Get Excited About Breakfast With This Mushroom and Spinach Breakfast Quesadilla
Starting your morning right is the first step toward having a great day. A protein-packed breakfast can increase your energy levels and set you on the path to making good food decisions later on (and way less likely to crave chocolate-covered gummy bears after a stressful meeting).
Our one-skillet breakfast quesadilla recipe only takes about 25 minutes to make — and if you prep the ingredients the night before, you can cut down the time to just 15 minutes of cooking! Or, for another time-saving hack, make a batch of quesadillas to freeze and have on demand whenever you want.
Since we’re huge fans of all-day breakfast, this recipe also works for lunch, dinner, or weekend brunch. No matter the time of day, it’ll fill you up with 324 calories and 21 grams of protein.
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Mushroom and Spinach Breakfast Quesadilla
- ½ small red onion
- ½ cup mushrooms
- 1 oz. shredded Mexican cheese blend (approx. ¼ cup)
- ⅓ cup egg whites
- Nonstick cooking spray
- ½ cup baby spinach
- 1 (8-inch) whole wheat tortilla
- ¼ cup pico de gallo
Slice onion and mushrooms; set aside.
Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.
Add onion and mushrooms; cook, stirring frequently, for 5 minutes, or until onion is soft.
Add spinach, and cook, stirring frequently, 1 minute, until wilted. Remove from pan; set aside. Reduce heat to medium-low.
Coat same pan with spray. Add egg whites; cook, stirring frequently, for 3 to 4 minutes, or until eggs are just set. Remove from heat.
Arrange egg mixture on half of tortilla; top evenly with onion mixture and cheese.
Fold tortilla in half; place cheese-side down in medium nonstick skillet over medium-high heat. Cook for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
Top with pico de gallo; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
How to Make a Breakfast Quesadilla
Building from a basic quesadilla recipe — tortilla toasted with melted cheese — you can add in ingredients and get as creative as you want when making a breakfast quesadilla. We’ve made our version with a satisfying combination of veggies and eggs, plus a topping of fresh pico de gallo.
The first step in assembling your quesadilla is making the filling:
- First, slice your onion and mushroom, sauté, and add spinach to the cooked mixture for another minute, and set aside.
- Next, cook up your egg-white scramble in the same skillet, and set it aside.
Now that those are ready to go, it’s time to put it all together:
- Layer the eggs on half the tortilla, top that with the vegetable mixture and cheese.
- Then, fold the tortilla over to create a half-moon and heat it up in the skillet cheese-side down to melt the cheese.
- Flip it after about two minutes and cook for another two to three minutes.
The clincher is serving your breakfast quesadilla with an ultra-delicious pico de gallo salsa — a refreshing Mexican condiment made with chopped tomato, onion, and Serrano peppers, seasoned with lime juice, salt, and cilantro. You can buy ready-made pico de gallo, or make your own! Either way, you’ll be happy about having some left over, because it’s so tasty that you’ll want to put it on everything.
How to Freeze Breakfast Quesadillas
Want to try your hand at meal prepping? It’s easy to do with this recipe, because you can freeze these breakfast quesadillas! If you go this route, you’ll just need to make a small tweak to the process:
- First, make your filling and set up your quesadillas as you normally would.
- However, once they’re folded in half, instead of heating them up, let them cool down.
- Once the quesadillas are cool, wrap each one individually or store in separate reusable, freezer-proof containers.
When you’re ready to eat them up, defrost them in the fridge overnight or on the spot. Then, heat them in a skillet, toaster oven, or microwave, and you’ve got yourself some quesadillas sabrosas!
Photography by Meghan Hensley.