Who the hell craves quesadillas for breakfast? This girl!
I’ve been on a quesadilla kick ever since I made those Black Bean Quesadillas a couple of weeks ago. Usually for breakfast I like to keep it pretty simple. I tend to stick to quick, ready to grab, and go options. But on this day, I had time to do a little extra before heading out for work.
I love a filling breakfast, and this quesadilla was nothing short of that. I wanted to make sure I added my usual favorite ingredients that I normally include in my Loaded Veggie Omelets.
If you’d like to give this quesadilla an extra kick, try it with some salsa or even avocado on the side. But, trust me when I say that it gives this breakfast quesadilla some extra flavor. The options are limitless.
Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins
Course: Breakfast | Cuisine: American
Keyword: Breakfast, Eggs, Quesadilla, Vegetarian
Servings: 1 serving
Ingredients
2 small flour tortillas
2 eggs
1 tbsp Sprinkle of Fiesta Shredded Cheese Blend or more to your liking
1/3 cup chopped spinach
1/3 cup chopped mushroom
1 tsp vegetable oil
Instructions
1. In a mixing bowl, take your two eggs and scramble
2. In a small pan, lightly coat with vegetable oil and cook chopped spinach and mushrooms. Allow mushrooms to become slightly tender and spinach slightly wilted
3. Add eggs into the pan with your veggies and begin to stir until eggs and veggies are mixed
4. Once eggs are cooked, set aside
5. Take one flour tortilla and lay flat onto the frying pan. Apply shredded cheese on top.
6. Take your scrambled egg and veggie mixture and apply to the tortilla
7. Sprinkle another layer of shredded cheese on top
8. Apply second tortilla and flip over to allow the second tortilla to brown as well
Notes
You can add as little or as much cheese and veggies to this recipe as you like.
If you prefer a toastier tortilla you can allow both sides to cook a little longer
I’ve been on a quesadilla kick ever since I made those Black Bean Quesadillas a couple of weeks ago. Usually for breakfast I like to keep it pretty simple. I tend to stick to quick, ready to grab, and go options. But on this day, I had time to do a little extra before heading out for work.
I love a filling breakfast, and this quesadilla was nothing short of that. I wanted to make sure I added my usual favorite ingredients that I normally include in my Loaded Veggie Omelets.
If you’d like to give this quesadilla an extra kick, try it with some salsa or even avocado on the side. But, trust me when I say that it gives this breakfast quesadilla some extra flavor. The options are limitless.
Loaded Breakfast Quesadilla
This breakfast quesadilla is loaded with spinach, mushrooms, and eggs to guarantee a filling breakfast.Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins
Course: Breakfast | Cuisine: American
Keyword: Breakfast, Eggs, Quesadilla, Vegetarian
Servings: 1 serving
Ingredients
2 small flour tortillas
2 eggs
1 tbsp Sprinkle of Fiesta Shredded Cheese Blend or more to your liking
1/3 cup chopped spinach
1/3 cup chopped mushroom
1 tsp vegetable oil
Instructions
1. In a mixing bowl, take your two eggs and scramble
2. In a small pan, lightly coat with vegetable oil and cook chopped spinach and mushrooms. Allow mushrooms to become slightly tender and spinach slightly wilted
3. Add eggs into the pan with your veggies and begin to stir until eggs and veggies are mixed
4. Once eggs are cooked, set aside
5. Take one flour tortilla and lay flat onto the frying pan. Apply shredded cheese on top.
6. Take your scrambled egg and veggie mixture and apply to the tortilla
7. Sprinkle another layer of shredded cheese on top
8. Apply second tortilla and flip over to allow the second tortilla to brown as well
Notes
You can add as little or as much cheese and veggies to this recipe as you like.
If you prefer a toastier tortilla you can allow both sides to cook a little longer
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