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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.
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.
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.
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.
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
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.
Ingredients
- 6 large eggs
- kosher salt
- 1 tablespoon butter at room temperature
- 1 can (4 ounce) diced green chiles
- 1-2 chipotle peppers in adobo, finely chopped
- 4 whole wheat or regular flour tortillas
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 4 slices cooked crispy bacon, lightly crumbled
- 1-2 cups baby spinach or arugula
- 2 tablespoons fresh chopped chives
- extra virgin olive oil, for cooking
Avocado Salsa
- 1/2 cup fresh cilantro
- 1 tablespoon fresh chopped chives or green onions
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- 1 avocado, diced
- kosher salt
Instructions
- 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.
Notes
*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.
nice recipe dear and thanks for sharing with us
Thank you! I hope you try this!
What a great idea – quesadillas for breakfast. These look fantastic and such a satisfying meal. And BTW, I think these photos turned out VERY pretty. Don’t know what was in your head, but these are awesome.
Awh thank you so much Linger!
Quesadillas are the BEST! I like to make the same type of breakfast and roll them up in burritos for on the go!
YES! I am so glad you like this recipe and I hope you try it!
You literally can make anything look amazing!!! AND everything I have made from here and I have made a lot of
recipes, everything is just perfection! You are exceptional for sure!! I look forward to logging in every day to see what you have come up with. It is always inspiring. Thank You!!!
Thank you so much Dee! I am so glad you have been loving the blog and I hope you try this!
So tired of the same old breakfast burritos, this is a great variation on the theme. Told HH (hunky husband) that we’re having these for Sunday brunch and he’s excited, and that’s a definite complement!
I hope you both love these! Thank you so much Nan!
Looks yummy. This quesadilla is more than welcome. Always looking for a variation on breakfast food. Delish. Thanks for this one. Will try very soon.
Thank you so much Joyce!
I love breakfast for dinner too! Waffles with strawberries and homemade whipped cream is definitely a guilty pleasure, haha. I usually do a breakfast burrito, I’ll have to try this in quesadilla form because you can’t go wrong with a quesadilla 🙂 Yummy. P.S. I am in love with your photography style!
Thank you so much Tara!
These look like something my daughter and I would LOVE for breakfast….or lunch or dinner or a snack!!! Gorgeous and delicious looking!
Thank you so much Anna!
Tiegan, a little trick I learned was to make the eggs in omelet fashion, same size as shells, saves a lot of headaches with all the stuffing falling out when flipping during cooking. If freezing you should make sure eggs are cool before assembly to freeze. Freezing uncooked much easier to do if eggs made in omelet fashion also.
Thank you so much Sue!
We do breakfast for dinner a lot – especially in the winter – such comfort food. Quesadillas are a favorite. I make my own tortillas. Will try your recipe which looks delicious for the filling.
Oh wow, yum! I hope you love this recipe, Rose!
These look great! how do you recommend freezing them and then defrosting them when we are ready to eat them? Can’t wait to try them!
Hey Meghan! The freezing and thawing directions are listed in the notes of the recipe! Please let me know if you have any other questions, happy to help if you have any confusion! I hope you love this recipe. Thanks so much!! xTieghan
Yumm! I can’t remember the last time I didn’t have cereal for breakfast?. Since I don’t have time in the morning, all big breakfast related meals and recipes I make for dinner. I am definetely a big fan of breakfast for dinner!
Thank you so much!
Yes!!! I LOVE me some savory breakfast ? These look delicious and I love the idea that I can make them ahead and have on hand for guests! These will be in our breakfast “go-to” list for sure.
I am so glad you like this recipe and I hope it turns out amazing for you, Kristen! Thank you so much!
This looks fantastic! I couldn’t tell, should the bacon be cooked or uncooked?
this looks really delicious!!
Thank you so much Ruth!