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    Home / Recipes / Vegan Breakfast

    Breakfast Quesadilla

    Published: Jan 17, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Make a quick and easy vegan breakfast quesadilla with simple ingredients in one pan. For this breakfast quesadilla recipe, choose from various vegan egg options and our favorite fillings. You will love this breakfast quesadilla!

    Vegan breakfast quesadilla served on a plate with breakfast potatoes on the table.

    Breakfast is one of my favorite meals; however, time is often a struggle when making a good breakfast and leaving the house in the morning. So, today I made a vegan breakfast quesadilla quickly using one skillet, which is a great time saver, especially in the morning. And, if you're anything like me, I enjoy this vegan breakfast quesadilla recipe when we make breakfast for dinner.

    Breakfast Quesadilla Ingredients

    Breakfast quesadilla ingredients: whole grain tortillas, mushrooms, baby bell peppers, onions, grape tomatoes, and Just Egg mixed with flour and baking powder.
    • Whole Grain Quesadillas: I make my own quesadillas using a great recipe from A Plantful Path that is oil-free and whole grain.
    • Mushrooms: I used cremini mushrooms.
    • Baby Bell Peppers: Baby bell peppers are both sweet and come in a variety of beautiful colors.
    • White Onion: White onions are sharp in flavor, but they sweeten as they are cook and caramelize.
    • Tomatoes: I chose grape tomatoes because they have fewer seeds and are less watery than other tomatoes. I left the tomatoes raw instead of sauteing them with the other vegetables.
    • JUST Egg + Baking Powder + Flour: I chose to use JUST Egg for this breakfast quesadilla. I have found that adding a small amount of flour and baking powder helps to make the JUST Egg fluffier when cooked.
    • Black Salt (Optional): Black salt, known as kala namak or Himalayan black salt, is found in India. It comes from the salt mines of India, Pakistan, Bangladesh, Nepal, and other Himalayan locations. It gives the vegan breakfast quesadilla a sulfur taste which tastes like eggs.

    Breakfast Quesadilla Ingredient Substitutions

    • Choose any tortillas, corn, or flour, homemade or store-bought.
    • Try baby portobello mushrooms or any mushrooms you prefer.
    • Yellow or red onion tastes fabulous as an alternative to the white onion.
    • Cherry or Roma tomatoes are similar to grape tomatoes.
    • Instead of JUST Egg, try vegan tofu scramble or chickpea omelette batter.
    • Skip the black salt if you don't like the taste of eggs.
    • Add some black beans and salsa for a Mexican breakfast sandwich.
    • Any combination of veggies works great with this recipe.
    • Include your favorite vegan cheese, or try my favorite vegan cheese sauce.

    How to Make a Vegan Breakfast Quesadilla

    Measuring a tortilla for the vegan breakfast quesadilla recipe in a skillet.

    First, choose a pan that matches the size of the chosen tortilla. For example, if you use small corn tortillas, select a smaller, omelet-sized skillet. Then, lay the tortilla in the pan to ensure it fits perfectly. Once you have the perfect fit, remove the tortilla, and set it aside.

    I am sauteeing the mushrooms, onions and peppers in a skillet on the stove.

    Since I prefer my veggies cooked before adding them to the breakfast quesadilla, I saute the onions, mushrooms, and bell peppers using the same skillet. I prefer raw tomatoes, so I don't include them in the mix.

    In the meantime, whisk the JUST Egg with flour and baking powder, and set aside. Then, remove the sauteed veggies, and reduce the heat to medium-low. Add the JUST egg mixture, tofu, or chickpea batter (whichever you choose). Pour ½ cup of JUST Egg mixture into the skillet.

    Pour ½ cup Just Egg mixture into a skillet over medium high heat.

    Add ¼ of the sauteed vegetables and ¼ of the raw tomatoes to the JUST Egg.

    Cook the Just Egg Omelette until the bottom is browned and almost all the liquid has cooked, moving the edges and sides with a spatula to cook most of the omelet.

    PLace a tortilla directly on top of the cooked Just Egg Omelette

    Now, a tortilla on top of the cooked egg and vegetable mixture.

    Flip the tortilla and the JUST Egg over in the skillet, so the tortilla is on the bottom of the pan.

    Next, flip the JUST Egg and tortilla over in the pan using a spatula, and cook for a few minutes, toasting the tortilla and cooking the rest of the JUST Egg.

    Fold the tortilla over with the JUST Egg inside.

    Fold one side of the tortilla over in half. Remove from the skillet, and cut in half.

    Vegan breakfast quesadilla cut in half on  a plate.

    This breakfast quesadilla recipe makes four quesadillas. So, if you live alone, prepare the batter, add the veggies, and make this recipe four times this week or weekend. Or, surprise your family with breakfast, brunch, or breakfast for dinner.

    Serving Suggestions

    Vegan breakfast Quesadilla on a plate cut in half served with breakfast potatoes and served with hot sauce and microgreens.

    I served my vegan breakfast quesadilla with vegan breakfast potatoes, microgreens, and my favorite hot sauce.

    Recipe FAQs

    What is JUST Egg made of?

    Just Egg resembles real liquid eggs with its golden color. The product's ingredients include water, mung bean protein isolate, canola oil, and a variety of spices, natural flavors, and thickeners to yield an egg-like texture. (Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg.

    What are alternatives to using JUST Egg?

    Use tofu scramble or chickpea omelette batter for a similar vegan breakfast quesadilla.

    How long does JUST Egg last?

    The product should be used within 5 days of opening. So, if you make and refrigerate the omelette batter, you must use it within 5 days.

    How much JUST Egg equal two eggs?

    Just Egg works wonderfully with boxed cake mixes. Substitute 3 tablespoons of Just Egg for every large egg in the recipe or 4 tablespoons for every extra-large egg.

    Tips

    • Make the batter ahead of time and add the sauteed vegetables and whisk together for a quick and easy breakfast during the week.
    • I used oat flour and baking powder to make the JUST Egg product fluffier. It cooks better when these two products are added to the mix.
    • Use a smaller pan when using a smaller tortilla, like a corn tortilla. The omelette should be the same size as the tortilla. To measure properly, size the tortilla into the non-stick pan before beginning.
    • Add raw vegetables to the cooking JUST Egg for a quicker breakfast option.
    • Try using a vegetable chopper to save some time in the kitchen.
    • Although it says JUST Egg cannot be frozen, it is easy to freeze. I use Souper Cubes, the smaller size, to freeze 2 Tablespoons of JUST Egg for baking and other recipes. Allow thawing overnight in the refrigerator before using.

    Try this one-skillet vegan breakfast quesadilla recipe for a quick and easy breakfast! A vegan breakfast never tasted so good.

    Other Great Vegan Breakfast Ideas

    • Vegan Recipes for Kids
    • Chickpea Omelette
    • Smashed Red Potato Recipe
    • Vegan Quiches

    If you love this vegan breakfast quesadilla, give us a 5-star review and comment below. We would love to hear from you!

    Breakfast Quesadilla

    Kathy Carmichael
    Make a quick and easy vegan breakfast quesadilla with simple ingredients in one pan. For this breakfast quesadilla recipe, choose from various vegan egg options and our favorite fillings. You will love this breakfast quesadilla!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course Breakfast, Entrees
    Cuisine American
    Servings 4
    Calories 142 kcal

    Ingredients
      

    • 1 bottle JUST Egg 12 ounces (or choose tofu scramble or chickpea omelette batter.
    • 1 Talespoon Flour I used Oat Flour
    • 1 teaspoon baking powder
    • ½ teaspoon Black Salt Optional
    • 8 ounces cremini mushrooms, sliced
    • 1 small white onion, chopped ½ cup
    • ½ cup baby bell peppers, chopped
    • ½ cup grape tomatoes, sliced
    • 4 whole grain tortillas or tortillas of choice
    • ¼ cup microgreens Optional
    • Hot Sauce Optional

    Instructions
     

    • Pour the JUST Egg into a large measuring cup.
    • Add 1 Tablespoon of flour of choice and 1 teaspoon of baking powder.
    • Whisk together and set aside.
    • The measure chosen tortillas by setting them in a skillet. The tortilla should fit perfectly in the opening. Choose a smaller pan for smaller tortillas like corn tortillas.
    • Remove the tortillas and set aside.
    • Saute the onion, mushroom, and peppers in the skillet over medium heat until the onions are translucent.
    • Add a little vegetable broth if the vegetables stick.
    • Remove the vegetables from the skillet and set aside.
    • Add ½ cup of JUST Egg mixture using the same skillet and lower the heat to medium-low.
    • Add ¼ of the sauteed vegetables to the cooking egg mixture.
    • Add ¼ of the raw cut tomatoes, randomly placing them onto the cooking batter.
    • Using a spatula, lift up the corners and sides of the cooking JUST Egg to drain uncooked portions into the pan until the omelette appears mostly cooked.
    • Now, lay the tortilla on top of the cooked egg mixture.
    • Use a spatula, flip the cooked egg and tortilla over, so the tortilla is on the bottom of the pan and the JUST Egg is on top.
    • Cook for 1 minute, allowing the tortilla to toast.
    • Using a spatula, flip one side of the tortilla over to the other side.
    • Allow cooking for another minute.
    • Remove from the skillet and cut in half.
    • Repeat for process for the remaining ingredients.
    • If making all 4 breakfast quesadillas at once, prepare a baking sheet and place cooked quesadillas in the oven at 325 to keep them warm.
    • Serve with microgreens and hot sauce of preference.

    Notes

    • Make the batter ahead of time and add the sauteed vegetables and whisk together for a quick and easy breakfast during the week.
    • I used oat flour and baking powder to make the JUST Egg product fluffier. It cooks better when these two products are added to the mix.
    • Use a smaller pan when using a smaller tortilla, like a corn tortilla. The omelette should be the same size as the tortilla. To measure correctly, size the tortilla into the non-stick pan before beginning.
    • Add raw vegetables to the cooking JUST Egg for a quicker breakfast.
    • Try using a vegetable chopper to save some time in the kitchen.
    • Although it says JUST Egg cannot be frozen, it is easy to freeze. I use Souper Cubes, the smaller size, to freeze 2 Tablespoons of JUST Egg for baking and other recipes. Allow thawing overnight in the refrigerator before using.

    Nutrition

    Serving: 4gCalories: 142kcalCarbohydrates: 25gProtein: 4gFat: 1gPolyunsaturated Fat: 1gSodium: 484mgPotassium: 28mgFiber: 3gSugar: 3gVitamin A: 4IUVitamin C: 1mgCalcium: 145mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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