Hesitating what to make for a busy breakfast? You will not find anything easier than this Breakfast Quesadilla! Fresh tomatoes, fluffy eggs, creamy avocado, and gooey parmesan cheese, all enveloped in crispy tortilla shells. Perfection is right here!
I am so excited finely to share with you these breakfast omelet quesadillas! It is the easiest one-pan breakfast and takes just ten minutes to come together. I adore one-pan meals as it is always less mess in the kitchen with minimal cleanup.
For this quesadilla recipe, you don’t even need to know the quantities of products, as everyone can improvise as he like. However, the ingredients are so simple that you will memorize the recipe just once you see our video tutorial.
I am always looking to make my breakfasts or brunch just a little easier, but in no way to lose lovely taste. This breakfast quesadilla definitely did the trick. This quesadilla recipe is packed with healthy vegetarian protein. Although, you can always add some extra. My kids prefer ham or sausages, while my husband would not be against some crunchy bacon.
By sharing this recipe, my goal was to bring a piece of Mexica to your kitchen. So I hope I have succeeded. As this quesadilla recipe is one that I genuinely love, and everyone in my family loves it too.
Even if the recipe calls for breakfast, this dish can serve you a hearty and satisfying lunch or dinner. Honestly, I actually cook it more for dinner than breakfast. Who else like breakfast for dinner?
And one more thing, a quesadilla is not the most photogenic recipe ever. Quesadilla and taquitos never turn out as nice-looking as I imagine. So, if the photo did not tempt you to try it, believe my words – it is savory.
What do you put in quesadillas for breakfast?
The breakfast quesadilla can actually be packed with everything you love. To start morning beautiful and healthy, I opt for a vegetarian version. Once you try this, you will know what adds-in you desire to add more.
- Eggs – the main ingredient without which “mission” is impossible. I usually beat them with a pinch of salt and black pepper as I do for a regular omelet.
- Vegetables – the combo of tomato and avocado is the perfect pairing for eggs.
- Cheese – there is never too much cheese if talking about quesadilla. Any cheese will work for breakfast quesadilla, all depending on your taste. I crave parmesan today.
- Tortillas – you will need an 8-inch flour tortilla. Mine was wholemeal one.
For note: add any other ingredient you desire for this lovely breakfast quesadilla. Here are some ideas that I use to add:
- bacon, chicken, ham, or sausages;
- bell pepper or chili pepper;
- corn salsa;
- refried beans or fried beans;
- fresh green leaves: arugula, spinach, or basil.
- best homemade taco sauce.
How do you make Breakfast Quesadilla?
In 10-inch nonstick skillet, melt butter over medium heat. Once the butter melt, arrange nicely sliced tomatoes in a pan and cook for 2 minutes. Meanwhile, beat eggs with a pinch of salt and pepper.
Pour the egg mixture over the tomatoes and let it cook for some more minutes until the eggs are almost done. See the video recipe for more details. When the omelet looks practically cooked (with just a little liquid on the top), top the omelet with a tortilla. Using a spatula loosen the edges away from the pan.
Now the most challenging part of this recipe. Top the pan with a large flat plate. Flip the skillet, holding the plate on it, so the omelet drops onto the plate. Bring the pan back to the stove. Transfer the quesadilla gently to the pan with the tortilla side down. Sprinkle parmesan cheese generously. Arrange in one layer some slices of avocado just on one side of the omelet. Top with fresh basil.
Fold the quesadilla and cook for 2 – 3 more minutes until the cheese melts and the outside is nice and crispy.
Transfer to a plate, slice, and serve with sour cream, guacamole, or your favorite dipping sauce.
Simple Breakfast Quesadilla Recipe
Equipment
- not-stick skillet
Ingredients
- 1 tortilla
- 1 tbsp butter
- 3 cherry tomatoes
- 2 eggs
- 1/4 cup grated parmesan
- half avocado sliced
- fresh basil
Instructions
- In 10-inch nonstick skillet, melt butter over medium heat. Once the butter melt, arrange nicely sliced tomatoes in a pan and cook for 2 minutes. Meanwhile, beat eggs with a pinch of salt and pepper.
- Pour the egg mixture over the tomatoes and let it cook for some more minutes until the eggs are almost done. When the omelet looks practically cooked, top it with a tortilla. Using a spatula loosen the edges away from the pan.
- Top the pan with a large flat plate. Flip the skillet, holding the plate on it, so the omelet drops onto the plate. Bring the pan back to the stove. Transfer the quesadilla gently to the pan with the tortilla side down. Sprinkle parmesan cheese generously. Arrange in one layer some slices of avocado on one side. Top with fresh basil.
- Fold the quesadilla and cook for 2 - 3 more minutes until the cheese melts and the outside is nice and crispy.
