This Veggie Breakfast Quesadilla is a tasty way to kick off your day! Filled with fresh veggies, gooey cheese, and a crispy tortilla, it’s both healthy and satisfying.
It’s so easy to make, and I love mixing in whatever veggies I have in the fridge. Pair it with salsa for extra flavor—who can resist a cheesy breakfast treat? 🌮✨
Key Ingredients & Substitutions
Tortillas: Flour tortillas give a nice soft texture. You can swap them for corn tortillas for a gluten-free option, or whole wheat tortillas for a healthier alternative.
Cheese: Cheddar and Monterey Jack add a great flavor. If you’re dairy-free, try vegan cheese or skip it entirely for a lighter choice. Nutritional yeast is a good substitute too!
Veggies: Spinach, bell peppers, and mushrooms are my go-to, but feel free to use zucchini, broccoli, or whatever greens you have. They’re all delicious in this dish.
Eggs: If you’re looking for a plant-based option, tofu scramble works great. Just season it with some turmeric and salt for flavor.
How Can I Make Sure My Quesadilla Gets Perfectly Crispy?
The key to a crispy quesadilla is the heat and cooking time. Here’s how to get it just right:
- Heat your skillet to medium. This temp is important—too hot and you burn the tortilla; too low means it won’t crisp up.
- Use enough oil or butter to coat the pan lightly. This helps the tortilla brown nicely.
- Don’t overcrowd the skillet. Cook one quesadilla at a time for even cooking.
- Flip it carefully using a spatula; let it cook until golden brown, about 2-3 minutes per side.
With these tips, you’ll have quesadillas that are crispy and delicious every time! Enjoy cooking!
Veggie Breakfast Quesadilla
Ingredients You’ll Need:
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup fresh spinach leaves
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms, sliced
- 1 small onion, diced
- 1 tablespoon olive oil or butter
- Optional: salsa or hot sauce, for serving
How Much Time Will You Need?
This tasty Veggie Breakfast Quesadilla takes about 15 minutes of prep time and around 15-20 minutes of cooking time. You’ll spend a few minutes whisking the eggs and sautéing the veggies, then cooking your quesadillas until they’re golden and crispy!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. This will be the main filling for your quesadilla!
2. Sauté the Veggies:
Heat a non-stick skillet over medium heat and add half of the olive oil or butter. Once hot, sauté the diced onion, red bell pepper, and mushrooms for about 4-5 minutes until they are softened. Add the spinach and cook until just wilted, about 1-2 minutes. Once done, remove the veggies from the pan and set them aside.
3. Scramble the Eggs:
In the same skillet, pour in your egg mixture and gently scramble them until cooked but still moist. Once they are ready, take them off the heat.
4. Prepare to Cook the Quesadilla:
Wipe out the skillet and then heat the remaining olive oil or butter over medium heat. We want the skillet hot enough to give us a crispy tortilla!
5. Fill the Quesadilla:
Place one tortilla in the skillet, and sprinkle a bit of shredded cheddar and Monterey Jack cheese over half of the tortilla. Then, layer on some scrambled eggs and a portion of the sautéed vegetables.
6. Add More Cheese:
Sprinkle a little more cheese on top of the filling for extra deliciousness! Next, fold the tortilla over to create a half-moon shape.
7. Cook Until Crispy:
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crisp and golden brown and the cheese is melted. Be sure to flip it carefully using a spatula!
8. Slice and Serve:
Once done, remove the quesadilla from the skillet and let it cool for a minute. Then, cut it into wedges. Repeat the process with the remaining tortillas and filling.
9. Enjoy!
Serve your delicious Veggie Breakfast Quesadilla warm, with salsa or hot sauce on the side if you like a kick! Enjoy this nutritious and flavorful meal!
Can I Use Egg Substitutes for This Recipe?
Definitely! If you prefer a vegetarian or vegan option, you can use a tofu scramble or chickpea flour mixed with water as an egg substitute. Just season it well to mimic the flavor of scrambled eggs.
How Can I Store Leftover Quesadillas?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for up to a month! Just make sure to separate each quesadilla with parchment paper to prevent sticking. Reheat in the oven or in a skillet to regain that crispy texture.
What Other Veggies Can I Add?
You can personalize your quesadilla by adding other veggies like zucchini, cherry tomatoes, or even cooked sweet potatoes. Just remember to chop them finely and sauté until soft for the best texture!
Can I Make These Ahead of Time?
Yes! You can prepare the filling and assemble the quesadillas ahead of time, storing them in the fridge. Just cook them in a skillet when you’re ready to eat for that fresh, warm taste!