Breakfast Quesadillas with Scrambled Eggs {GF, DF}

Breakfast quesadillas made with fluffy scrambled eggs mixed with red onions, black beans, tomatoes, cilantro and topped with avocado. No gluten or dairy needed in this recipe. Crispy browned tortillas on the outside and soft egg and veggie mix on the inside. Perfect for Cinco de Mayo celebrations. Almost 20 g of protein per serving.I haven’t had quesdaillas in forever, and I mean forever. Or Mexican food in general. And I’ve kind of forgotten how wonderful it really is.

Good thing Cinco de Mayo right around the corner has reminded me that I need more Mexican recipes in my life. Specifically quesadillas. Quesadillas are super super easy to make, yet so many people never make them. I’ve only got two quesadilla based recipes on the blog a dessert quesadilla recipe, and a classic chicken quesadilla recipe.

Also I am having some serious spelling error with the word quesdailla – there it is again – every time I want to write quesadilla the d jumps in before the a and it turns into a way less appetizing sounding word. Right? You try spelling quesadilla – does it always go well for you?

The food internet world is going nuts right nuts over Cinco de Mayo themed recipes, so why not join the club.

I’ve been renting an apartment in sunny and Spring like Sucre, Bolivia for the last week and making a lot of different quesadillas. Did you know they make for a perfect drunk late night snack? Yep some mashed avocado + veggies and crispy crunchy pan fried tortillas – oh yes. They go perfect after a night out with some local Bolivians and way too much red wine.

But turns out  breakfast quesadillas are perfect too. Not sure why I hadn’t thought of it before. Since I’m currently over sunny side up eggs, I wanted a mix of scrambled eggs and veggies as the filling. Everything gets mixed together, the eggs with the veggies and a few spoonfuls of coconut milk for dairy free creaminess. And yes I was indeed super excited to find coconut milk readily available at the grocery store here in Sucre.

Once the eggs are cooked, layer them neatly on half of each tortilla and top with avocado slices. Pan fry until browned and a the breakfast quesadillas are ready. Almost 20 grams of protein per serving. Not a bad start to the day at all.

There is no shortage of options for these breakfast quesadillas. You could make these with fried eggs and cold cuts, etc.

Looking for other breakfast recipe ideas? Give these a look:

• Pesto Eggs with Tomatoes and Avocados {Vegetarian, GF}
• Breakfast Egg Sandwich with Avocado, Cheese, Mustard and Mayo {GF, DF}
• Vegetable Juice Recipe with Apple {Vegan, GF}
• Dutch Crunch Bread with Prosciutto
• Tortilla Española (Spanish Tortilla) {GF, DF}
• Eggs Over Hard with Avocado and Smoked Salmon

How to make vegetarian breakfast quesadillas

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Scrambled Egg and Veggie Breakfast Quesdaillas {GF, DF}

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Meet your new favorite breakfast recipe - breakfast quesdaillas made with fluffy scrambled eggs mixed with red onions, black beans, tomatoes, cilantro and topped with avocado. No gluten or dairy needed in this recipe. Crispy browned tortillas on the outside and soft egg and veggie mix on the inside. Perfect for Cinco de Mayo celebrations. Almost 20 g of protein per serving.

Course: Breakfast

Cuisine: gluten free, Healthy, Mexican

Servings: 2

Calories: 406 kcal

Author: Vicky Berman

Ingredients

• 3-4 vegan gluten-free large corn tortillas
• 4 eggs
• 1/4 cup canned black beans rinsed and drained
• 1 to mato chopped
• 2 tablespoon chopped red onion
• 2-4 tablespoon coconut milk
• 2 tablespoons chopped cilantro
• 1-2 tablespoons extra virgin olive oil
• salt/pepper to taste
• 1/2 avocado thinly sliced
• drizzle of lime juice

Instructions

1. In a bowl combine eggs, coconut milk and salt/pepper. Beat until smooth. To the same bowl add red onions, tomatoes, cilantro and balck beans. Mix.
2. Heat 1 tablespoon oil over medium heat. Add scrambled egg mixture and cook for a few minutes, stirring, until cooked through. Remove from pan.
3. Divide scrambled egg mixture between the tortillas, layering only on one half of the tortilla.
4. Top with avocado slices, and a drizzle of lime juice. Fold the tortilla in half.
5. Heat remaining oil over medium heat and add the folded in half tortilla. Cook on both sides until browned. Repeat with remaining tortillas.

Nutrition Facts

Scrambled Egg and Veggie Breakfast Quesdaillas {GF, DF}

Amount Per Serving

Calories 406 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 7g44%

Cholesterol 327mg109%

Sodium 231mg10%

Potassium 536mg15%

Carbohydrates 27g9%

Fiber 7g29%

Sugar 1g1%

Protein 16g32%

Vitamin A 575IU12%

Vitamin C 6.4mg8%

Calcium 95mg10%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.