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Scrambled Egg Breakfast Quesadillas

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This recipe for Scrambled Egg Breakfast Quesadillas 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? These quesadillas can be on the table in about 15 minutes!

Stack of 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 super market 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.

Carton of eggs.

Ingredients for Breakfast Quesadillas

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.

Ingredients for breakfast quesadillas.

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??

Overhead shot of eggs in a glass dish.

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!

Cracking an egg over a bowl.

 

Whisking eggs in a bowl with a fork.

 

Pouring eggs in a pan.

 

Cooking scrambled eggs in a pan.

Tips for Making Quesadillas

  • 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!

Holding up a breakfast quesadilla.

Other Easy Breakfast Recipes you May Enjoy

Stack of scrambled egg breakfast quesadillas.

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 these breakfast quesadillas will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

Stack of scrambled egg breakfast quesadillas.
5 from 18 votes
Print

Breakfast Quesadillas

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? These quesadillas can be on the table in about 15 minutes!

Course Breakfast
Cuisine Mexican
Keyword scrambled eggs, easy quesadillas
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 366 kcal
Author Girl Heart Food

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 was a 6 inch diametre

Suggested Garnishes

  • sour cream
  • Greek yogurt
  • salsa

Instructions

  1. In a bowl whisk eggs with salt and pepper.

  2.  In a non stick pan on low heat, add 1 tsp of butter. Let it melt and get a little frothy.

  3. 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.

  4. 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.

  5. 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.

  6. Cut each quesadilla in half (there will be 8 pieces in total) and serve with sour cream, Greek yogurt or salsa.  Enjoy!

Recipe 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 Facts
Breakfast Quesadillas
Amount Per Serving (2 pieces)
Calories 366 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 280mg 93%
Sodium 478mg 20%
Potassium 315mg 9%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 1g
Protein 19g 38%
Vitamin A 17.5%
Vitamin C 23.3%
Calcium 27.8%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.

Stack of scrambled egg breakfast quesadillas.

{#AD} 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? These quesadillas can be on the table in about 15 minutes! #WorldEggDay #breakfast #howtomakescrambledeggs #howtoscrambleeggs #breakfastquesadillas

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Reader Interactions

Comments

  4. 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!

    Reply

  5. 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!

    Reply

  6. 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.

    Reply

  9. 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. 🙂

    Reply

  10. 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!!

    Reply

  12. 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!

    Reply

  13. 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!

    Reply

  17. 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 🙂

    Reply

  21. 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!

    Reply

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