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, eat and share delicious recipes with you guys! #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 jalapeño 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 on 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!
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 200F. 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!
Other Easy Breakfast Recipes you May Enjoy
Ham & Fried Egg Breakfast Sandwich
Hope you love these breakfast quesadillas as much as I do!
Until next time, take care and chit chat again soon 🙂
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!
~Dawn
P.S. If you think this breakfast quesadillas recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Breakfast Quesadilla Recipe {made in 15 minutes}
Ingredients
- 6 eggs -I used ‘large’
- 2 tsp unsalted butter -divided
- pinch salt
- pinch black pepper
- 1 cup cheddar cheese
- 1/4 cup black beans
- 1 hot pepper -sliced thin, variety of your choice
- 1/2 avocado -sliced thin
- 1-2 stalks green onion -finely chopped
- 4 medium tortillas -mine were a 6 inch diametre
Suggested Garnishes
- sour cream
- Greek yogurt
- salsa
Instructions
- In a bowl whisk eggs with salt and pepper.
- In a non stick pan on low heat, add 1 tsp of butter. Let it melt and get a little frothy.
- Pour in eggs and let sit for 1 minute. Using spatula, bring eggs to centre of pan until cooked through, about 2-3 minutes. Remove.
- Lay tortillas on counter and top the right side of each with 1/4 cup of cheese. Then, distribute eggs over top. Top each with 1 tbsp of black beans, hot peppers, avocado slices and green onion. Fold over other half.
- Wipe out pan. Place 1/2 tsp of butter in pan and melt. Cooking 2 quesadillas at a time, cook until tortilla gets a little golden brown and crispy, about 1-2 minutes. Carefully flip and cook other side 1 -2 minutes. Continue with remaining two quesadillas.
- Cut each quesadilla in half (there will be 8 pieces in total) and serve with sour cream, Greek yogurt or salsa. Enjoy!
Notes
- 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.
- Want to add an extra protein to these? Crispy bacon works lovely.
- 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)
