Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Kickstart your day with this delicious Breakfast Quesadilla packed with soft scrambled eggs, crispy bacon, creamy avocado salsa, and a blend of sharp cheddar and pepper jack cheese. A perfect savory breakfast to fuel your morning!
Ingredients
- For the Quesadilla:
- 6 large eggs
- Kosher salt to taste
- 1 tablespoon butter at room temperature
- 1 can 4 ounces diced green chiles
- 1 –2 chipotle peppers in adobo finely chopped
- 4 whole wheat or regular flour tortillas
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded pepper jack cheese
- 4 slices cooked crispy bacon lightly crumbled
- 1 –2 cups baby spinach or arugula
- 2 tablespoons fresh chopped chives
- Extra virgin olive oil for cooking
- For the Avocado Salsa:
- ½ cup fresh cilantro
- 1 tablespoon fresh chopped chives or green onions
- 1 jalapeño seeded and chopped
- Juice from 1 lime
- 1 avocado diced
- Kosher salt to taste
Instructions
- Make the Avocado Salsa: In a bowl, combine cilantro, chives (or green onions), jalapeño, lime juice, diced avocado, and a pinch of kosher salt. Stir gently to combine and set aside.
- Prepare the Scrambled Eggs: In a bowl, whisk the eggs with a pinch of kosher salt. Heat a non-stick skillet over medium-low heat and add the butter. Once melted, pour in the eggs. Stir gently with a spatula to keep them soft and fluffy. Add the diced green chiles and chopped chipotle peppers, and stir until the eggs are just set. Remove from heat and set aside.
- Assemble the Quesadillas: Heat a separate skillet or griddle over medium heat and lightly brush with olive oil. Place a tortilla on the skillet and sprinkle half of each cheese (cheddar and pepper jack) onto the tortilla. Add a portion of the scrambled eggs, crumbled bacon, spinach (or arugula), and chives. Top with a second tortilla and cook until the bottom is golden brown, about 2–3 minutes. Flip and cook the other side until golden and crispy. Repeat with the remaining tortillas and filling ingredients.
- Serve: Slice the quesadillas into wedges and serve with the fresh avocado salsa on the side.
Notes
- For a dairy-free version, use dairy-free butter and non-dairy cheese alternatives.
- If you prefer a spicier salsa, add extra jalapeños or a dash of hot sauce to the salsa.
- You can make these quesadillas ahead of time and reheat them for a quick breakfast!