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Breakfast Quesadillas
with side salad

Active: 40 min Total: 40 min

This breakfast-for-dinner gets a Latin twist with a few extra spices and a savory blend of onions, bell peppers and scrambled eggs. Serve the quesadillas with yogurt and salsa with a salad on the side.

Tags

Ingredients

Servings:
4
Metric
Side Salad with Paprika-Spiced Vinaigrette:
  • Paprika - 1/4 tsp
  • Vinegar, red or white - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Tomatoes, cherry or grape - 1 cup
  • Mixed greens - 5 oz
Breakfast Quesadillas:
  • Jalapenos (opt) - 1/2, chopped
  • Bell peppers - 1/2, chopped
  • Onions, red - 1/2, chopped
  • Eggs - 6
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Tortillas, flour and taco-sized - 8
  • Cheese, shredded mozzarella (sub any pre-shredded blend) - 8 oz
  • Salsa, store-bought (choose your fave) - 1/4 cup
  • Yogurt, plain or Greek - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Jalapenos / Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk paprika, red wine vinegar, Dijon mustard, maple syrup and cooking oil (the portion for the vinaigrette) together. (Can be done up to 5 days ahead)
  3. Tomatoes - Slice tomatoes in half. (Can be done up to 1 day ahead)
  4. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat a large nonstick pan over medium-high heat. Add cooking oil (the portion for the quesadillas) and then jalapenos, bell peppers and onions to heated oil. Saute until tender, ~4 minutes.
  2. Pour eggs over vegetables and reduce heat to medium. Scramble eggs until they are firm enough to scoop up with a spoon but are not fully cooked, 2 to 3 minutes (the eggs will finish cooking inside the quesadillas). Transfer eggs to a bowl and wipe out pan. Return pan to heat (or use a new pan if the first pan is too dirty).
  3. Place a tortilla in the pan, top it with a heaping spoonful of egg mixture, then cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling.
  4. Just before serving, toss tomatoes and lettuce in paprika vinaigrette.
  5. Slice quesadillas into wedges and serve with salsa and yogurt. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (60)
Gluten-free (3)
Paleo (9)
Vegetarian (6)

23 reviews

The whole family loved it. Added bacon. Left the onions and peppers on the side to add if wanted. Also made on a griddle so they were all done at the same time.

By: Heather
Posted: Feb 10, 2017
Diet: Original
0 Helpful

A bit bland...

By: Molly
Posted: Feb 07, 2017
Diet: Original
0 Helpful

So easy and delicious! Don't know why we've never thought to make this before. Favourited!

By: Jenna
Posted: Nov 14, 2016
Diet: Original
0 Helpful

Tasted bland to me for whatever reason. Also made me wish there was some bacon involved in cooking it.

By: Olana
Posted: Nov 05, 2016
Diet: Original
0 Helpful

My son loved the plain jane version of this.

By: Chantal
Posted: Nov 04, 2016
Diet: Gluten-free
0 Helpful

Quick, easy, and tasty.

By: E
Posted: Nov 02, 2016
Diet: Original
0 Helpful