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Breakfast Quesadillas with Eggs and Vegetables

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A warm and crispy breakfast quesadilla filled with fluffy scrambled eggs, melted cheese, and sautéed vegetables. Quick, customizable, and perfect for busy mornings or a relaxed weekend brunch.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 large flour tortillas
  • 4 large eggs
  • 1/2 cup bell peppers, chopped
  • 1/4 cup onions, chopped
  • 1/2 cup spinach or kale, chopped
  • 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste

Instructions

  1. Heat a skillet over medium heat and add olive oil or butter.
  2. Sauté chopped bell peppers and onions until softened, about 3–4 minutes.
  3. Stir in spinach or kale and cook until wilted.
  4. In a bowl, whisk eggs with salt and pepper, then pour into skillet and scramble until just set. Remove from heat.
  5. Place a tortilla on the skillet, sprinkle cheese on one half, and layer with the egg and vegetable mixture.
  6. Fold the tortilla in half and cook until golden brown, about 2 minutes per side.
  7. Repeat with the second tortilla.
  8. Slice into wedges and serve hot.

Notes

  • Add cooked sausage for extra protein.
  • Use whole wheat tortillas and lighter cheese for a healthier version.
  • Swap vegetables like mushrooms, zucchini, or tomatoes.
  • Add jalapeños or hot sauce for extra spice.
  • Leftovers keep in the fridge for up to 3 days or freeze for 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/breakfast-quesadillas-with-eggs-and-vegetables/