Breakfast Quesadillas
These Breakfast Quesadillas are seriously satisfying. Scrambled eggs, smoky chorizo and fresh salsa come together in a crispy tortilla that keeps you feeling full and ready for the day. Great for grab-and-go meals, meal prep or weekend brunches.
Serves
4
Prep time
10 minutes
Cooking time
15 minutes
Looking for more healthy breakfast ideas? Try my Egg & Veggie Breakfast Wrap or my Vegetable Frittata
Helpful Tips
Storage
- Fridge: Store cooked quesadillas in an airtight container for up to 3 days. Reheat in a pan or air fryer to keep them crispy.
- Freezer: Not ideal due to eggs, salsa and avocado, but cooked quesadillas without salsa can be frozen for up to 1 month.
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Substitutions
- Chorizo: Swap for chicken sausages, turkey mince, or skip for a vegetarian version.
- Cheese: Use mozzarella, tasty, cheddar, or a Mexican blend.
- Tortillas: Use wholegrain or high-protein tortillas.
Serving Suggestions
- Top with sriracha, chilli oil, or Greek yoghurt
- Add sliced jalapeños or pickled onions for a fresh punch.
- Great for grab-and-go breakfast, brunch boards, or post-workout fuel.
Helpful Tips
Storage
- Fridge: Store cooked quesadillas in an airtight container for up to 3 days. Reheat in a pan or air fryer to keep them crispy.
- Freezer: Not ideal due to eggs, salsa and avocado, but cooked quesadillas without salsa can be frozen for up to 1 month.
Substitutions
- Chorizo: Swap for chicken sausages, turkey mince, or skip for a vegetarian version.
- Cheese: Use mozzarella, tasty, cheddar, or a Mexican blend.
- Tortillas: Use wholegrain or high-protein tortillas.
Serving Suggestions
- Top with sriracha, chilli oil, or Greek yoghurt
- Add sliced jalapeños or pickled onions for a fresh punch.
- Great for grab-and-go breakfast, brunch boards, or post-workout fuel.
Ingredients
For the filling:
- 2 chorizo sausages, casings removed
- 1 cup baby spinach
- 1 green capsicum, finely diced
- ½ brown onion, finely diced
- 4 mushrooms, diced
- 1 cup shredded cheese (cheddar, tasty, or Mexican blend)
- 8 small tortillas
For the scrambled eggs:
- 6 eggs
- 2 heaped tbsp cottage cheese
- ½ tsp paprika
- ½ tsp cumin
- Salt & pepper, to taste
For the Tomato Salsa:
- 2 tomatoes, diced
- ¼ red onion, finely diced
- 3 tbsp coriander, roughly chopped
- 1 tbsp lime juice
- Salt & pepper, to taste
For the Smashed Avocado:
- 1 ripe avocado
- 1 tbsp lime juice
- Salt & pepper
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
560
kcal
Protein
32
g
Carbohydrates
38
g
Fat
33
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Combine the tomatoes, red onion, coriander, lime juice, salt, and pepper in a bowl. Set aside.
- In a separate bowl, whisk together the eggs, cottage cheese, paprika, cumin, salt, and pepper.
- Heat a large pan or BBQ plate over high heat. Add the chorizo, capsicum, onion, and mushrooms (no oil needed). Cook until softened and lightly caramelised.
- Add the spinach and cook for 30–60 seconds until wilted. Remove the mixture from the pan.
- Pour the egg mixture into the pan and cook over low–medium heat, stirring until just set and still soft. Remove from heat.
- Lightly oil the pan or BBQ plate.
- Place one tortilla down and layer with a handful of scrambled eggs, shredded cheese, chorizo & vegetable mixture and Spinach. Top with a second tortilla.
- Cook each quesadilla for 1–2 minutes per side, until golden, crisp, and the cheese has melted.
- Gently lift the top tortilla and spoon in some fresh tomato salsa. Close gently.
- Slice into triangles and serve with smashed avocado.
Ingredients
For the filling:
- 2 chorizo sausages, casings removed
- 1 cup baby spinach
- 1 green capsicum, finely diced
- ½ brown onion, finely diced
- 4 mushrooms, diced
- 1 cup shredded cheese (cheddar, tasty, or Mexican blend)
- 8 small tortillas
For the scrambled eggs:
- 6 eggs
- 2 heaped tbsp cottage cheese
- ½ tsp paprika
- ½ tsp cumin
- Salt & pepper, to taste
For the Tomato Salsa:
- 2 tomatoes, diced
- ¼ red onion, finely diced
- 3 tbsp coriander, roughly chopped
- 1 tbsp lime juice
- Salt & pepper, to taste
For the Smashed Avocado:
- 1 ripe avocado
- 1 tbsp lime juice
- Salt & pepper
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
560
kcal
Protein
32
g
Carbohydrates
38
g
Fat
33
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Combine the tomatoes, red onion, coriander, lime juice, salt, and pepper in a bowl. Set aside.
- In a separate bowl, whisk together the eggs, cottage cheese, paprika, cumin, salt, and pepper.
- Heat a large pan or BBQ plate over high heat. Add the chorizo, capsicum, onion, and mushrooms (no oil needed). Cook until softened and lightly caramelised.
- Add the spinach and cook for 30–60 seconds until wilted. Remove the mixture from the pan.
- Pour the egg mixture into the pan and cook over low–medium heat, stirring until just set and still soft. Remove from heat.
- Lightly oil the pan or BBQ plate.
- Place one tortilla down and layer with a handful of scrambled eggs, shredded cheese, chorizo & vegetable mixture and Spinach. Top with a second tortilla.
- Cook each quesadilla for 1–2 minutes per side, until golden, crisp, and the cheese has melted.
- Gently lift the top tortilla and spoon in some fresh tomato salsa. Close gently.
- Slice into triangles and serve with smashed avocado.
Watch How to Make It
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