Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa…the greatest breakfast, any day of the week. Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, crammed into flour tortillas and cooked till golden, crisp, and oh so perfect. Top those quesadillas with a spicy avocado and you’ll have your self a entire breakfast. Bonus? These quesadillas are appropriate for storing within the freezer to have available for busy mornings.
breakfast quesadilla with soft scrambled eggs and avocado salsa.
overhead photograph of Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
I’m certain you’ve possibly noticed, but I even have a tendency to sway toward candy breakfasts and save the savory breakfasts for dinner. I simply love a stack of pancakes, waffles, or french toast extra than you know, but that’s to no longer say I don’t love eggs too. I truly cook dinner them often…just extra for dinner than breakfast.
What can I say, I’m an bizarre one for sure, and I love breakfast for dinner. Actually, I love breakfast, candy or savory, every time of the day…
What about you?
Here’s what I even have realized. I even have much of candy breakfast recipes right the following on HBH. And whereas I love all of them (and have a brand new one coming subsequent week…), it’s that point of yr after I really experience impressed to also share a couple of extra savory breakfasts. Which is the position today’s quesadilla comes in.
Breakfast Quesadilla with Soft Scrambled Eggs earlier than cooking
First, I desire to jump by saying that photographing quesadillas isn't my favourite factor to do. They’re tough and well, they by no means end up as really as I predicted they would in my head. This is a tough issues for me to deal with. But it’s OK, simply due to the fact even although quesadillas would possibly no longer be the prettiest, they're delicious.
And that’s what is most important.
And belief me, those are GOOD.
I crammed smooth scrambled eggs, crispy bacon, chipotle peppers, inexperienced peppers, cheese, and spinach (or arugula) into flour tortillas after which cooked them up till they have been crisp at the backyard with melting cheese at the inside. The key's the blend of chipotle peppers and inexperienced peppers. It’s smoky, mildly spicy, and only somewhat tangy from the picked peppers. DELICIOUS.
Finish those with a recent avocado and cilantro lime salsa, and breakfast is complete.
overhead near up photograph of Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
But here’s the greatest part.
I created this recipe to be freezer friendly, so you may have a breakfast quesadilla any day of the week. Yes, any day. Simply gather the quesadillas, then wrap them as much as shop within the freezer till you're capable to eat. When ready, seize a quesadilla, unwrap, cook, and enjoy!
Meaning you must make a entire bunch of breakfast quesadillas on Sunday, freeze them, and pull them out if you desire a wholesome and delicious breakfast. Perfection.
side perspective photograph of Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Be certain to depart a remark and/or provide those quesadillas a rating! Above all, I love to pay attention from you guys and all the time do my greatest to reply to every and each one comment. And of course, for those who do make this recipe, don’t overlook to also tag me on Instagram! Looking via the pictures of recipes you all have made is my favorite!
Watch the How To Video:
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa | halfbakedharvest.com #breakfast #mexican #easyrecipes #brunch #eggs #avocado
4.45 from 50 votes
breakfast quesadilla with smooth scrambled eggs and avocado salsa
Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, all crammed into flour tortillas and cooked till golden. Top those quesadillas with a spicy avocado for a entire breakfast. Perfect for storing within the freezer to have available for busy mornings.
prep time 20 minutes
cook dinner time 10 minutes
entire time 30 minutes
energy 554 kcal
6 huge eggs
1 tablespoon butter at room temperature
1 can (4 ounce) diced inexperienced chiles
1-2 chipotle peppers in adobo, finely chopped
4 entire wheat or ordinary flour tortillas
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
4 slices cooked crispy bacon, flippantly crumbled
1-2 cups child spinach or arugula
2 tablespoons recent chopped chives
extra virgin olive oil, for cooking
1/2 cup recent cilantro
1 tablespoon recent chopped chives or inexperienced onions
1 jalapeño, seeded and chopped
juice from 1 lime
1 avocado, diced
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1. Whisk collectively the eggs and a pinch of salt in a medium bowl.
2. Melt 1 tablespoon butter in a huge skillet over medium heat. Add the eggs and cook, undisturbed, till a skinny layer of cooked egg seems round the facet of the skillet. Using a rubber spatula gently push/move the eggs round the skillet till fluffy and slightly set, about 2 minutes. Immediately take away from the skillet.
3. In a small bowl, combine the inexperienced chiles and chipotle peppers.
4. Lay the tortillas flat on a blank counter. On the higher of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the ultimate 2 tortillas on top.
5. Heat the olive oil in a huge skillet over medium heat. When the oil shimmers, region the quesadillas, one at a time, within the skillet and cook dinner till golden on every one side, about 4-5 minutes per side. Serve topped with avocado salsa.
6. To make the salsa, combine all meals in a bowl. Add salt, to taste. source