Quesadillas… for breakfast? You betcha- I mean, they’ve got it all- carbs, protein, fat– cheese. What more could a girl ask for for breakfast? And just like wraps, they’re just as delicious fresh as they are frozen and re-heated, so you can make yourself a handful of easy quesadillas to have for breakfasts (or really any meal of the day!) without having to try and grill yourself up a cheesy breakfast with your eyes half open. Grab and go is where it’s at for busy mamas, right?!The basic quesadilla is simple- tortilla (I like using spelt or almond flour, but you can use whatever you love!), scrambled eggs as much cheese as your heart desires (or your tortilla can handle), fold, grill until bubbly (I recommend using a press if you’ve got one) and enjoy! But of course- we all want options, so I’m bringing you three of my favorite breakfast quesadilla creations- let me know your favorite combo over on Instagram!
Basic Breakfast Quesadilla
Makes 2 breakfast quesadillas
4 eggs, whisked
sea salt
butter or oil
avocado oil spray
1/2 cup shredded cheese of choice
2 tortillas
- Heat a drizzle of oil or butter to medium in a small pan. Add eggs and a pinch of salt and let cook until starting to firm, and flip. Cook through.
- Lay tortillas out flat. Divide egg mixture in half, add to half of quesadilla and top with cheese. Fold in half and grill on a heated grill pan, cast iron or nonstick skillet, using another skillet (or press) to firmly press until cheese is bubbly. Serve hot or let cool before wrapping in foil and freezing.
Basic Breakfast Quesadillas
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 quesadillas per recipe 1x
Ingredients
4 eggs, whisked
sea salt
butter or oil for cooking
avocado or coconut oil spray
1/2 cup shredded cheese of choice
2 tortillas
Instructions
1. Heat a drizzle of oil or butter to medium in a small pan. Add eggs and a pinch of salt and let cook until starting to firm, and flip. Cook through.
2. Lay tortillas out flat. Divide egg mixture in half, add to half of quesadilla and top with cheese. Fold in half and grill on a heated grill pan, cast iron or nonstick skillet, using another skillet (or press) to firmly press until cheese is bubbly. Serve hot or let cool before wrapping in foil and freezing.
Notes
Broccoli Cheddar:
(Recommended cheese: sharp cheddar)
Steam or blanch 1/2 cup broccoli until soft. Chop into small pieces and place on top of egg before topping with cheese
Spinach Feta:
(Recommended cheese: mozzarella)
Add 2 handfuls of spinach to pan prior to cooking eggs. Let wilt, add eggs and cook as directed. Sprinkle with feta before folding tortilla.
Salsa and Ham:
Top eggs with 1 slice of ham. Spread a thin layer of your favorite salsa on top of eggs and ham and top with cheese.
Broccoli Cheddar: (Recommended cheese: sharp cheddar)
Steam or blanch 1/2 cup broccoli until soft. Chop into small pieces and place on top of egg before topping with cheese
Spinach Feta: (Recommended cheese: mozzarella)
Add 2 handfuls of spinach to pan prior to cooking eggs. Let wilt, add eggs and cook as directed. Sprinkle with feta before folding tortilla.
Salsa and Ham: Top eggs with 1 slice of ham. Spread a thin layer of your favorite salsa on top of eggs and ham and top with cheese.
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