Egg Quesadillas – a Healthy Fast Food Breakfast to Make and Take
We love recipes that are easy, simple, healthy and delicious. Fortunately, breakfast quesadillas check all the boxes on that! Even better when it can be a grab and go healthy fast food breakfast, like this scrambled egg quesadilla recipe.
Quick & Easy to Make
One of our regular breakfast foods is egg bake and roasted vegetables. We make these in larger quantities to dish out throughout the week. However, they don’t travel well for when you need to eat and run.
If mornings can be a mad dash for you, this scrambled breakfast quesadilla recipe is a simple and easy way to enjoy a healthy breakfast without taking a lot of time.
10 Reasons to LOVE Quesadillas:
- Infinite options
- Easy food to eat on the go (best if the quesadilla is folded over and not overstuffed so that it’s less messy for travel).
- Good for breakfast, snacks, lunch and dinner
- Great as a main course or side dish
- A good way to use up leftover foods in the fridge
- Travels better than a sandwich
- Uses less bread than a sandwich, so less carbs
- Delicious & Nutritious: add some finely chopped spinach or other hardy greens and it’s also more nutritious
- Quick and easy
- Can be gluten free by using GF tortillas or corn tortillas
An Even Faster Way
You can make up the scrambled egg mixture the evening before and then all you need to do in the morning is heat up the pan and tortilla, add the egg mixture, cook until warm and cheese is melted, and you’re ready to go in around 5 minutes!
Scrambled Egg Quesadilla Options
Breakfast quesadillas are a lot like omelettes only easier to make and easier to eat on the go. The similarity besides the egg and cheese combination is that there are just about as many variations to try.
You can make scrambled egg quesadillas with all kinds ingredients. After you try this quick and easy recipe, you’ll be ready to ad lib by adding in your favorite complementary foods.
Consider what kind of omelettes you like, or what kinds of foods you like stirred into your scrambled eggs and start there. You’re only limited by your personal preferences and also what you have on hand.
Some of my favorites are spinach, mushrooms and onions with Mexican seasoning, or sundried tomatoes and chopped kale with Herbs de Provence (French blend), or Italian seasoning.
Easy Scrambled Egg Quesadilla
Ingredients
- 4 large Eggs
- 6 Tbsp Green onions chopped, (or regular onions diced)
- 2 Tbsp Fresh herbs (or 1 Tbsp. dried herb blend of choice)
- 2 Tbsp Feta crumbled
- 1/2 cup Mexican cheese shredded
- 1 tsp. Mushroom Seasoning we use Umami seasoning blend
- 2 Tbsp butter sub w/olive or avocado oil for healthier fat
- 2 large flour tortillas (you can sub with wholewheat or gluten free flour tortillas, or even corn tortillas)
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
Instructions
- Chop green onions into ~¼" pieces.
- Crack eggs into a bowl and whisk to scramble.
- Whisk in salt, pepper and mushroom seasoning.
- In a non-stick skillet (or your favorite egg pan), add enough butter (or oil) to cover pan. Sauté chopped green onions for ~1 minute on medium heat.
- Add whisked eggs to the herbs in pan, then sprinkle crumbled feta cheese evenly around the egg batter.
- Let eggs cook to begin to solidify, omelette style by lifting the edges around the perimeter to allow the liquid eggs on top to flow under. Once all liquid is solidified and the eggs "set", remove from heat. You'll want this to remain a round egg "pancake", and you can either let it sit in the pan and use a new one for the tortillas, or you can place it on a plate temporarily.
- Melt some of the butter in a large skillet or griddle over medium heat. Lay one tortilla in butter. Place the non-folded omelette over tortilla. Top with the cheddar cheese. Place other tortilla on top and press down gently.
- Cook until tortilla is golden brown. Flip quesadilla. Cook second side until golden brown. Move to serving plate, slice into quarters and enjoy! (We like to use pizza cutters for this).
Notes
Nutrition
Recipe Notes, Tips and Substitutes
NOTE 1: Alternate Cooking Method – Best for on-the-go:
- No green onions? You can substitute with regular onions and/or chopped spinach.
- Butter quantity is approximate. E.g., for cooking the tortillas and eggs, you mainly need enough to coat the pan each time.
- This method uses one tortilla at a time, folded in half instead of layered with a second tortilla.
- For best results, sprinkle half of part of the shredded Mexican cheese on the tortilla before adding eggs and top the eggs with a little more Mexican cheese. The cheese helps to old it all together.
- Once cheese is melted lift up edge of tortilla to check doneness. Once it’s golden or lightly browned, fold over in half. Cook for another 20 seconds on each side to set the egg quesadilla.
- Cut in half and half again for 4 slim quarter that are sealed at the fold, which makes it less messy to eat and travel with or pack for lunch.
NOTE 2: Quantities
This makes breakfast for two, or, for light eaters and dieters, this could serve 4. However, it’s a substantial high protein breakfast that will help get your day off to a great start.
You can easily double this for breakfast for 4. When we make this we like to use our rectangular griddle pan that spans two stovetop burners.
NOTE 3: Reduce Calories & Carbs
Use only one tortilla folded over with the full amount of batter and cheese per serving. This will make for a thicker quesadilla, so may be a little more messy, but will be lower in carbs and calories.
More Breakfast Quesadillas
Using the above recipe as your base, you can add these additional layers. You may need to reduced the amount of egg mixture so as not to make the quesadilla to thick and heavy. (OR… you can roll it into a breakfast burrito instead)! 🌯😎
Chicken Breakfast Quesadilla
For a chicken breakfast quesadilla, go lighter on the scrambled batter and add a thin layer of our salsa chicken on top of the egg mixture before adding the final layer of cheese.
Got Leftover Chicken?
You can dice up leftover chicken and add it into your scrambled egg batter for even more substantial protein.
Mushroom Onion Quesadilla (with Spinach – optional)
Sauté to caramelize mushrooms and onions in a little butter. Optionally, stir in chopped spinach for extra nutrition just before turning off the heat.
Treat Day Breakfast – Easy Cream Cheese Danish
Now…. if you want a quick & easy TREAT of a breakfast food, our most popular recipe is the easy cream cheese Danish recipe.
If you need a some positive mind-food for a mental and emotional pick-me-up, hop over to this article on Good Morning Quotes to help you get your spirits right. Good food for the body, mind and spirit makes a difference in the day!
1) where do you find mushroom seasoning?
20 can real mushrooms be substituted?
Hey Katie!
YES! Using fresh mushrooms is a GREAT substitute. You may want to sauté them first though since mushrooms release a lot of liquid and could make your quesadilla mushy.
We’d sauté them in a little olive oil or butter and add some Mexican spice seasoning. You can save any extra liquid and add it for extra flavor to soups, salsa, guacamole, omelettes… etc.
We mix our own Mexican spice, or you can buy it ready made. We like Frontier herbs and spices.
As for mushroom seasoning, you can find various sorts of that on Amazon.
Most of the ones that say “mushroom seasoning” are Chinese, but you can use just about any savory seasoning you want depending on your preferences. For example, you could use a Mexican seasoning or seasoned salt mix. But yes… go for fresh whenever you can, and you can still add some additional spice if you like.
This one from Trader Joe’s looks especially good and we’ve just ordered some.
Quesadillas are super flexible for all kinds of combinations and so easy to make.
I hope that helps and that you enjoy your quesadillas. Let us know if you have any other questions. We’d love to hear how it goes and feel free to post your photos should you care to.
Best!
LeAura