This tasty Veggie Breakfast Quesadilla is packed with colorful veggies, gooey cheese, and a crispy tortilla. It’s a fun and easy breakfast that’s ready in no time!
I love how you can use whatever veggies you have on hand. Some mornings, it feels like a veggie party in my quesadilla! Plus, it makes breakfast feel fancy without the fuss. 🌟
Key Ingredients & Substitutions
Tortillas: I recommend using flour tortillas for their soft texture. If you’re looking for a healthier option, whole wheat or corn tortillas work great too. Gluten-free tortillas are also available!
Eggs: Six eggs provide the base for this dish. You can replace eggs with tofu for a vegan version; just scramble it like eggs. If you’re short on eggs, try using egg whites or liquid egg substitute for fewer calories!
Bell Peppers: Red and yellow peppers add sweetness and color. If you want a different flavor, consider using green bell peppers or even jalapeños for some heat. Feel free to mix in other veggies like zucchini or shredded carrots!
Mushrooms: Fresh mushrooms add a nice texture. If you don’t have mushrooms, diced squash or even spinach can fill that role nicely, too.
Cheese: Cheddar is delicious, but feel free to blend it with Monterey Jack or Pepper Jack for a little spice. Vegan cheese options are also available and can be a great substitute for a non-dairy version.
How Do You Make the Perfect Quesadilla?
Getting a perfectly crispy quesadilla can be tricky. Here are some tips to ensure you nail that golden-brown look:
- Keep the heat low to medium; too high can burn the tortilla before the cheese melts.
- A non-stick skillet is your best friend here! It prevents sticking and allows easy flipping.
- Don’t overfill your quesadilla. Keep the fillings about an inch from the edges so they don’t spill out while cooking.
- Let it rest for a minute after cooking. This helps everything settle, making it easier to cut without losing filling.
With these tips in mind, you’ll enjoy perfectly crisp and delicious quesadillas every time!
Veggie Breakfast Quesadilla
Ingredients You’ll Need:
- 4 large flour tortillas
- 6 large eggs
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup mushrooms, sliced
- 1 cup fresh spinach leaves
- 1 cup shredded cheddar cheese (or Mexican blend)
- Optional: salsa or hot sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick enough for any busy morning but delicious enough to make you feel like you’re enjoying brunch!
Step-by-Step Instructions:
1. Preparing the Eggs:
In a medium bowl, whisk the eggs together with some salt and pepper until they are well combined. This will make them fluffy and flavorful!
2. Sauté the Veggies:
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Add the diced red and yellow bell peppers along with the sliced mushrooms. Sauté for about 4-5 minutes until they are soft. This will bring out their yummy flavors!
3. Adding Spinach:
Now, add the fresh spinach to the skillet and cook it just until it wilts, which should take about 1 minute. Once done, remove the veggies from the skillet and set them aside.
4. Scrambling the Eggs:
In the same skillet, add a little more oil or butter if needed. Pour in the whisked eggs and gently scramble them over medium-low heat until they are just set but still moist. Take them off the heat and set aside.
5. Build Your Quesadilla:
Wipe the skillet clean and reduce the heat to low. Place one tortilla in the skillet and sprinkle half of the cheese evenly over the top. Then, spread a quarter of the scrambled eggs over the cheese, and add a quarter of the sautéed veggies. Top with a little more cheese, then place a second tortilla on top.
6. Cooking the Quesadilla:
Cook for about 2-3 minutes until the bottom tortilla is golden and crisp. Gently flip the quesadilla over and cook for another 2-3 minutes until the other side is golden and the cheese is melted inside. You’re almost there!
7. Serving It Up:
Once cooked, transfer the quesadilla to a cutting board and let it rest for a minute. Then, cut it into quarters. Repeat steps 5-7 with the remaining tortillas and filling until you have a delicious stack!
8. Enjoy!
Serve your quesadillas warm, with salsa or hot sauce on the side if you like a little kick. Enjoy your vibrant and flavorful Veggie Breakfast Quesadilla, perfect for a quick and nutritious morning meal!
Can I Use Different Vegetables in This Quesadilla?
Absolutely! Feel free to use any vegetables you have on hand. Zucchini, diced carrots, or broccoli are great options. Just ensure they are chopped small enough to cook quickly!
Can I Make These Quesadillas Ahead of Time?
Yes! You can prepare the filling (eggs and veggies) ahead of time and store it in the fridge for up to 2 days. Just assemble and cook the quesadillas when you’re ready to eat.
How to Store Leftover Quesadillas?
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet over low heat or in the microwave wrapped in a damp paper towel.
What’s the Best Way to Crisp Up Quesadillas When Reheating?
To restore the crispiness, reheat quesadillas in a skillet over medium-low heat, flipping occasionally until warmed through. This will help keep the tortillas nice and crunchy!
