Loaded breakfast quesadillas with veggies, bacon, eggs and lots of cheese are a fun option for breakfast, brunch, lunch or even dinner! These quesadillas are loaded with protein and fiber which makes them a great meal for after a workout or before a busy day when you need the extra fuel to get through it. If you would like more breakfast ideas, be sure to check the list below the recipe card!
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Loaded Breakfast Quesadillas
Ingredients
- 2 cups spinach fresh or frozen
- 4 large mushrooms sliced
- 1/2 cup diced onions
- 1/2 cup diced fresh tomatoes
- salt and pepper to taste
- butter or oil for frying
- 5 large eggs beaten
- 1 cup shredded cheddar cheese
- 4 slices crumbled and pre-cooked bacon
- 4 regular flour tortillas
- 8 slices mozzarella or provolone cheese *see note
Instructions
- Sauté the vegetables in a large non-stick skillet coated with a tablespoon or two of butter or oil until crisp tender. Season with salt and pepper to taste.
- Add the beaten eggs, shredded cheddar cheese and bacon, then cook over medium-low heat until the eggs are cooked through. You may need to flip the egg mixture halfway through the cooking process to prevent the bottom from burning.
- Top half of the tortillas with sliced cheese, then cut the cooked egg mixture into 4 sections and place on top of the cheese. Clean the skillet with a paper towel if needed, then grease with additional oil or butter.
- Fold the tortillas in half, then fry over medium heat on both sides until they are golden and crispy and the cheese has melted. Remove from heat and serve with salsa and sour cream (if desired). Enjoy!
Notes
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More Breakfast Recipes for You to Try:
- Breakfast paninis with Chick-fil-a sauce
- Amish breakfast pizza
- Amish buttermilk pancakes
- Whole wheat apple cinnamon waffles
- Breakfast bowls
- Amish cornmeal mush
- Amish bacon egg and cheese casserole
- Homemade granola
- Fluffy Belgian waffles
- Cheesecake stuffed French toast
Ingredients needed: Eggs, flour tortillas, sliced mushrooms, spinach, bacon, shredded cheese and diced onions. Ingredients not shown: Butter or oil for frying, salt and pepper to taste and sliced cheese (optional).
Can I use other vegetables?
Yes, you can! Sauteed kale could replace spinach and drained, stewed tomatoes could replace the fresh tomatoes. You could add garlic if you love the flavor (I’m not sure that it would taste the best first thing in the morning, but you do you). Any of the vegetables can be omitted if you prefer to leave them out.
Step 1: Sauté the vegetables in a large non-stick skillet coated with a tablespoon or two of butter or oil until mostly soft. Season with salt and pepper to taste.
Note* It is best to leave the vegetables slightly undercooked or crisp tender in this step. The vegetables will continue cooking when the eggs are added.
Step 2: Add the beaten eggs, shredded cheddar cheese and bacon, then cook over medium-low heat until the eggs are cooked through. You may need to flip the egg mixture halfway through the cooking process to prevent the bottom from burning.
Tip: It is best to cook the egg mixture over medium-low heat during this step to prevent the bottom of the eggs from browning too quickly. You do not need to flip the eggs over in one perfect sheet because it will get cut into 4 strips or squares and tucked into a quesadilla.
Step 3-4: Cut the cooked egg mixture into 4 strips or sections (could do 5 if tortillas are on the small side). Layer the egg mixture on half of the tortilla that has been fitted with sliced cheese. Fold the remaining tortilla over top, then fry in the greased frying pan until golden and crispy on both sides. You may need to clean the frying pan before frying the tortillas.
Last but not least, serve and enjoy!
My kids basically eat anything, but they especially loved these quesadillas. You can serve these quesadillas with your kid’s favorite dipping sauces (e.g. Chick-fil-A or ketchup) to help motivate them to eat if they don’t typically enjoy eggs or vegetables.
Storage notes:
Quesadillas are best when fresh, but you could prep the fillings ahead of time and reheat them a bit in the microwave before frying the quesadilla.
Thank you for stopping by and have a lovely day! Feel free to pin or print the recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you! -Marilyn Stoltzfus Peight.
