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Vegetarian Breakfast Quesadillas

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These vegetarian breakfast quesadillas are packed with scrambled eggs, sautéed vegetables, and melty cheese folded into warm tortillas. They’re quick to make, freezer-friendly, and perfect for meal prep or busy mornings.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 quesadillas
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 tablespoon butter, unsalted (or vegetable oil)
  • 1 small onion, diced
  • 1 medium green pepper, diced
  • 45 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

Instructions

  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.

Notes

  • Use well-cooked vegetables to avoid soggy tortillas.
  • Customize with spinach, tomatoes, or beans for variety.
  • Cool completely before wrapping for storage.
  • Reheat in a skillet or oven for best texture.
  • Use dairy-free alternatives to make it vegan-friendly.

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