Breakfast Quesadillas

These protein packed Breakfast Quesadillas are healthy & delicious! Made with eggs, ham, spinach, tomatoes and cheese. Add your favorite toppings for extra flavor.

Eat them at any time of day. So good!

Two quesadillas on top of white plates with spinach on the side

I’m all for eating healthy in the morning and if I can add a Mexican twist to my breakfast I’m all in! Ham & eggs are one my favorite combos so why not add them to quesadillas?

And if you’re not watching your calories other good options are bacon or chorizo instead of ham. I think next time I’ll add chorizo myself 🙂

A white plate with one egg quesadilla cut in half. Coffee mug in background

If you’re not into coffee in the morning, I totally recommend you try this breakfast with my Traditional Mexican Horchata. This combo is perfect!

How to make Breakfast Quesadillas

  1. Whisk together the eggs, salt and pepper in a medium bowl. Set aside.

I recommend you have all of your ingredients ready before you start cooking the eggs. The process goes very fast and you don’t want to overcook or dry out your eggs!

Ingredients: eggs, ham, tomato, cheese, wheat tortillas

2. Heat a frying pan over medium heat. Melt the 1/2 tablespoon of butter hand cook the ham for about a minute.

3 & 4. Lower the heat to medium-low and add the eggs. Scramble until starting to set, about 20 seconds. Add the spinach and tomato and cook, stirring, until the eggs are just cooked into moist, creamy but are not dry, about 1 minute more. Remove from the heat and set aside.

5. Warm another fry pan or skillet over medium heat. Place 1 tortilla in the hot pan and heat for 1 minute.

Flip the tortilla over and sprinkle half of the cheese over the bottom half. Top the cheese with half of the egg mixture.

Note: Queso Chihuahua is a good melting Mexican cheese. If you can’t find a good melting Mexican cheese you can use mozzarella or jack cheese.

Process photos of making Quesadillas. Cooking ham in skillet, adding eggs, spinach & tomatoes.

6. Fold over the top of the tortilla to cover the filling. Continue cooking until the bottom begins to brown, about 1 minute.

7. Flip and cook until lightly browned on the other side, about 1 minute more.

Repeat to make a second quesadilla.

Filling up tortilla with the egg mixture and folding it to form the quesadilla

Lastly, cut the quesadillas into wedges. Top each serving with a dollop of yogurt, salsa, jalapeños and avocado slices if you like.

Serve immediately while it’s hot.

Two quesadillas cut in half placed on top of a white marble cutting board.

Suggested toppings:

Two quesadillas on top of white plates with spinach on the side

OTHER MEXICAN BREAKFASTS YOU MIGHT LOVE

This recipe was originally published on June 30th, 2015. It was updated in Sept 2019 to revise the content and photographs. The original recipe remains the same. Enjoy! 

Breakfast Quesadillas

Servings 2 Quesadillas
Ana Frias
5 from 1 vote
Prep Time 8 mins
Cook Time 10 mins
Total Time 18 mins
These protein packed Breakfast Quesadillas are healthy & delicious! Made with eggs, ham, spinach, tomatoes and cheese. Top them with Pico De Gallo Salsa and avocados for extra flavor.
2 Quesadillas

Ingredients
  

  • Olive oil for greasing
  • 2 ham slices cut into small squares.
  • 4 eggs
  • Salt and pepper to taste
  • 1/2 cup coarsely chopped spinach
  • 1/2 ripe small tomato seeded and chopped
  • 2 whole-wheat tortillas
  • 1/2 cup shredded or sliced very thin chihuahua queso (see notes for alternatives)
  • 4 Tablespoons nonfat Greek-style yogurt
  • 1/2 small ripe avocado sliced
  • 1/4 cup pico de gallo or any other salsa

Instructions
 

  • In a bowl, whisk together the eggs, salt and pepper. Set aside.
  • Heat a frying pan over medium heat. Add a splash of olive oil and cook the ham for about a minute.
  • Add the eggs and scramble until starting to set, about 20 seconds. Add the spinach and tomato and cook, stirring, until the eggs are just cooked into moist, creamy but are not dry, about 1 minute more. Remove from the heat and set aside.
  • Warm another fry pan over medium heat. Place 1 tortilla in the hot pan and heat for 1 minute.
  • Flip the tortilla over and sprinkle half of the cheese over the bottom half. Top the cheese with half of the egg mixture.
  • Fold over the top of the tortilla to cover the filling. Continue cooking until the bottom begins to brown, about 1 minute.
  • Flip and cook until lightly browned on the other side, about 1 minute more.
  • Repeat to make a second quesadilla.
  • Cut the quesadillas into wedges. Top each serving with a dollop of yogurt, some avocado slices and a spoonful of pico de gallo. Serve immediately. Serves 4.

*Ana’s Notes:

Note: Queso Chihuahua is a good melting Mexican cheese. If you can’t find a good melting Mexican cheese you can use mozzarella or jack cheese.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1Quesadilla | Sodium: 823mg | Sugar: 3g | Fiber: 3g | Cholesterol: 401mg | Calories: 340kcal | Saturated Fat: 5g | Protein: 30g | Carbohydrates: 23g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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