This one pan breakfast quesadilla has been a household favorite for years! It takes less than 5 minutes to throw together on a busy weekday morning and it’s also perfect for baby led weaning, toddlers and kids too! Your whole family will love these! Did I mention that they’re easy to customize too?
If you love this recipe and you’re looking for some more easy breakfast ideas, you will love my copycat starbucks egg bites, easy birthday pancake bowl and my easy 4 ingredient breakfast cookies.
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Ingredients
- High Quality Olive Oil or Avocado Oil
- Large Pasture Raised Eggs, Whisked– These are the star of the recipe and offer protein, fats and tons of vitamins and minerals like choline!
- Salt and Black Pepper, To taste
- Siete Almond Flour Tortilla– I really like the nutrition portfolio on these wraps but you are also welcome to use a low carb tortilla or even a corn tortilla which still offers whole grains.
- Low-Fat Shredded Cheddar or Mozzarella Cheese– Cheese not only adds flavor, but it’s also a great protein source as well.
- Optional: Spinach- I added spinach to add in some color, fiber and extra vitamins and minerals but you can feel free to skip or substitute with another veggie of choice such as sliced and cooked mushrooms!
I served my breakfast quesadilla with some strawberries and avocado slices for healthy fats, vitamins, color and fiber.
See recipe card for quantities.
Instructions
- Add some high quality olive or avocado oil to a medium non-stick or ceramic pan on medium heat. Once your pan is hot, add in your whisked eggs. Cook for 1-2 minutes on one side or until your eggs appear mostly cooked through, then add in your tortilla on top of the eggs.
- Carefully use a spatula to flip your eggs and tortilla so that the tortilla is now on the bottom of the pan.
- Add your shredded cheese and spinach in an even layer on top of the eggs and then fold your tortilla over to create a quesadilla. Let cook for 1-2 minutes on each side or until your eggs appear fully cooked through, your cheese is melty and your spinach appears wilted.
- Cut in half, serve and enjoy!
Substitutions
- Low Fat Cheddar or Mozzarella Cheese: Feel free to substitute for any other shredded cheese of choice. You can also add in feta instead.
- Siete Almond Flour Tortilla– I really like the nutrition portfolio on these wraps but you are also welcome to use a low carb tortilla or even a corn tortilla which still offers whole grains.
- Dairy-Free: Use a dairy-free cheese to make this recipe dairy-free.
This recipe is gluten-free as is, but if you make changes to the tortilla you use, and you want to remain gluten-free, make sure you choose a gluten-free tortilla. This recipe is lacto-ovo-vegetarian as is.
Variations
Baby Led Weaning– Skip the added salt and pepper to make this recipe baby led weaning friendly and use dried oregano, parsley or other herbs instead!
This recipe is already toddler and kid friendly.
Equipment
All you need to make this one pan breakfast quesadilla is:
- A Medium Pan: I just bought the ceramic Caraway pan and I am obsessed!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftovers can be stored in an air-tight container in the fridge for up to 4 days. You may also freeze leftovers in an air-tight container or freezer bag for up to 3 months. Let thaw in the fridge overnight and then reheat in the air fryer or in a pan!
Top tip
Make sure you use a high quality pan to prevent the eggs from sticking and allow for an easy flip.
Breakfast
Looking for other healthy breakfast recipes like this? Try these:
Jump to: Recipe
One Pan Breakfast Quesadilla
Equipment
- 1 Non-Stick or Ceramic Medium Pan
Ingredients
- 1 teaspoon High Quality Olive Oil or Avocado Oil
- 1-2 Large Pasture Raised Eggs Whisked
- Salt and Black Pepper To taste
- 1 Siete Almond Flour Tortilla
- 2 Tbs Low-Fat Shredded Cheddar or Mozzarella Cheese
- ¼ Cup Fresh Spinach Optional
Instructions
- Add some high quality olive or avocado oil to a medium non-stick or ceramic pan on medium heat. Once your pan is hot, add in your whisked eggs. Cook for 1-2 minutes on one side or until your eggs appear mostly cooked through, then add in your tortilla on top of the eggs.
- Carefully use a spatula to flip your eggs and tortilla so that the tortilla is now on the bottom of the pan.
- Add your shredded cheese and spinach in an even layer on top of the eggs and then fold your tortilla over to create a quesadilla. Let cook for 1-2 minutes on each side or until your eggs appear fully cooked through, your cheese is melty and your spinach appears wilted.
- Cut in half, serve and enjoy!
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Rebecca says
This has become a go-to breakfast for me because it’s easy, delicious, and is a great way to get protein in the morning when I’m bored of scrambled eggs. I top it with salsa or some diced tomatoes!
christina.klapper says
So glad you love it Rebecca!!!! Salsa sounds incredible 🤗
Ann says
Such a great idea to switch up the morning egg routine. The tortilla helps keep me more full, too, without gluten. I ate it with salsa and avocado. Very easy breakfast!
christina.klapper says
Yay!! So glad you loved it Ann!