This mushroom and spinach breakfast quesadilla is a cheesy, satisfying, and veggie-packed way to start your day. Crispy on the outside and gooey on the inside, it’s ready in under 15 minutes and perfect for breakfast or brunch.
Why You’ll Love This Recipe
- Quick & Easy: 15-minute recipe with simple ingredients.
- Vegetarian-Friendly: Loaded with mushrooms, spinach, and cheese.
- Crispy & Cheesy: Golden on the outside, melty in the middle.
- Perfect for Meal Prep: Great reheated or made ahead.
Ingredients:
- 1 large flour tortilla
- 2 eggs
- 1/2 cup sliced mushrooms
- 1/2 cup fresh spinach
- 1/3 cup shredded cheddar or mozzarella
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Optional: salsa, avocado, or hot sauce for serving
Instructions:
- Sauté the Veggies (4–5 min): In a skillet, heat butter over medium. Add mushrooms and cook until browned. Add spinach and sauté until wilted. Remove from pan.
- Scramble the Eggs (3–4 min): In the same skillet, lightly beat and scramble the eggs. Season with salt and pepper. Set aside.
- Assemble the Quesadilla: On half of the tortilla, layer cheese, scrambled eggs, and sautéed veggies. Fold over.
- Cook the Quesadilla (2–3 min): Wipe skillet clean, then return to medium heat. Cook the folded quesadilla 1–2 minutes per side until golden and crisp.
- Serve: Slice and enjoy warm with salsa, avocado, or hot sauce.
Tips for Success:
- Use a non-stick or cast-iron skillet for best results.
- Add onions, bell peppers, or leftover cooked veggies.
- Great for breakfast on-the-go or weekend brunch.
Nutrition Information (Per Quesadilla):
- Calories: 370
- Protein: 18g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 3g
This mushroom and spinach breakfast quesadilla is the ultimate combo of flavor, texture, and convenience—perfect for any morning!
