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

Breakfast Quesadilla Recipe {made in 15 minutes}

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 366kcal
Author Dawn - 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 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!
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Serving: 2pieces | Calories: 366kcal | Carbohydrates: 19g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 280mg | Sodium: 478mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 19.2mg | Calcium: 278mg | Iron: 2.8mg
Nutrition Facts
Breakfast Quesadilla Recipe {made in 15 minutes}
Amount Per Serving (2 pieces)
Calories 366 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 280mg93%
Sodium 478mg21%
Potassium 315mg9%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 1g1%
Protein 19g38%
Vitamin A 875IU18%
Vitamin C 19.2mg23%
Calcium 278mg28%
Iron 2.8mg16%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.