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!
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 🙂
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
- 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!
2. Heat a frying pan over medium heat. Melt the ½ 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.
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.
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.
Suggested toppings:
- Drizzle of Non Fat Greek Yogurt (more protein!)
- Avocado
- Salsa Fresca
- Roasted tomato Salsa
- Sliced Jalapeños
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
Ingredients
- Olive oil for greasing
- 2 ham slices cut into small squares.
- 4 eggs
- Salt and pepper to taste
- ½ cup coarsely chopped spinach
- ½ ripe small tomato seeded and chopped
- 2 whole-wheat tortillas
- ½ cup shredded or sliced very thin chihuahua queso (see notes for alternatives)
- 4 Tablespoons nonfat Greek-style yogurt
- ½ small ripe avocado sliced
- ¼ 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:
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NUTRITION
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Malena says
DELICIOSAA!!!!