Simple Breakfast Quesadillas

These simple breakfast quesadillas are a delightful way to kick-start your day with a burst of flavor and nutrition. Ready in just 15 minutes, they’re the perfect choice for busy mornings when you need something quick yet satisfying. With every bite, you’ll experience a comforting blend of cheesy goodness and just the right amount of heat.

Print

Why You’ll Love This Recipe

Back in the day, weekends meant leisurely breakfasts with the family, a time to catch up and enjoy our favorite flavors. My kids adore these quesadillas, often declaring them “the best breakfast ever.” The aroma of melting cheese mingling with spices fills the kitchen, and you can’t help but feel cozy as you gather around the table. Whether it’s a sunny Saturday or the chaotic rush of a weekday morning, these quesadillas bring the family together, sparking smiles and laughter over a delicious meal.

Let’s Cook It Together

What You’ll Need

• 2 eggs
• Hot sauce, such as Cholula
• Pinch of salt
• ⅓ cup cooked pinto beans or black beans, rinsed and drained
• 2 teaspoons butter or extra-virgin olive oil
• 1 tablespoon chopped green onion
• 1 tablespoon finely chopped cilantro
• 1 tablespoon chopped pickled jalapeño (optional)
• 1 medium (8”) whole grain tortilla
• ½ cup (packed) grated sharp cheddar cheese
• Salsa or additional hot sauce for serving

Step-by-Step Directions

1. In a bowl, whisk the eggs with a splash of hot sauce and a pinch of salt until blended. Gently fold in the rinsed beans and set aside.
2. Heat the butter in a skillet over medium heat until it’s bubbly. Pour in the egg mixture, stirring frequently until just set, which should take about 1 to 3 minutes. Remove the skillet from the heat and stir in the green onion, cilantro, and jalapeño if using.
3. In a large skillet, warm the tortilla over medium heat, flipping occasionally. Sprinkle half of the cheese over one side of the tortilla, add the scrambled egg mixture, and then sprinkle the remaining cheese on top. Fold the tortilla over and press it gently.
4. Cook until golden and crispy, about 1 to 2 minutes, then flip and repeat on the other side. Transfer to a cutting board, cool for a minute, slice into wedges, and serve hot with salsa or additional hot sauce.

Nutrition Values

• Serving size: 2 quesadilla wedges
• Calories: 320
• Protein: 18g
• Carbs: 30g
• Fat: 15g
• Fiber: 6g

Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.

Perfect Pairings for This Dish

To elevate your breakfast experience, try pairing these quesadillas with a refreshing fruit salad or a glass of fresh orange juice. For a cozy weekend brunch vibe, serve them alongside steaming mugs of coffee or hot chocolate. Whether it’s a leisurely Sunday brunch or a busy weekday breakfast on the go, these quesadillas make every moment special.

Make-Ahead & Storage Tips

These quesadillas can be prepared in advance and stored for those busy mornings. Allow them to cool completely before refrigerating in an airtight container for up to 3 days. If you want to freeze them, wrap each quesadilla tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the toaster oven or skillet until heated through and crispy.

Chef Betty’s Secrets

1. For extra flavor, try using spicy chorizo or crumbled feta instead of cheese.
2. If you love veggies, add sautéed bell peppers or spinach to your egg mixture for a nutrient boost.
3. Cooking the tortilla until it’s crispy enhances the texture; don’t rush this step!
4. Adjust the hot sauce amount to suit your family’s spice tolerance; start small, and you can always add more.
5. Experiment with different cheeses like pepper jack for a delightful kick!

Creative Twists to Try

Feel free to switch things up with these tasty variations:

• Add slices of avocado or guacamole on the side for a creamy texture.
• Try swapping out pinto beans for black beans, or even add cooked potatoes for a heartier option.
• Transform it into a sweet version by adding a sprinkle of cinnamon and sugar, served with a dollop of yogurt and berries!

FAQs

Can I freeze this recipe?
Absolutely! These breakfast quesadillas freeze beautifully. Just wrap them tightly in plastic wrap and place them in an airtight container or zip-top bag. They can be frozen for up to 3 months and reheated as needed.

What’s the best substitute for eggs in this recipe?
If you’re looking for an egg substitute, you can use silken tofu or a commercial egg replacer. Keep in mind that the texture will differ, but it can be delicious in its own right.

How long will this stay fresh?
Stored in the refrigerator, these quesadillas will stay fresh for about 3 days. If you plan on consuming them later, I’d recommend not adding hot sauce until you’re ready to eat to maintain the best flavor.

Can I double the recipe for meal prep?
Certainly! Doubling the recipe is a great way to prepare for the week ahead. Just remember to adjust cooking time slightly if you’re making multiple quesadillas at once. Enjoy your delicious, ready-to-eat breakfasts!