Breakfast Quesadilla

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!

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

• 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

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.

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.

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.

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

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

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

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

Recipe FAQs

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

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

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