Breakfast Quesadilla (4 Ways)
If you're looking for a new way to fuel your morning, give one of these scrumptious protein-packed breakfast quesadillas a try. Pick from the classic bacon avocado quesadilla, sweet potato sausage quesadilla, Greek veggie quesadilla, or Italian breakfast quesadilla.
Servings: 1 large quesadilla
Ingredients
Breakfast Quesadilla Base
- 2 large eggs
- salt and pepper, if desired
- 1 burrito size flour tortilla
Bacon Avocado Breakfast Quesadilla
- 1-2 oz turkey or pork bacon, chopped
- ½ Hass avocado, peeled, pitted, mashed
- ¼ c (2 oz) shredded cheese, sharp cheddar, pepper jack, mozzarella, or Mexican blend (or other variety)
- 2 Tbsp restaurant style salsa
Sweet Potato and Sausage Breakfast Quesadilla
- 1-2 oz breakfast sausage, crumbled
- ½ c sweet potato, baked and mashed
- ¼ c (2 oz) shredded cheese, sharp cheddar, pepper jack, mozzarella, or Mexican blend (or other variety)
Greek Veggie Breakfast Quesadilla
- ½ c fresh spinach, coarsely chopped
- 2 Tbsp yellow onion, diced
- 2 Tbsp tomatoes, diced (fresh, marinated, or fire roasted)
- 2 Tbsp feta cheese
Italian Breakfast Quesadilla
- 1-2 oz breakfast or Italian sausage
- 5 small mushrooms, sliced
- ¼ bell pepper, any color, diced
- 2 Tbsp yellow onion, diced
- 3 Tbsp mozzarella cheese, shredded
- 1 Tbsp Parmesan cheese, shredded
Instructions
- Since there are 4 different recipes included in this recipe card, we have written generic instructions. If a step does not apply (i.e. no meat or veggies needing to be cooked, etc.) skip to the next step.
- Cook the meat. In a large skillet, cook the meat over medium heat until cooked through. Transfer to a small paper towel lined bowl. Wipe the pan out, if needed.
- Cook the veggies. In the same pan, drizzle a small amount of olive oil and saute the onion, bell pepper, and/or mushrooms over medium heat until the onion is translucent, the bell peppers are slightly soft, and/or the mushrooms release their liquid. Transfer to a small bowl. Wipe the pan out, if needed.
- Cook the eggs. In a small bowl whisk the eggs. Season with salt and pepper, if desired. Cook the eggs in the same pan over medium-low heat, scrambling. Transfer to a plate.
- Assemble the quesadilla. Spread the avocado or sweet potato along one half of the tortilla, if applicable. Transfer the tortilla to the same frying pan. Sprinkle half of the cheese over the avocado/sweet potato. Layer the cooked egg over the cheese. Top with cooked meat, onions, mushrooms, bell pepper, spinach, tomatoes, and/or salsa. Finish with the remaining cheese. Fold the other half of the tortilla over the filling. Brown both sides of the tortilla over medium heat until golden brown, about 1 to 2 minutes per side. Transfer to a plate and cut into quarters. Enjoy!
Notes
- Can I freeze breakfast quesadillas - yes! While you can technically keep these in the freezer for up to 6 months, we don't recommend keeping them longer than 3 months to prevent the tortilla and egg from getting freezer burnt.
- Can I make breakfast quesadillas in the air fryer - yes! If your air fryer basket is large enough, you can build your quesadilla and then air fry for 3 to 5 minutes, or until crispy, at 350F, turning over about halfway through.
- Can I use corn tortillas in breakfast quesadillas - it's not recommended. Corn tortillas aren't as large or durable as flour tortillas and you'll likely have issues with keeping your quesadilla together.
- How do I reheat breakfast quesadillas - the best way to quickly reheat these quesadillas is to warm them in the air fryer at 350F for 4 to 6 minutes, turning about halfway through. You can also warm them in the oven at 350F, but they won't have as crispy of an exterior as when warming with an air fryer.