Can I Make Breakfast Quesadillas Without Eggs?

Yes, you can! Eggs are common in breakfast quesadillas, but you can skip them. Try using cooked sausage, bacon, or plant-based meat instead. You can also fill them with sautéed veggies, beans, or cheese for a great breakfast quesadillas without eggs option.

What's the Best Way to Store Breakfast Quesadillas?

Storing breakfast quesadillas right is important. You can keep them in the fridge for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, use the oven, skillet, or microwave to keep them crispy and flavorful.

Can I Make a Gluten-Free Breakfast Quesadilla?

Yes, you can! Just use gluten-free tortillas instead of regular ones. There are many gluten-free options, like corn, rice, or almond flour tortillas. This way, you can enjoy a delicious breakfast quesadilla while following a gluten-free diet.

Breakfast Quesadilla: The Perfect Morning Meal

Description

This Breakfast Quesadilla is a quick, cheesy, and filling way to start your day! Stuffed with scrambled eggs, cheese, and your favorite breakfast ingredients, it’s easy to customize and perfect for a grab-and-go meal.

Ingredients

Scale

2 large flour tortillas
3 large eggs
½ cup shredded cheddar or Monterey Jack cheese
2 slices cooked bacon or 1 sausage link, crumbled (optional)
¼ cup diced bell peppers (optional)
¼ cup baby spinach (optional)
1 tablespoon butter or oil
Salt and pepper, to taste
Salsa, sour cream, or avocado for serving (optional)

Instructions

Scramble the eggs: In a skillet, heat 1 tablespoon of butter or oil over medium heat. Crack the eggs into a bowl, whisk with a pinch of salt and pepper, and pour into the skillet. Cook, stirring gently, until the eggs are scrambled and set, about 3-4 minutes. Set aside.
Assemble the quesadilla: Lay one tortilla flat and sprinkle half of the shredded cheese on one side. Add the scrambled eggs, crumbled bacon or sausage, bell peppers, and spinach if using. Sprinkle the remaining cheese on top, then place the second tortilla on top to form a quesadilla.
Cook the quesadilla: Wipe the skillet clean, then place it back over medium heat. Add a little butter or oil, then place the quesadilla in the pan. Cook for 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese is melted.
Serve: Slice the quesadilla into wedges and serve with salsa, sour cream, or avocado on the side.

Notes

You can customize the filling with other ingredients like mushrooms, onions, or black beans.
For a lighter option, use whole wheat tortillas and load up on veggies.
These quesadillas can be made ahead of time and reheated in the microwave or skillet.

Prep Time: 5 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: ½ quesadilla
Calories: 400
Sugar: 1g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 20g
Cholesterol: 320mg