Crispy, Cheesy Breakfast Delight
Wanna know how to make one of the easiest, most satisfying savory breakfasts in under 10 minutes? This breakfast quesadilla will become your go-to for busy mornings when you need something quick yet delicious. Packed with 32g of protein per serving, it’s a nutritious start to your day.
Imagine waking up to the smell of eggs and cheese sizzling together in perfect harmony. This egg quesadilla requires minimal ingredients and is a breeze to make. The genius part? Adding a flour tortilla right on top of your eggs while they cook. It’s mess-free and ensures a crunchy exterior that’s simply irresistible.
Customize your one pan breakfast quesadilla with your favorite stuffings like Mexican cheese, spinach, and tomatoes. Fold it in half once the tortilla is nice and crispy, and voila! A delicious, hearty breakfast ready in no time.
Perfect for a solo breakfast or sharing with a friend, this 10 minute breakfast quesadilla is a game-changer. Drizzle some hot sauce on top for an extra kick and enjoy every bite. It’s the perfect way to start your day with a smile and a satisfied belly.
Macros Per Serving
444 Cal | 40g Carbs | 17g Fat | 32g Protein
Recipe Card
10-Minute Breakfast Quesadilla
Ingredients
- Olive Oil Spray
- 50 g Large Brown Egg (Vital Farms)
- 92 g Egg Whites
- Salt & Pepper (to taste)
- Crushed Red Pepper (to taste)
- 72 g Large Flour Tortilla (Trader Joe’s)
- 14 g Mexican Shredded Cheese (Tillamook)
- 28 g Fat Free Mozzarella (H-E-B)
- 30 g Baby Spinach
- 4 Cherry Tomatoes (halved)
To Top:
- Fresh Cilantro (chopped)
- Hot Sauce (Tapatio)
Instructions
- Spray your large pan (one big enough to fit your flour tortilla) with olive oil and heat on medium.Olive Oil Spray
- In a bowl, whisk together your whole egg and egg whites. Add to your pan.50 g (0.25 cups) Large Brown Egg, 92 g (6 tbsp) Egg Whites
- Season with salt & pepper and crushed red pepper.Salt & Pepper, Crushed Red Pepper
- Once it starts to cook (roughly after 1-2 minutes), add in your flour tortilla right on top and press down all around.72 g (2.5 oz) Large Flour Tortilla
- After another minute or so, loosen up the edges with a spatula and then carefully flip over.
- To one half, add in your cheeses, spinach, and cherry tomatoes. Fold the other half over and press down.14 g (1 tbsp) Mexican Shredded Cheese, 28 g (2 tbsp) Fat Free Mozzarella, 30 g (1 cups) Baby Spinach, 4 (0.5 cups) Cherry Tomatoes
- Let it cook for 1-2 minutes before flipped it over. It should be getting nice and crispy on the exterior.
Serve:
- Once it’s to your desired crisp level, serve in a plate with fresh cilantro and hot sauce. Cut into triangles and enjoy!Fresh Cilantro, Hot Sauce
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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