What type of cheese is best for quesadillas?

While cheddar and Mexican blends are popular choices, feel free to use any type of cheese you enjoy. Monterey Jack, pepper jack, or even mozzarella will melt beautifully and complement the flavors of the eggs and vegetables.

Can I make quesadillas in advance?

Yes, you can prep your ingredients ahead of time! Prepare the scrambled eggs, chop the veggies, and only assemble and cook the quesadillas when you’re ready to eat to maintain that crispy texture.

Are there vegan options for this recipe?

Absolutely! You can replace the eggs with scrambled tofu or chickpea flour mixed with water. For cheese, opt for soy or nut-based cheeses that melt. Incorporating your favorite spices will give it a delicious flavor profile.

Can I freeze quesadillas for later use?

Yes! Assemble the quesadillas without cooking them, then wrap them tightly in foil or plastic wrap before storing them in the freezer. When you’re ready to enjoy, thaw in the fridge and then cook as directed.

What can I serve with my breakfast quesadilla?

Pico de gallo, fresh guacamole, or a simple mixed greens salad work wonders as side dishes. You can also explore yogurt or salsa as tasty accompaniments!

Breakfast quesadilla – Easy 5-Min Veggie Melt You'll Love

Ingredients

Scale

2 Flour tortillas
2 Large eggs
1/2 cup Shredded cheese (cheddar or Mexican blend)
1/4 cup Diced bell peppers
1/4 cup Diced onions
Salt and pepper to taste
Cooking spray or oil as needed

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Instructions

In a non-stick skillet, heat cooking spray or oil over medium heat. Whisk eggs with salt and pepper, then pour into the skillet and scramble until just set.
On one tortilla, spread half of the scrambled eggs, top with cheese, diced bell peppers, and onions, then cover with the second tortilla.
Return the quesadilla to the skillet, cooking for about 2-3 minutes on each side until golden brown and cheese is melted.
Remove, let cool for a minute, then cut into wedges. Serve warm with salsa or hot sauce.

Notes

Feel free to customize with leftover vegetables or add proteins like chicken or tofu.

Author: Vivian Brooks
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Cooking
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 200mg