Breakfast Quesadilla with Veggies
This quick and easy Breakfast Quesadilla with Veggies is crispy, cheesy, and packed with nutrients. Perfect for busy mornings, picky eaters, and using up leftover veggies!
Ingredients
- 4 large flour tortillas or corn for gluten-free
- 1.5 cups shredded cheese cheddar, Monterey Jack, or any blend
- 1 cup cooked protein scrambled eggs, black beans, chicken, or tofu
- 1.5 cups chopped veggies bell peppers, spinach, mushrooms, or zucchini
- 1 tbsp oil or butter for crispiness
- Salt pepper, garlic powder, and paprika (or your favorite spices)
Instructions
- Heat oil in a pan and sauté the veggies with salt, pepper, and garlic powder until tender.
- Sprinkle cheese on half of a tortilla, add the cooked veggies and protein, then top with more cheese.
- Fold the tortilla in half and cook on a pan over medium-low heat until golden brown, about 2–3 minutes per side.
- Let cool for a minute, then slice into triangles. Serve warm with salsa, guacamole, or sour cream.
Notes
- Make it vegan: Use dairy-free cheese and tofu scramble.
- Make it spicy: Add jalapeños or hot sauce.
- Storage: Cool completely before wrapping. Store in the fridge for 2 days or freeze for up to a month.
- Serving idea: Pair with fresh fruit, a smoothie, or a side of crispy hash browns for a complete meal.