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Easy breakfast quesadilla recipe stuffed with soft scrambled eggs, cheese, beans, and peppers. This is a simple breakfast recipe that tastes like a million dollar. It is delicious, quite filling, and healthy.
This easy breakfast recipe comes together quickly in 30 minutes, let me show you how to make it in easy steps.
Breakfast Quesadilla Recipe
We love eggy breakfast at mine and I try to make it differently most morning so it doesn’t become monotonous. Breakfast quesadilla is one of our favourites and tortilla egg wraps (recipe coming soon)
My kids would eat anything with cheese and baked beans in it and that is why they’ll never say no to quesadilla for breakfast. They love the fact that I switch things up from time to time but I dare not add mushrooms to it. I would be eating it on my own if I did.
This lockdown had afforded us the chance to explore different types of stuffing and flavours for the tortilla wraps. They love it with bacon, chopped hot dogs or sausages. We have also tried different types of wraps from spinach tortilla to plain tortilla, garlic flour tortilla and the likes. The white and wholemeal wins every time.
They enjoy eating it with salsa or ketchup. Why these children love ketchup I don’t know. Right, lets get down to business and let me show you how to make the best breakfast quesadilla recipe in simple steps. You would love this
If You don’t have access to store-bought tortilla wraps and would like to make yours, check out this recipe on how to make flour tortilla at home using simple recipes.
Ingredients
This recipe is based on a family of four
Eggs
Milk: this is optional but recommend for perfect soft scrambled eggs
Canned baked beans
Mixed red bell pepper
Chopped onions
Salt
Herbs and seasoning of choice
Freshly ground black pepper
Homemade shredded cheese
Jalapeno
Flour tortilla wraps
Butter
How to make the best breakfast quesadilla
Prep the ingredients: finely chop the onions, red bell pepper and jalapeno and set aside. Drain the baked beans in a colander and gently rinse under cold water. Leave the beans to drain in the colander. Grate the cheese if you haven’t done so already and set aside
Make the soft scrambled eggs: break the eggs into a bowl, whisk to break the yolk and season with salt, pepper and herbs if using. Whisk for another minute until combined, light and fluffy.
Place a medium-large skillet on medium heat, add butter and leave to melt. Pour the whisked eggs mixture into the hot skillet and swirl until the eggs covers the bottom of the skillet. Let it sit for about 15 to 20 seconds without stirring, this is just to let the egg set slightly before stirring.
Gently stir the eggs, lifting the cooked one over to the top to loosen the uncooked one, let the uncooked egg mixture set for another 10 seconds or so and fold over again. Repeat this until the egg is softly set. Transfer the egg to a plate and move on to assembling the quesadilla
On a low-medium heat, place a non-stick skillet, add the flour tortilla, then layer one half of the tortilla with the rest of the filling. Start with some shredded cheese, beans, peppers, onions, scrambled eggs, and more cheese.
Fold the other half of the tortilla over the one that is filled and gently press together then cook on each side until golden and cheese melted. (be careful when flipping the quesadilla so that the filling doesn’t pour out)
Repeat the process until you have exhausted the ingredients and tortilla wraps. Slice each quesadilla into 2.
Serve immediately with sour cream, salsa, ketchup, or any other dip of choice. Enjoy
Alternatively, put each wrap in the pan and fill with topping as you would with pizza, top with more cheese then finally cover with another tortilla wrap, once the bottom is cooked, carefully flip it and cook the other side until cooked and cheese melted. Transfer to a plate and slice into 4 wedges. Serve and enjoy.
This recipe is vegetarian but can be made vegan with some few smart swaps.
How to store
I prefer eating breakfast quesadilla the same day as the wrap tends to go softer. I do not recommend storing in the fridge because of this.
In the freezer, ensure the quesadilla cools down completely, wrap in an aluminium foil and store in a Ziploc bag. This recipe would keep in the freezer for up to 2 months
To reheat: simply place the breakfast quesadilla in a preheated oven and cook until no longer frozen, this usually takes about 10 minutes or less.
Tips
Double or half this recipe to suit your need
Use any filling of choice
Other breakfast recipe on the blog you would love
courgette and sweetcorn fritters
If you made this easy breakfast quesadilla recipe, don’t forget to leave me feedback. Tag me on Instagram and save away to your Pinterest
Easy Breakfast Quesadilla Recipe
Ingredients
- 6 large eggs
- 3 tablespoons milk
- 410 g canned baked beans drained
- 1 large red bell pepper chopped
- ⅓ cup onions chopped
- Salt to taste
- Herbs and seasoning of choice
- Freshly ground black pepper to taste
- 1 cup shredded cheese or use as needed
- 1 green chili
- 6 flour tortilla wraps
- 2 tablespoons butter
Instructions
- Prep the ingredients: finely chop the onions, red bell pepper and jalapeno and set aside. Drain the baked beans in a colander and gently rinse under cold water. Leave the beans to drain in the colander. Grate the cheese if you haven’t done so already and set aside
- Make the soft scrambled eggs: break the eggs into a bowl, whisk to break the yolk and season with salt, pepper and herbs if using. Whisk for another minute until combined, light and fluffy.
- Place a medium-large skillet on medium heat, add butter and leave to melt. Pour the whisked eggs mixture into the hot skillet and swirl until the eggs cover the bottom of the skillet. Let it sit for about 15 to 20 seconds without stirring, this is just to let the egg set slightly before stirring.
- Gently stir the eggs, lifting the cooked one over to the top to loosen the uncooked one, let the uncooked egg mixture set for another 10 seconds or so and fold over again. Repeat this until the egg is softly set. Transfer the egg to a plate and move on to assembling the quesadilla
- On a low-medium heat, place a non-stick skillet, add the flour tortilla, then layer one half of the tortilla with the rest of the filling. Start with some shredded cheese, beans, peppers, onions, scrambled eggs, and more cheese.
- Fold the other half of the tortilla over the one that is filled and gently press together then cook on each side until golden and cheese melted. (be careful when flipping the quesadilla so that the filling doesn’t pour out)
- Repeat the process until you have exhausted the ingredients and tortilla wraps. Slice each quesadilla into 2.
- Serve immediately with sour cream, salsa, ketchup, or any other dip of choice. Enjoy
Alternative way of cooking breakfast quesadilla
- Put each wrap in the pan and fill with topping as you would with pizza, one at a time, top with more cheese then finally cover with another tortilla wrap, once the bottom is cooked, carefully flip it and cook the other side until cooked and cheese melted. Transfer to a plate and slice into 4 wedges. Serve and enjoy.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
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