How about breakfast for dinner tonight? I’m so excited to share these simple breakfast quesadillas with you, finally! They’re way more fresh than standard diner fare, but just as satisfying. These breakfast quesadillas are stuffed with fluffy scrambled eggs, melt-in-your-mouth pinto beans, fresh herbs and gooey cheddar cheese, all of which contrasts so nicely with the crisp, golden exterior. These delicious high-protein quesadillas come together in about 25 minutes.
As much as I love the flavor combination shown here, I should mention that this recipe is quite flexible. If you’re in a big hurry, you can skip the herbs. If you’re looking for a lighter meal, I think you could get by without the cheese. Want to switch cuisines? I like the idea of mozzarella, basil and marinara instead of salsa.
Breakfast Quesadilla Serving Suggestions
Be sure to serve these quesadillas with salsa or classic pico de gallo. Homemade guacamole wouldn’t be a bad idea, either. (Is guac ever a bad idea? Trick question.)
Watch How to Make Breakfast Quesadillas
More Recipes to Enjoy
More egg dishes with Mexican flavors to try:
Vegetarian Breakfast Burritos Huevos Rancheros Austin-Style Migas Chilaquiles Verdes Spinach and Black Bean Breakfast Quesadillas
Please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.
Make it gluten free: Use gluten-free tortillas. Tortilla recommendation: My favorite brand is Stacey’s Organic, which is available at Whole Foods, Natural Grocer’s and my local health food store (I store them in the refrigerator or freeze them if I know I won’t be able to eat them within a couple of weeks).
