This breakfast quesadilla recipe is a sponsored post with Egg Farmers of Canada but, as always, all opinions are my own. Thank you for supporting brands that make Girl Heart Food possible and for helping me continue to do what I love: cook and share delicious recipes! #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. And, guess what? This breakfast quesadilla recipe can be on the table in about 15 minutes!
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?
If you follow my blog (or Instagram) you know how much 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.
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 to 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.
Heat a dab of butter in a non stick pan over low heat and melt until a little frothy.
Pour whisked eggs into heated pan.
Allow to sit a minute or two.
Then, using a spatula, start to bring eggs towards the centre of the pan.
Continue doing this for a couple minutes until the eggs are cooked through.
Remove from pan and enjoy!
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Can I Double this Breakfast Quesadilla Recipe?
Totally! It can easily be doubled for a crowd.
If you are cooking lots, just preheat your oven to about 200 degree Fahrenheit. Place the cooked egg quesadillas in a single layer on a sheet pan to keep warm while you are preparing your batches.
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.
Other Tips for Making this Egg Quesadilla 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 & nutritional deets, visit eggs.ca!
If you make this breakfast quesadillas recipe, be sure to leave a comment below. Love to know how you enjoyed!
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Breakfast Quesadilla Recipe (made in 15 minutes)
Ingredients
- 6 large eggs
- 2 teaspoons unsalted butter , divided
- pinch salt
- pinch black pepper
- 1 cup shredded cheddar cheese
- ¼ cup unsalted (or 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 (mine were about 6 to 7 inches in diameter)
Serving Ideas (optional)
- Sour cream
- Greek yogurt
- Salsa
- Guacamole
Instructions
- In a bowl, whisk eggs with salt and black pepper.
- Melt 1 teaspoon of butter in a non-stick pan over low heat. Let it melt and get a little frothy.
- Pour in eggs and let sit for 1 minute. Using a spatula, bring eggs to the centre of the pan until cooked through, about 2 to 3 minutes. Transfer cooked eggs to a plate and set aside.
- Lay tortillas on your countertop and top the right side of each with ¼ cup of cheese. 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 melted has melted, cook quesadillas. Place two quesadillas in the pan and cook on one side for about 1 to 2 minutes or so. 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) and serve with sour cream, Greek yogurt, salsa or guacamole (if desired). Enjoy!
Notes
- This recipe can easily be doubled for a crowd. Weekend brunch, maybe?
- 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!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Kristen
I love a good breakfast quesadilla, something a little different compared with the old eggs and bacon.
Colleen
I love how easy it is to get a delicious and nutritious meal using eggs. These quesadillas look yummy and perfect for any meal of the day.
Girl Heart Food
Right?? Thanks Colleen 🙂
Denise from Urbnspice
What a terrific breakfast idea with all of my favourite ingredients and so hearty as well! Thank you for sharing, Dawn! I am looking forward to trying it.
Girl Heart Food
Thank you Denise! Hope you enjoy 🙂
Lisa
These look amazing! And I can totally imagine the sound of biting into a crisp tortilla…YUM! And then the filling squeezing out a bit and getting all over my fingers…totally delicious! Pinning for later so I don’t forget!
Girl Heart Food
Lol! They are pretty delicious!! Thanks so much Lisa! Hope you love ’em as much as we do 🙂
Elaine
Quesadillas for breakfast–what a great way to start the day! We eat a lot of eggs and luckily I’m able to get them easily from local hobby farms in my area. Pinning this one! Thanks for a great recipe!
Girl Heart Food
Sure is 🙂 Hope you guys love this one as much as we do! Thanks Elaine.
Melissa
These quesadillas look amazing! Why haven’t I made breakfast quesadillas before? I need to test them out on the family! And local eggs much such a difference.
Girl Heart Food
Thank you Melissa! You have to try ’em – SO yummy!
Shashi at Savory Spin
I am so loving how thick your quesadillas are, Dawn! These is what I call a breakfast of champions! I’ve made the mistake of not drying out peppers before and what a mess! I am bookmarking this to try soon!
Girl Heart Food
For sure!! Hope you love ’em, Shashi! Thanks so much 🙂
Kevin
What a another delicious option for breakfast or brunch! Will be giving this recipe a try!
Girl Heart Food
Thanks Kevin! Enjoy 🙂
Bill
I love your support for the local eggs. They make all the difference in the world. And I know these quesadillas would be a hit for the family breakfast. Or dinner. 🙂
Girl Heart Food
Totally! Happy to hear that Bill 🙂
David @ Spiced
I love that your eggs are labeled ‘Newfoundland Eggs’…how cool is that!? I totally agree with you about supporting local, too. There’s a farm around the corner from us that sells fresh eggs, and I keep meaning to stop in and check it out. I didn’t realize it, but today is National Egg Day! Woohoo! I’ve missed the chance at breakfast, but I think I might have to make these quesadillas (or some variation based on what we have in the fridge) for lunch. These sound amazing, Dawn!!
Girl Heart Food
Right?! Thanks David! I hope you love ’em! They’re a favourite in our home 🙂
Kathy @ Beyond the Chicken Coop
What a great way to start the day! These egg quesadillas look perfect and I think they’d be a huge hit in my house!
Girl Heart Food
They sure are 🙂 Thanks Kathy!!
Leanne | Crumb Top Baking
My fave way to prepare eggs is scrambled, so I’m all over these quesadillas! This is actually something both hubby and I would enjoy. We have breakfast for dinner at least once a week, so this would be the perfect recipe to add to the rotation! Happy World Egg Day Dawn!
Girl Heart Food
Woo hoo!! That’s awesome, Leanne! Thanks so much 🙂 Have a great weekend!
Marissa
This is basically the PERFECT breakfast, Dawn! We have quesadillas all the time, but I never think of them for breakfast…until now. Can’t wait to try these this weekend! Love, loving your process shots too. So fun!
Girl Heart Food
Thank you so much, Marissa!! Let me know how you like ’em 🙂 Have a wonderful weekend!
Katherine | Love In My Oven
These are happening for breakfast this weekend!! I LOVE quesadillas, LOVE scrambled eggs, LOVE savory breakfast…these are pretty much perfect. Hooray for this recipe, Dawn! XO
Girl Heart Food
YAY! So happy to hear that! Hope you love them as much as we do 🙂 Thanks Katherine! XO
karrie @ Tasty Ever After
This is exactly what I need for brunch this weekend with lots of hot salsa! Loving that money shot on cracking the egg (how did you do dat??) Your photography skills are on point, gf!!
Girl Heart Food
YES!! Haha – thanks so much for the sweet (and funny) comment, Karrie! You’re awesome!!
Milena
Absolutely love scrambled eggs and if they happen to be in a quesadilla – even better! This is the kind of treat I’d eat for dinner too:) Pinned.
Girl Heart Food
Agreed 🙂 They’re good for almost any meal if you ask me! Thanks Milena!
Ben|Havocinthekitchen
I’ve also noticed that eggs produced by local farmers tend to have a vibrant egg yolk, and let’s be honest that’s the best part of an egg, right? And these quesadillas with eggs, cheddar, beans, and avocado? I’ll have this for my breakfast, lunch, dinner, and probably even instead a dessert 🙂
Girl Heart Food
Totally!! That sounds like a BRILLIANT idea, Ben! Thanks so much 🙂
Heather
My mouth is watering just looking at the picture. So delicious!!!
Girl Heart Food
Thanks so much Heather 🙂 !!! So happy you like ’em!!
[email protected]
Eggs are always my go to!! Crispy fried or scrambled – and you have taken it up a notch with this one!! Delicious! Happy weekend, my friend! XOXO
Girl Heart Food
Thanks a million, Annie! So happy you enjoy eggs as much as I do 😉 Happy weekend to you too! XOXO
Kelly | Foodtasia
I love savory foods for breakfast and these look so delicious! Farmer’s Markets are the best!
Girl Heart Food
Thank you Kelly 🙂 Have a great weekend!
Kelsie | the itsy-bitsy kitchen
This is officially my new breakfast and I haven’t even tried it yet. How could you go wrong with quesadillas for breakfast??? They’re one of my favorite dinners and I love that you’ve come up with a way for me to eat them even more often :). Have a great weekend, Dawn!
Girl Heart Food
Woo hoo!! I don’t think you can go wrong 😉 They are pretty tasty, that’s for sure! Have a great weekend too, Kelsie!
Mary Ann | The Beach House Kitchen
Hands down, breakfast quesadillas is one of my favorite breakfasts Dawn. And Tom’s a HUGE fan too! These look fantastic!
Girl Heart Food
So happy to hear that! They are pretty delish!! Thanks Mary Ann 🙂
Jennifer @ Seasons and Suppers
Loving this breakfast treat! Eggs are my go to for so many things. I regularly have several dozen eggs in my fridge. And of course, Canadian eggs are the best 🙂
Girl Heart Food
Thank you Jennifer! Same here 🙂 And I agree with you about those Canadian eggs 😉