turning one of my favorite mains into a delicious breakfast you can whip up easily any day of the week!

Quesadillas are a staple in our household. We pretty much always have a package of wraps laying around and a block of cheddar cheese so that we can throw them together when we’re out of ideas, too tired to really cook or just plain lazy.

The other morning I was going to make an egg sandwich and had already cracked my eggs before realizing we were out of bread. As I dug around, I was happy to realize we had a package of soft tortillas and after considering breakfast tacos, I quickly decided I was going to go the quesadilla route!

And oh man am I glad I did because this is another meal I can add to the rotation morning, noon or night.

I love when I force myself to get creative with the ingredients I have on hand and discover a whole new easy meal that I can rely on as a staple.

I love this not only because it comes together so quickly but because it’s such a nice switch up from my usual breakfast routine. It also happens to be delicious & completely satisfying.

I went with my usual quesadilla mixture here (peppers, onions and black beans along with the eggs) but you can throw in whatever veggies you have on hand. You can also just make it an egg and cheese quesadilla! There are so many possibilities, so feel free to put your own twist on it!

breakfast quesadillas

Author: Cait
Prep Time: 5-7 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Yield: 1–2 quesadillas 1x
Category: breakfast

Print Recipe

Description

turning one of my favorite mains into a delicious breakfast you can whip up easily any day of the week!

Ingredients

Scale

2 eggs
Splash of milk
2–3 tablespoons bell peppers, washed, cored, seeded & minced
1–2 tablespoons onion, peeled & minced
2 tablespoons canned black beans, drained & rinsed and roughly chopped or smashed
1 tablespoon minced cilantro
Salt & pepper, to taste
Pad of butter
2 whole wheat soft tortillas
1/2 cup shredded cheddar or colby jack cheese
Optional for serving: plain greek or skyr yogurt, salsa, hot sauce, avocado, additional freshly chopped cilantro

Instructions

In a small bowl combine eggs, splash of milk, salt and pepper, whisk to combine, then set aside
In a large non-stick pan over medium-low heat, add butter. Once butter is melted, add peppers and onion, sautéing for 3-5 minutes or until just tender.
Add black beans and whisked eggs to the pan scrambling along with the veggies until eggs are fully cooked. Turn out onto a plate and wipe out the pan and set back on the stove, with the heat off.
Place one tortilla down on the wiped out pan and spread 1/4 of the cheese in an even layer on one half of the tortilla. Add egg mixture on top of the cheese followed by cilantro then top with the remaining cheese. Fold other half of the tortilla over and press down. Repeat with second tortilla and remaining ingredients. (*see note)
Cook for 3-5 minutes over medium low heat (or until cheese has begun to melt and the bottom tortilla begins to crisp and brown) then flip and cook for another 3 minutes on the other side.
Remove from pan and allow to cool slightly, then slice into triangles and serve with desired toppings.

Notes

I like to make my quesadillas this way because it creates a little pocket making it easier to keep everything inside. That said, you can absolutely spread one tortilla out, layer with half the cheese, top the cheese with all the eggs, top the eggs with chopped cilantro then follow with remaining cheese. Place second tortilla on top and cook that way as well!

Keywords: breakfast, quesadilla, eggs, vegetarian, mexican food