These vegetarian breakfast quesadillas are a hearty, flavorful, and convenient way to start your day. Loaded with scrambled eggs, sautéed vegetables, and melty cheese, they come together quickly and reheat beautifully, making them ideal for busy mornings or meal prep.

Why You’ll Love This Recipe

These quesadillas deliver everything you want in an easy breakfast: warm tortillas, soft scrambled eggs, and perfectly seasoned veggies. They cook in just minutes and freeze exceptionally well, giving you a homemade, wholesome option anytime. The filling is flexible, letting you customize with your favorite vegetables and cheeses while keeping things simple and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter, unsalted (or vegetable oil)
1 small onion, diced
1 medium green pepper, diced
4–5 white or brown mushrooms, diced
9 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 (10-inch) flour tortillas
1 1/2 cups white cheddar cheese, shredded (or another melty cheese such as Monterey Jack or mozzarella)
Non-stick cooking spray

Directions

1. Melt the butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the green pepper and mushrooms. Cook for another 4–5 minutes until the vegetables are slightly tender.
3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy. Pour the mixture into the skillet and scramble until cooked through, about 2–3 minutes. Remove from heat.
4. Divide the egg-and-vegetable mixture evenly over half of each tortilla. Sprinkle cheese on top, then fold the tortillas in half.
5. Heat a griddle or large skillet over medium-high heat and lightly coat with non-stick spray. Cook each quesadilla for 2–3 minutes per side, or until golden and crisp.
6. Slice and serve warm, or allow to cool completely before storing.

Servings and timing

This recipe makes 6 quesadillas.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add fresh spinach, sautéed lightly before mixing with the eggs.
• Swap green pepper for red, yellow, or a mix for added sweetness.
• Add diced tomatoes after cooking to keep them juicy.
• Use a blend of mozzarella and cheddar for a meltier texture.
• Add black beans for extra protein and fiber.

Storage/Reheating

Refrigeration: Let cooked quesadillas cool completely. Wrap each one in foil and refrigerate for up to 3 days.
Freezing: Wrap individually in foil, place in freezer bags, and freeze for up to 3 months.
Reheating (Refrigerated): Warm in a 325°F oven for about 20 minutes, or crisp in a non-stick skillet for 2–4 minutes per side.
Reheating (Frozen): Bake at 325°F for about 30 minutes until heated through.

FAQs

How do I prevent the tortillas from getting soggy?

Ensure the filling isn’t watery and allow the vegetables to cook long enough to release excess moisture before assembling.

Can I use corn tortillas?

Corn tortillas are smaller and more fragile, but you can use them if warmed first to prevent tearing.

What type of cheese melts best in quesadillas?

Cheddar, Monterey Jack, mozzarella, or any mild melting cheese works well.

Can I make the filling ahead of time?

Yes, prepare the egg and vegetable mixture up to 2 days ahead and assemble when ready to cook.

Are these freezer-friendly?

Yes, they freeze extremely well when wrapped individually in foil and stored in freezer bags.

Can I add more vegetables?

Absolutely. Just be sure to sauté them so they don’t release too much moisture inside the tortilla.

Can I make these dairy-free?

Use oil instead of butter and choose a dairy-free cheese alternative.

What size tortillas work best?

Ten-inch flour tortillas fold well and hold the filling securely without breaking.

How do I keep the quesadillas crispy when reheating?

Reheat on a skillet or in a toaster oven instead of the microwave.

Can I double the recipe for a large batch?

Yes, these quesadillas scale easily and are ideal for bulk meal prep.

Conclusion

These vegetarian breakfast quesadillas offer a perfect balance of convenience, flavor, and nourishment. Whether you enjoy them fresh off the skillet or stocked in the freezer for quick meals, they’re a versatile option that fits any schedule. With customizable fillings and simple preparation, they’re sure to become a regular favorite in your kitchen.

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