Breakfast Quesadillas
User Reviews
5
Breakfast Quesadillas
Description
In this Breakfast Quesadillas recipe, large eggs are whisked with salt and pepper, then scrambled briefly with chopped ham, spinach, and diced tomato until just set and moist. The mixture is layered with shredded, melt-friendly cheese on one half of a warmed flour tortilla before folding and cooking until each side is lightly browned and the cheese is melted.
The result is a quesadilla with a delicate filling of creamy eggs and melty cheese, punctuated by tender greens and savory ham. The tortilla adds a golden, slightly crisp exterior that holds the filling securely.
This dish is typically served cut into wedges with optional toppings such as yogurt, avocado slices, or salsa, and pairs well with beans or fresh pico de gallo for a fuller breakfast.
The recipe suggests using cheeses like queso Chihuahua or mozzarella, cheddar, or jack if unavailable. Additional garnishes and toppings can personalize each serving.
Ingredients
- 3 egg large
- salt to taste
- black pepper to taste
- 1 Tablespoon butter
- ⅓ cup onion white or yellow, chopped
- 2 ham optional, slices; chopped
- ½ cup spinach coarsely chopped
- ½ tomato seeded and chopped, ripe; small
- 2 flour tortilla regular or whole-wheat
- ½ cup cheese See notes below for cheese options, shredded
Instructions
- In a bowl, whisk together the eggs, salt and pepper. Set aside.
- Heat a frying pan over medium heat. Add a splash of olive oil and cook the ham for about a minute.
- Add the eggs and scramble until starting to set, about 20 seconds. Add the spinach and tomato and cook, stirring, until the eggs are just cooked into moist, creamy but are not dry, about 1 minute more. Remove from the heat and set aside.
- Warm another fry pan over medium heat. Place 1 tortilla in the hot pan and heat for 1 minute.
- Flip the tortilla over and sprinkle half of the cheese over the bottom half. Top the cheese with half of the egg mixture.
- Fold over the top of the tortilla to cover the filling. Continue cooking until the bottom begins to brown, about 1 minute.
- Flip and cook until lightly browned on the other side, about 1 minute more.
- Repeat to make a second quesadilla.
- Cut the quesadillas into wedges. Top each serving with a dollop of yogurt, some avocado slices and a spoonful of pico de gallo. Serve immediately. Serves 4.
Notes
- Use meltable cheeses such as queso Chihuahua, mozzarella, cheddar, or jack for the best cheese texture.
- Serve with roasted tomato salsa, pico de gallo, refried beans, or black beans to add more flavor and variety.
- Complement the quesadillas with toppings like crema, Greek yogurt, guacamole, sliced jalapeños, or hot sauce for added taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Quesadillas
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1Quesadilla | |
| Calories | 340kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 30g | 60% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 401mg | 134% |
| Sodium | 823mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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