This Veggie Breakfast Quesadilla is packed with colorful veggies and gooey cheese, making it a tasty way to start your day. Quick and easy to whip up, it’s a morning winner!
You can mix and match your favorite vegetables here. I love adding spinach and bell peppers for crunch. Plus, who doesn’t love cheese, right? 🧀 Enjoy it with some salsa or avocado for extra flavor!
Key Ingredients & Substitutions
Tortillas: Flour tortillas are soft and perfect for quesadillas. You can substitute with whole wheat or corn tortillas if you prefer a healthier option or are gluten-free—just make sure they’re sturdy enough to hold the filling!
Eggs: Use large eggs for best results. If you’re looking for a lighter option, egg whites or a plant-based egg substitute works great too. Just remember it might change the texture a bit!
Cheese: Cheddar or Mexican blend is delicious, but feel free to experiment! Monterey Jack, Pepper Jack, or a dairy-free cheese can also add unique flavors. Just keep in mind that melting quality varies.
Vegetables: This recipe is super flexible! Bell peppers, spinach, and tomatoes are my favorites, but you can use zucchini, mushrooms, or even leftover veggies from dinner. Get creative with what you have!
How Can I Make the Best Scrambled Eggs for My Quesadilla?
Scrambled eggs are the star of your quesadilla, so it’s important to cook them right. A few simple tips can elevate your eggs.
- Whisk eggs gently but thoroughly with milk, salt, and pepper to incorporate air for fluffier results.
- Cook on medium heat to avoid burning. Stir occasionally—this helps to cook the eggs evenly.
- Remove the skillet from heat as soon as the eggs look just a tad undercooked; they’ll continue to set off the heat.
This technique results in soft, creamy eggs that complement your veggies perfectly!
Veggie Breakfast Quesadilla
Ingredients You’ll Need:
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar or Mexican blend cheese
- 1 red bell pepper, diced
- 1/2 cup fresh spinach leaves, roughly chopped
- 2 green onions, thinly sliced
- 1 small tomato, diced
- 1 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- Optional: Salsa, sour cream, or avocado slices for serving
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and cook. It’s quick enough for a busy morning but still delicious enough to enjoy!
Step-by-Step Instructions:
1. Whisk the Eggs:
Start by cracking the eggs into a medium-sized bowl. Add the milk, salt, and pepper, then whisk everything together until well combined. We want it nice and fluffy!
2. Sauté the Vegetables:
Next, heat the olive oil or butter in a non-stick skillet over medium heat. Add the diced bell pepper and sliced green onions. Cook for about 2-3 minutes until they start to get soft.
3. Add Spinach and Tomatoes:
Stir in the chopped spinach and diced tomatoes. Cook for another 1-2 minutes until the spinach wilts. Look at those vibrant colors!
4. Scramble the Eggs:
Now pour the egg mixture into your skillet with the sautéed veggies. Gently stir everything, scrambling the eggs until they’re soft and fully cooked, about 3-4 minutes. Then, remove the skillet from the heat.
5. Prepare for Quesadillas:
Wipe the skillet clean and put it back on medium heat. This will be where the magic happens!
6. Build Your Quesadilla:
Place one tortilla in the skillet. Sprinkle about 1/4 cup of cheese evenly over half of the tortilla. Then, spoon a quarter of the scrambled eggs over the cheese layer. Don’t forget to add a little more cheese on top of the eggs—it helps everything stick together!
7. Cook Your Quesadilla:
Fold the tortilla in half to cover the filling and gently press down. Cook for about 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted and gooey.
8. Slice and Serve:
Once cooked, take the quesadilla out of the skillet and let it rest for a minute. Then slice it into wedges, and serve warm. You can enjoy it with salsa, sour cream, or avocado slices for that extra oomph!
Enjoy your tasty, veggie-packed breakfast quesadilla!
Can I Use Different Vegetables in This Quesadilla?
Absolutely! Feel free to swap in your favorite veggies. Zucchini, mushrooms, or even leftover cooked vegetables work wonderfully. Just remember to adjust cooking times based on the vegetables you choose.
How Can I Make This Vegan-Friendly?
For a vegan version, simply replace the eggs with a plant-based egg substitute, like tofu or chickpea flour, and use dairy-free cheese. You can also add extra veggies to boost flavor and texture!
Can I Make Quesadillas Ahead of Time?
Yes, you can! Prepare the filling in advance and store it in the fridge for up to 3 days. When you’re ready to eat, just assemble and cook the quesadillas as directed. They’re perfect for meal prepping!
How Do I Store Leftover Quesadillas?
Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over low heat until warmed through, or microwave them for a quick option. Enjoy!
