Delicious, filling, and easy: the Breakfast Quesadilla is the perfect combo of soft scrambled Happy Eggs, melty cheese, crispy tortillas, and bold flavors to fuel your morning! It’s everything you love about breakfast, wrapped up in a handheld package that’s as fun to eat as it is to make.
Why You’ll Want to Make this Recipe on Repeat
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Quick and Satisfying: Ready in minutes but packed with flavor and protein to keep you energized all day.
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Totally Customizable: From veggies to meaty proteins, you can change it or dress it down, depending on the ingredients you’ve got on hand.
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Bold, Cheesy Goodness: The mix of sharp cheddar and pepper jack cheese makes every bite irresistible. Cheesy scrambled eggs nestled in a crispy tortilla? Yes, please!
Ingredients
Quesadilla:
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6 Happy Eggs
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Kosher salt
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1 tbsp butter (at room temperature)
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1 can (4 oz) diced green chiles
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1–2 chipotle peppers in adobo, finely chopped
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4 whole wheat or regular flour tortillas
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½ cup shredded sharp cheddar cheese
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½ cup shredded pepper jack cheese
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4 slices cooked crispy bacon, lightly crumbled
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1–2 cups baby spinach or arugula
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2 tbsp fresh chopped chives
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Extra virgin olive oil, for cooking
Avocado Salsa:
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½ cup fresh cilantro
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1 tbsp fresh chopped chives or green onions
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1 jalapeño, seeded and chopped
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Juice from 1 lime
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1 avocado, diced
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Kosher salt
How to Make It
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Scramble the Eggs: Whisk the Happy Eggs with a pinch of salt. Melt the butter in a pan over medium heat, then add the eggs. Stir gently until they’re fluffy and just set (be careful not to overcook the eggs. This step should take just about 2 minutes). Set aside.
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Mix the Peppers: In a small bowl, combine the green chiles and chopped chipotle peppers.
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Build the Quesadillas: Lay out 2 tortillas and sprinkle on the cheeses. Add the scrambled eggs, bacon, and pepper mix. Toss on a handful of greens and top with the remaining tortillas.
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Cook the Quesadillas: Heat a drizzle of olive oil in a pan over medium heat. Cook the quesadillas one at a time, about 4–5 minutes per side, until the tortillas are golden and crispy, and the cheese is melted.
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Make the Salsa: In a bowl, mix the cilantro, chives, jalapeño, lime juice, and avocado. Add a pinch of salt to taste.
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Serve and Enjoy: Slice the quesadillas into wedges, top with salsa, and dig in!
Tips for the Perfect Breakfast Quesadilla
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Don’t Skip the Salsa: If time is tight, store-bought salsa works too, but fresh avocado salsa takes this dish to the next level.
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Make It Freezer-Friendly: Assemble the quesadillas as instructed, but don’t cook them yet. Wrap each one in plastic wrap and freeze for up to 2 months. When you’re ready to enjoy this protein-packed breakfast, thaw in the microwave for 1–2 minutes, then cook in the skillet.
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Cheese Swap: Mix it up with your favorite cheeses—Monterey Jack or mozzarella are great options too!
Variations
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Vegetarian Option: Skip the bacon and load up on extra veggies like sautéed mushrooms, bell peppers, or roasted sweet potatoes.
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Dairy-Free Twist: Omit the cheese and substitute olive oil for butter for a dairy-free alternative that’s still delicious.