Filled with eggs, gooey cheese and vegetables, these easy breakfast quesadillas are a quick and delicious option for your morning rush!
Cinco De Mayo Week at Our Balanced Bowl!
It’s officially Cinco De Mayo Week here at Our Balanced Bowl! If you guys didn’t see my Instagram stories yesterday (which if you don’t follow me there, you totally should!), I officially announced a FULL week dedicated to Cinco De Mayo Recipes. As you guys know, I absolutely love Mexican food. It’s my absolute favorite. I probably have more Mexican recipes on here than any other cuisine. So why not bask in the awesomeness that are these flavors and designate an entire week to it?!
So, here’s how it will work. I’m going to be sharing my favorite Cinco De Mayo Recipes on my social media daily this week. Of course, here on the website, I will be sharing brand NEW recipes! Keep an eye out for all of the goodness! So, sit back, sip on a marg, and let’s get to it!
These Breakfast Quesadillas are my new favorite breakfast. They’re so simple and delivery a distinct flavor punch that is both comforting and familiar. Here’s the low-down on these babes:
- they’re made in one pan
- easily customizable to use whatever veg/protein you may have in your fridge
- loaded with oooey gooey cheese
- toasted and crispy and deliciously golden brown
Sound good? I think so too! I normally am the biggest advocate for homemade corn tortillas. However, when it comes to quesadillas, there is just something about that flour tortilla taste that is so hard to beat! They get golden brown, crispy on the outside. They’re slightly crunchy but when you take a big bite they are still soft and warm on the inside.
And inside of the breakfast quesadilla! Think: super soft fluffy eggs! Perfectly seasoned black beans which add a good amount of fiber add a good amount of fiber and extra protein! Crunchy bell pepper and onion! Freshly grated white cheddar cheese (which I literally was eating by the handful as I was grating it). It took forever! Ha. And while I know it’s probably not rocket science and if you’re anything like me, you’ve been making quesadillas for yourself as a post school snack when you were in 3rd grade BUUUUT, let’s get into how to make these breakfast quesadillas!
Ingredients You Need For Breakfast Quesadillas:
- flour tortillas
- eggs
- freshly grated cheese
- black beans
- cilantro
- bell pepper + onion
- salt and pepper
- butter (or oil) for the pan
How to make Breakfast Quesadillas:
First, get out all of your ingredients and proceed to take a flat-lay photo of them so the social media world knows you’re about to be blessed with breakfast quesadillas. Lol, jk.
But really, it’s nice to just go ahead and dice up your vegetables – I used green bell pepper and onion. Set those aside for now. You can also go ahead and shred your cheese (or use pre-shredded to save time!) BTW, this Organic Valley raw milk cheese is AH-MAZING. I highly recommend that you pick it up. They sent me some free coupons for it but now it’s going on my normal grocery list. (Btw, they didn’t pay me to say this lol – I just truly love the product!)
In a small bowl, crack 4 eggs, a splash of milk, hot sauce and salt and pepper. Whisk together to combine. In a non-stick skillet, add ½ tbsp of butter and let it melt low/medium heat. Pour your eggs in once the pan is ready and cook them, gently stirring them around for 2-3 minutes until ALMOST fully cooked through. When they’re at a point where they are almost done, add in ½ cup of black beans. Mix them in gently. Let them cook for about 1 more minute and then move the eggs to a plate and set them aside. In the same pan, add your tortilla.
For about 1 minute, continue flipping the tortilla every few seconds to “warm it up”. Once it’s ready, add half of the egg mixture on one half of the tortilla, top with the bell pepper and onion and then the grated cheese. If desired, add cilantro. Flip the empty half of the tortilla on top of the half with the filling. Let it cook for 2-3 minutes and then flip. Cook on that side for 2-3 minutes as well or until the tortilla is golden brown, crispy and the cheese has melted. Repeat with the remaining ingredients and make your second quesadilla!
Once it’s done, eat immediately! Serve with your favorite salsa, sour cream or extra hot sauce! Enjoy! Looking forward to sharing more Cinco De Mayo recipes with you guys!
Did you enjoy this recipe? Here are a few more you might like:
Breakfast Tacos with Homemade Salsa
Cheesy Enchilada Stuffed Sweet Potatoes
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Breakfast Quesadillas
Filled with eggs, gooey cheese and vegetables, these easy breakfast quesadillas are a quick and delicious option for your morning rush!
Ingredients
- 4 large eggs
- splash of milk (optional)
- splash of hot sauce (optional)
- salt and pepper to season eggs
- 2 large flour tortillas
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup chopped bell pepper
- 1/2 cup chopped yellow onion
- 1/2 tbsp butter (or oil)
- 3/4 cup shredded white cheddar cheese
- handful cilantro
Instructions
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Dice the bell pepper and onion. Shred the cheese (or use pre-shredded to save time.) Set these aside.
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In a bowl, crack the 4 eggs, add a splash of milk, a splash of your favorite hot sauce and salt and pepper. Whisk together to combine.
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In a non-stick skillet, add 1/2 tbsp of butter of oil. Once melted on low/medium heat, add your egg mixture to the skillet. Using a rubber spatula, gently stir them around, letting them cook for 2-3 minutes. Once they're ALMOST done, add in the 1/2 cup of drained/rinsed black beans. Cook for an additional 1 minute. Put the eggs on a plate and set them aside.
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In the same pan, add a flour tortilla. For around one minute, let it warm up, flipping it every few seconds. Once it's warmed, add 1/2 of your egg mixture to half of the tortilla. Top it with green bell pepper, onion and half of the shredded cheese. Top with cilantro if desired. Flip the empty half on top of the half with the filling. Let it cook for 2-3 minutes. Then flip to the other side, letting it cook for 2-3 minutes or until crispy, golden brown and the cheese has fully melted. Repeat and use the rest of the ingredients to make the second quesadilla!
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Eat immediately! Enjoy with salsa, sour cream, more cilantro or hot sauce!
I love that you have devoted a whole week is Mexican eats! How awesome is that? And to start with such a delicious recipe? Yes please ! I love quesadillas in any form and could basically eat for any meal of the day, every day of the week so you know I’m lovin’ these! That cheese sounds super good, too. Will have to have a look out next time I’m at the grocery. Always up for trying a new variety 😉 Can’t wait to see what recipe you share next! Hope your week is going great, my friend!
Yes!! Thanks, Dawn! 🙂 You’re so sweet! Quesadillas are truly the BEST! So crispy and delicious. Hope you’re having a great Wednesday!
You have some really fantastic Mexican recipes Haylie! And this breakfast quesadilla is no exception. I can definitely seem myself enjoying this for breakfast or brunch this weekend. I’ve also loved following along on Instagram this week. Can’t wait to see what else you’ll be sharing! Happy Cinco de Mayo!
Thank you so much, Leanne! 🙂 You’re so sweet! Happy Cinco De Mayo to you too!
Looks great. I’ve been meaning to try that cheese. What was your opinion on the cheese?
Thanks, Ed! Oh my goodness – it was SO delicious! Very rich and I loved knowing that it was grassfed.