Breakfast is one of my favorite meals of the day. I love breakfast foods and can eat them any time of day. This breakfast quesadilla is similar to my popular breakfast panini, breakfast nachos and breakfast pinwheels in that it features scrambled eggs and is quick and easy to make. It will keep you satisfied all morning and you can dress it up any way you like. I love recipes that are versatile like that.
This is a relatively healthy breakfast quesadilla. It has less than 400 calories and contains 13 grams of protein. If you are on a low carb or keto diet, you can make a keto-friendly version with low carb tortillas or make your own low carb tortillas. Simply So Healthy has a great recipe for making low carb tortillas out of mozzarella cheese and almond flour.
This recipe is featured in our lineup of quick and easy breakfast recipes. Check them out for more breakfast goodness!
What You’ll Love About This Recipe
Ingredients
The roasted tomato salsa really adds a lot to this dish, I think. It’s the same salsa that I used for my fish tacos. It adds a smoky flavor that pairs very well with the eggs and cheese. The recipe directions have the salsa going inside the breakfast quesadillas, but I think it would be delicious serving it on top of the quesadillas as well. That’s what I mean about the versatility. I served mine with salsa fresca, as pictured, and they were yummy that way too. Make this recipe your own. 🙂
Homemade Roasted Tomato Salsa
- 2 medium tomatoes cut into wedges.
- 1 large red onion cut into wedges.
- ¼ cup olive oil.
- ¼ tsp salt.
- ½ cup packed cilantro leaves.
Quesadilla
- 1 tsp. vegetable oil.
- 1 large red bell pepper diced.
- Chorizo crumbles. You can substitute sausage crumbles or cubed ham.
- Shredded mozzarella cheese.
- Shredded Mexican cheese blend.
- 6 large eggs. Lightly beaten.
- Salt and pepper.
- 6 10-inch flour tortillas. If you’re on a low carb diet, you can substitute store bought low carb tortillas or make your own.
- Roasted tomato salsa (recipe included).
Instructions
Homemade Roasted Tomato Salsa
Step 1. Preheat oven to 350 degrees F.
Step 2. Place tomatoes and onion in a shallow baking pan lined with aluminum foil.
Step 3. Drizzle with 1 Tbsp. of the oil, sprinkle with salt and toss to coat.
Step 4. Roast in the oven for 20 to 30 minutes. Allow to cool slightly.
Step 5. Place roasted tomatoes, onion and cilantro in a food processor and process until smooth, gradually adding the remaining oil.
Quesadilla
Step 1. Heat oil in a large skillet (large enough to accommodate tortilla) over medium heat.
Step 2. Add ham and red bell pepper; stir and cook until slightly browned and softened, about 4-5 minutes.
Step 3. Add eggs; cook, stirring gently, until scrambled and set, about 4-5 minutes. Transfer to bowl.
Step 4. Clean out skillet and place 1 flour tortilla on the bottom of skillet. Spread 1-2 Tbsp. roasted tomato salsa over tortilla. Add Mexican cheese blend and mozzarella cheese over entire tortilla. Add egg mixture to one side of tortilla and fold tortilla over.
Step 5. Cook until golden brown, 1-2 minutes. Flip and continue cooking until second side is golden brown, 1-2 minutes more.
Step 6. Allow quesadilla to cool about 8-10 minutes, then cut into wedges. Serve with salsa, sour cream, or whatever your heart desires.
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Storage
- Cool Completely. Let the quesadillas cool completely to room temperature before storing. This helps prevent condensation and keeps the tortilla from becoming soggy.
- Wrap and Store. Wrap each quesadilla individually in plastic wrap or aluminum foil. This keeps them from drying out and maintains their texture.
- Refrigerate. Place the wrapped quesadillas in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
- Freeze for Longer Storage. For longer storage, you can freeze the quesadillas. Wrap each one tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe resealable bag. They can be frozen for up to 2-3 months.
- Reheat. To reheat, you can use a skillet over medium heat, flipping occasionally until heated through and crispy. Alternatively, reheat in the oven at 350 F (175 C) for about 10-15 minutes. If frozen, it’s best to let them thaw in the refrigerator overnight before reheating.
Tools You’ll Need
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Tips for Success
- Roast the Vegetables Evenly. Cut the tomatoes and onions into similar-sized wedges for even roasting. This helps them cook uniformly and develop a rich, caramelized flavor.
- Cool the Salsa Ingredients. Let the roasted tomatoes and onions cool slightly before blending. This step prevents the salsa from becoming too watery and gives it a smoother texture.
- Don’t Overfill the Quesadilla. While adding lots of filling is tempting, overstuffing can make flipping difficult and may cause the quesadilla to fall apart. Stick to a moderate amount for easier handling.
- Use Medium Heat for Cooking. Cook the quesadilla over medium heat to avoid burning the tortilla before the cheese has a chance to melt. This method will give you that perfect golden-brown crust.
- Rest Before Cutting. Let the quesadilla cool for 8-10 minutes before cutting. This allows the cheese to set slightly, making it easier to slice and preventing the filling from spilling out.
- Prep Ahead. Prepare the roasted tomato salsa in advance and store it in the fridge. This saves time when making the quesadillas, especially on busy mornings.
- Customize the Cheese Blend. Experiment with different cheeses, such as cheddar, pepper jack, or a smoky gouda, to create your perfect flavor combination.
- Serve Immediately. For the best texture and flavor, serve the quesadilla shortly after it has cooled slightly. This way, the tortilla remains crispy, and the cheese stays melty.
Related Recipes
More egg breakfast recipes to make and enjoy. A few of these are also Mexican inspired!
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Breakfast Quesadilla
Ingredients
Roasted Tomato Salsa
- 2 medium tomatoes cut into wedges
- 1 large red onion cut into wedges
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/2 cup packed cilantro leaves
Quesadilla
- 1 tsp. vegetable oil
- 1 large red bell pepper diced
- chorizo crumbles (sausage crumbles or cubed ham may be substituted)
- shredded mozzarella cheese
- shredded Mexican cheese blend
- 6 large eggs lightly beaten
- salt and pepper
- 6 10-inch flour tortillas
- roasted tomato salsa (recipe below)
Instructions
Roasted Tomato Salsa
- Preheat oven to 350 degrees F.
- Place tomatoes and onion in a shallow baking pan lined with aluminum foil.
- Drizzle with 1 Tbsp. of the oil, sprinkle with salt and toss to coat.
- Roast in the oven for 20 to 30 minutes. Allow to cool slightly.
- Place roasted tomatoes, onion and cilantro in a food processor and process until smooth, gradually adding the remaining oil.
Quesadilla
- Heat oil in a large skillet (large enough to accommodate tortilla) over medium heat.
- Add ham and red bell pepper; stir and cook until slightly browned and softened, about 4-5 minutes.
- Add eggs; cook, stirring gently, until scrambled and set, about 4-5 minutes. Transfer to bowl.
- Clean out skillet and place 1 flour tortilla on the bottom of skillet. Spread 1-2 Tbsp. roasted tomato salsa over tortilla. Add Mexican cheese blend and mozzarella cheese over entire tortilla. Add egg mixture to one side of tortilla and fold tortilla over.
- Cook until golden brown, 1-2 minutes. Flip and continue cooking until second side is golden brown, 1-2 minutes more.
- Allow quesadilla to cool about 8-10 minutes, then cut into wedges. Serve with salsa, sour cream, or whatever your heart desires.Enjoy!
Nutrition
