Busy mornings don’t mean you have to compromise on nutrition or taste. This easy breakfast quesadilla combines wholesome spinach, protein-packed eggs, and gooey melted cheese, wrapped inside a crispy tortilla. Perfect for hectic weekdays or laid-back weekends, this spinach and egg quesadilla is ready in under 15 minutes. It’s an excellent choice for a satisfying, nutritious, and tasty breakfast that everyone in the family will enjoy.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes—perfect for busy mornings.
- Nutritious and Filling: Protein-rich eggs, nutrient-packed spinach, and cheese to keep you energized.
- Family-Friendly: Kids and adults alike will love the savory taste and crispy texture.
- Customizable: Easy to adapt with your favorite ingredients or dietary preferences.
Ingredients
(Makes 1 quesadilla; scale as needed.)
- 2 large eggs
- 1 cup fresh spinach, roughly chopped
- 1/4 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
- 1 large flour tortilla (8–10 inches)
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
- Optional: diced tomatoes, sliced avocado, hot sauce, or salsa for serving
Step-by-Step Instructions
Step 1: Cook Eggs and Spinach
- In a bowl, whisk the eggs with a pinch of salt and pepper.
- Heat a non-stick skillet over medium heat with half of the olive oil or butter.
- Add chopped spinach and sauté for 1–2 minutes until wilted.
- Pour the whisked eggs over spinach. Cook gently, stirring occasionally until eggs are softly scrambled (about 2 minutes). Remove from skillet and set aside.
Step 2: Assemble Quesadilla
- Place skillet back on medium heat and lightly grease with remaining olive oil or butter.
- Place tortilla flat onto the skillet.
- On one half of the tortilla, layer half of the cheese, followed by scrambled eggs and spinach mixture, and top with remaining cheese.
- Fold tortilla in half over the filling, gently pressing down with a spatula.
Step 3: Cook Until Crispy
- Cook quesadilla for about 2–3 minutes until golden and crispy on the bottom.
- Carefully flip and cook the other side for another 2–3 minutes until cheese is melted and the tortilla is golden-brown and crispy.
Step 4: Serve
- Transfer quesadilla to a cutting board, let it rest briefly, then slice into wedges.
- Serve immediately with your favorite toppings: salsa, avocado, diced tomatoes, or hot sauce.
Tips and Variations
- Cheese Choices: Experiment with cheeses like pepper jack, feta, or smoked gouda for unique flavors.
- Protein Boost: Add cooked bacon, sausage, diced ham, or black beans for extra protein.
- Vegetable Variations: Add sautéed peppers, mushrooms, onions, or kale for extra nutrition.
- Gluten-Free Option: Use gluten-free tortillas to make this recipe gluten-free.
- Spice It Up: Sprinkle chili flakes, hot sauce, or sliced jalapeños for extra heat.
Frequently Asked Questions (FAQs)
Can I make this quesadilla ahead of time?
It’s best enjoyed fresh, but you can prepare the egg and spinach filling ahead of time. Store it in the fridge, then assemble and crisp the quesadilla in the morning.
How can I reheat leftover quesadillas?
Reheat leftovers in a skillet over medium-low heat until warmed through and crispy again. Alternatively, use a toaster oven or air fryer.
Can I freeze breakfast quesadillas?
Yes, you can. Let them cool completely, wrap individually in parchment and foil, and freeze for up to 2 months. Reheat in the microwave first (30 seconds), then crisp in a skillet or oven.
What kind of tortillas work best?
Flour tortillas crisp up nicely and hold their shape. However, whole wheat or gluten-free tortillas also work well for dietary preferences.
Nutritional Information (Approximate per serving)
- Calories: ~380 kcal
- Protein: 19 g
- Carbohydrates: 29 g
- Fat: 22 g
- Fiber: 2 g
- Sugar: 2 g
Easy Breakfast Quesadilla with Spinach and Egg – Quick and Healthy Morning Meal
Ingredients
- 1 cup fresh spinach
- 4 cups shredded cheese (cheddar)
- 1 tablespoon olive oil or butter
- 4 large eggs
- 4 large flour tortillas
- Salt to taste
- Pepper to taste
Instructions
- In a skillet, heat olive oil or butter over medium heat.
- Add fresh spinach and sauté until wilted.
- In a bowl, whisk together the eggs, salt, and pepper.
- Pour the egg mixture into the skillet with spinach and scramble until fully cooked.
- Remove the mixture from the skillet and set aside.
- Place one tortilla in the skillet, sprinkle half of the shredded cheese on one half of the tortilla.
- Add half of the egg and spinach mixture on top of the cheese, then fold the tortilla over.
- Cook for 2-3 minutes until golden brown, then flip and cook for an additional 2-3 minutes.
- Repeat with the second tortilla and remaining ingredients.
- Slice the quesadillas into wedges and serve warm.
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