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Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa…the best breakfast, any day of the week. Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, stuffed into flour tortillas and cooked until golden, crisp, and oh so perfect. Top these quesadillas with a spicy avocado and you’ll have yourself a complete breakfast. Bonus? These quesadillas are perfect for storing in the freezer to have on hand for busy mornings.

overhead photo of Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

I’m sure you’ve probably noticed, but I tend to sway towards sweet breakfasts and save the savory breakfasts for dinner. I just love a stack of pancakes, waffles, or french toast more than you know, but that’s not to say I don’t love eggs too. I actually cook them often…just more for dinner than breakfast.

What can I say, I’m an odd one for sure, and I love breakfast for dinner. Actually, I love breakfast, sweet or savory, anytime of the day…

What about you?

Here’s what I have realized. I have a lot of sweet breakfast recipes here on HBH. And while I love them all (and have a new one coming next week…), it’s that time of year when I feel inspired to also share a few more savory breakfasts. Which is where today’s quesadilla comes in.

Breakfast Quesadilla with Soft Scrambled Eggs before cooking

First, I want to start by saying that photographing quesadillas is not my favorite thing to do. They’re tricky and well, they never turn out as pretty as I envisioned they would in my head. This is a hard things for me to deal with. But it’s OK, because even though quesadillas might not be the prettiest, they are delicious.

And that’s what is most important.

And trust me, these are GOOD.

I stuffed soft scrambled eggs, crispy bacon, chipotle peppers, green peppers, cheese, and spinach (or arugula) into flour tortillas and then cooked them up until they were crisp on the outside with melting cheese on the inside. The secret is the mix of chipotle peppers and green peppers. It’s smoky, mildly spicy, and just a little tangy from the picked peppers. DELICIOUS.

Finish these with a fresh avocado and cilantro lime salsa, and breakfast is complete.

overhead close up photo of Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

But here’s the best part.

I created this recipe to be freezer friendly, so that you can have a breakfast quesadilla any day of the week. Yes, any day. Simply assemble the quesadillas, then wrap them up to store in the freezer until you are ready to eat. When ready, grab a quesadilla, unwrap, cook, and enjoy!

Meaning you should make a whole bunch of breakfast quesadillas on Sunday, freeze them, and pull them out when you need a healthy and delicious breakfast. Perfection.

side angle photo of Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Be sure to leave a comment and/or give these quesadillas a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 4
Calories Per Serving: 621 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Avocado Salsa


  • 1. Whisk together the eggs and a pinch of salt in a medium bowl.
    2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
    3. In a small bowl, combine the green chiles and chipotle peppers. 
    4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 
    5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 
    6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste. 


*To freeze these, assemble the quesadillas as directed above, but do not cook them. Wrap each quesadilla individually in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer bag. Freeze for up to 2 months. To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw. Then cook as directed in the skillet. 
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  1. 5 stars
    This turned out great …I used 6 eggs and made 6 tortillas – worked out great. Also used one chipotle pepper to keep the heat down.

  2. 3 stars
    Another confusing recipe for me/my assistant cooks. How many is this supposed to make? Only made eggs for one but the directions make it sound like it’s for 2. I have to feed 3 people so I guess I’m making another egg part. 🤷🏼‍♀️

    1. Hi Ali,
      Sorry to hear this was confusing for you! This recipe serves 4 using 6 eggs. Please let me know how I can help. xx

  3. 5 stars
    Made these this morning (we are on a weekend HBH recipe cooking marathon!), and they were delicious!
    We were out of green chilies, so the Chipotle was a bit more heated surprise (hubby loved) – I never would have thought to make quesedillas for breakfast!
    This was easy and will definitely be in our breakfast rotation!

    1. Hey Kimberly,
      Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT

  4. 5 stars
    Excellent recipe, the best part of this dish is the avacado salsa. My hubby and I throughly enjoyed this to the fullest. Will definitely make it again especially since I get fresh eggs from a friends farm. Mmm…..Thanks for sharing.

    1. Hey there,
      Thanks for your comment! So glad to hear that this recipe was a winner, thanks a lot for giving it a go! ?xTieghan

    1. Hi Koleen,
      I find a large spatula works just fine:) Please let me know if you have any other questions! xTieghan

    2. I don’t have a large enough spatula. I usually slide the tortilla onto a plate then put the skillet on top then flip. Be sure you press the plate to the skillet while turning them over so nothing falls out.

    1. Hey Morgan,
      You could just keep them in the fridge:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xT

  5. Hi Teighan – do you put the toppings on one tortilla and then top with a second tortilla? Or is it a double layer of tortilla on top and bottom? Thanks!

    1. Hi Emily,
      You are just using 1 tortilla on the bottom and 1 tortilla on the top, you can refer to the video above to see exactly how it is made:) Please let me know if you have any other questions! xTieghan

    1. Hi Amanda,
      I typically like to use a 10 inch tortilla when making the quesadillas. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  6. 5 stars
    I made these on New Year’s Eve day for a lunch with my 98 year old mother in law and she loved them as did my husband. I made a green salad with a sweet dressing and leftovers were refrigerated and eaten cold by a son wondering in. Will definitely be making these again – next time for my small book club meeting. The idea of freezing them sounds so convenient. Instructions were so easy to follow and your pictures are just the best.

    1. Hey Lynn,
      Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

  7. 5 stars
    I made this for Fathers’ Day. It was a hit! Another addition is to serve with siracha sauce and sour cream. I also like to include garlic. Thank you for this recipe!

    1. Hey Stephanie,
      Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan

    1. Hey Sarah,
      This recipe makes 4 servings, 1 serving being 1/2 of a quesadilla. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. Hi there! Looking at making these tomorrow. Since I’m making for a big group do you think I could bake these instead of pan fry?

  8. I love a Mexican breakfast! Generally speaking, a “quesadilla” is when one tortilla is folded in half. When you layer two tortillas with the filling in the middle that is not a quesadilla, it is a sincronizada.

  9. 5 stars
    This was amazing! I made it last weekend and it felt like we were out to brunch. It was so good that I’m making it again this weekend.