheese.1 cup shredded cheese
- Fold the two halves over.
- Cook on both sides until cheese is melted and tortilla is toasted.
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