This breakfast quesadilla recipe is a sponsored post with Egg Farmers of Canada. #WorldEggDay

Scrambled eggs, cheddar cheese, black beans, hot pepper and avocado are sandwiched between golden brown and crispy pan-fried tortillas for one satisfying breakfast. This breakfast quesadilla recipe is such a delicious way to start the day!

Stack of four scrambled egg breakfast quesadillas.

Don’t you just feel good buying local? I think it’s awesome that the eggs I buy at my local supermarket are from local egg farmers.

I love that these farmers take pride in producing the highest quality eggs for families to enjoy. In Canada, there’s eggs produced in every province by more than 1,000 farm families. How cool is that?

I love to support local whenever I can. For obvious reasons, it supports local families who work and live right here.

Other than that, they are so fresh. Typically, eggs go from the farm to grocery store in less than a week. That means they’re not only fresh, there’s less environmental impact. Plus, living in Newfoundland (an island) most of our food is shipped from elsewhere so having food produced in my own home province makes me happy. I’m all about that life.

So, using those delicious local eggs, I opted to make an egg quesadilla recipe! So easy and satisfying for any meal of the day, really!

Ingredients for This Breakfast Quesadilla Recipe

Of course, eggs are the primary ingredient here in these breakfast quesadillas. Other players are cheddar cheese (I used a jalapeno variety), black beans, hot peppers, avocado and green onion.

Really, the options are limitless! If you like more of an ingredient, add it. And if you feel like adding cooked, crispy bacon that would pair wonderfully too. This recipe is super flexible so you could easily please the whole family.

Ingredients for a breakfast quesadilla recipe.

Did ya know that tomorrow, October 12th, is World Egg Day? Yep! Eggs are little powerhouses of nutrition (and flavour). They are super simple to whip up, whether you are boiling them, scrambling or cooking over-easy.

How many meals can you whip together in minutes like you can with eggs? Beyond the fact that they’re protein packed and so versatile, they’re also super budget friendly and tasty. What’s not to love?

How to Scramble Eggs

Scrambled eggs are super easy (and unbelievably quick) to whip up, which is why these breakfast quesadillas make for an easy breakfast (that could be enjoyed weekdays or weekends alike).

However, there is a technique to scrambling eggs. If you overcook them, they will start to release water and turn rubbery. Nobody wants that! So, how do you make scrambled eggs?

Start with fresh eggs (of course).

Crack into a bowl (no shells, please).

Add a pinch of salt and pepper. If you’re feeling extra fancy, maybe a pinch of cayenne.

Whisk vigorously using a fork.

Hand using a fork to whisk eggs in a bowl.

Heat a dab of butter in a non-stick frying pan until it’s melted and a little frothy.

Pour whisked eggs into the pan.

Pouring eggs into a frying pan from a bowl.

Allow to sit for about a minute.

Then run a spatula along the edges of the eggs and through them.

Continue running the spatula through the eggs and folding as necessary so that they form large, soft curds and they’re cooked through.

Remove the eggs from the pan so they don’t overcook. Refer to the recipe card below for full details.

A spatula stirring eggs that are cooking in a frying pan.

Can I Add Protein?

Yep! If you want to add extra protein, go for it! Crispy bacon works lovely or even some cooked and crumbled breakfast sausage.

Tips for Making This Recipe

Buy local eggs (they’re the freshest and you’re supporting local farmers).
Make sure the black beans are well rinsed and drained (and patted dry) before adding to your breakfast quesadillas. You don’t want a soggy mess.
If you prefer to use pickled hot peppers, ensure that they are well drained and patted dry too.
Ensure all of the other ingredients for these breakfast quesadillas are ready to go as soon as the eggs are cooked. If you leave the eggs in the pan they will continue to cook and may overcook.
Though these are breakfast quesadillas, you could totally enjoy these for dinner with a simple side salad and call it a day!

More Easy Breakfast Recipes

Hope you love these breakfast quesadillas as much as we do!

What will you be enjoying on World Egg Day? I’d love to hear! Don’t forget to use the hashtag #WorldEggDay so I can check out some of your stuff too!

If you want to find out more info about local egg farmers (or eggs, in general) be sure to check out @eggoeufs on Twitter and Instagram, and like Get Cracking on Facebook. For recipes and nutritional details, visit eggs.ca!

If you make this breakfast quesadillas recipe, be sure to leave a comment below!

Breakfast Quesadilla Recipe

Dawn | Girl Heart Food

5 from 18 votes

Print Recipe Save Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Servings 8 pieces

Ingredients

6 large eggs
2 teaspoons unsalted butter, divided
pinch salt
pinch freshly ground black pepper
1 cup shredded cheddar cheese
¼ cup no salt added canned black beans, rinsed and drained
1 hot pepper, sliced thin (variety of your choice)
½ avocado, pitted, peeled and sliced thin
1 to 2 stalks green onion, finely chopped
4 flour tortillas, each about 6 to 7 inches in diameter

Serving Ideas (optional)

Sour cream
Plain Greek yogurt
Salsa
Guacamole

Instructions

In a bowl, whisk eggs with salt and black pepper.
Melt 1 teaspoon of butter in a non-stick 10-inch frying pan over medium-low heat. Let it melt and get a little frothy.
Pour eggs into the pan.
Allow the eggs to cook for about 30 seconds to 1 minute without stirring.
Then as the bottom of the eggs begin to set, run a spatula along the outer edge of the eggs and through them (from the edge of the pan to the centre). Continue cooking the eggs, gently dragging the spatula through them and folding as necessary, so that they form large, soft curds (start to solidify) and they're cooked through. Once cooked, the eggs should be moist, but have no runny/liquid egg remaining.
Transfer the eggs to a plate (so they don't overcook) and set aside.
Distribute the cheddar cheese among one half of each tortilla. Then distribute eggs over top of cheese. Top eggs with black beans, hot peppers, avocado slices and green onion. Fold over the tortilla so you have a half-moon shape.
Wipe out pan. Heat ½ teaspoon of butter in the pan over medium-low heat.
Once butter has melted, cook quesadillas. Place two quesadillas in the pan and cook on one side for about 1 to 2 minutes. Carefully flip quesadillas to the other side and continue to cook for another 1 to 2 minutes or until the outside is golden brown and crispy and the cheese is melted inside. Repeat the process to cook remaining 2 quesadillas (adding remaining ½ teaspoon of butter and melting first).
Note: Carefully watch as you are cooking them to ensure they don't burn.
Cut each quesadilla in half (there will be 8 pieces in total).
Serve with sour cream, Greek yogurt, salsa or guacamole (if desired). Enjoy!

Notes

Ensure all of the other ingredients for these breakfast quesadillas are ready to go as soon as the eggs are cooked. If you leave the eggs in the pan they will continue to cook and may overcook.
Though these are breakfast quesadillas, you could totally enjoy these for dinner with a simple side salad.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword scrambled eggs, easy quesadillas

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!