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5 from 12 votes

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!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast, Entrees
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 142kcal


  • 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


  • 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.


  • 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.


Serving: 4g | Calories: 142kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 484mg | Potassium: 28mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg