Make a quick and easy vegetarian dish Breakfast quesadilla With simple ingredients in one pan. For this breakfast quesadilla recipe, choose from a variety of vegan egg options and our favorite fillings. You will love this breakfast quesadilla!
Breakfast is one of my favorite meals; However, preparing a good breakfast and getting out of the house in the morning is often a struggle. So, today I made a quick vegan breakfast quesadilla using a 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 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 pungent in flavor, but sweeten when cooked and caramelized.
- Tomatoes: I chose grape tomatoes because they have fewer seeds and hold less water than other tomatoes. I left the tomatoes raw instead of mixing them with other vegetables.
- Just eggs + baking powder + flour: I chose to use only eggs for this breakfast quesadilla. I’ve found that adding a small amount of flour and baking powder just helps make the eggs fluffier when cooking.
- Black Salt (Optional): black saltknown Kala Namak or Himalayan black salt, available in India. It comes from salt mines in India, Pakistan, Bangladesh, Nepal and other Himalayan locations. It gives the vegetarian breakfast quesadilla a sulfur flavor that tastes like eggs.
Substitute breakfast quesadilla ingredients
- Choose any tortilla, corn or flour, homemade or store bought.
- Try baby portobello mushrooms or any mushroom of your choice.
- As an alternative to white onions, yellow or red onions taste great.
- Cherry or Roma tomatoes are similar to grape tomatoes.
- Instead of just eggs, try vegan tofu scramble or chickpea omelet batter.
- Omit black salt if you don’t like the taste of eggs.
- Add some black beans and salsa for a Mexican breakfast sandwich.
- Any mix of vegetables works great with this recipe.
- Add 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’re using small corn tortillas, choose a small, omelet-sized skillet. Then, place the tortilla in the pan so that it fits perfectly. Once you get the perfect fit, remove the tortilla and set it aside.
Since I like to cook my vegetables before adding them to my breakfast quesadilla, I use the same skillet to sauté the onions, mushrooms, and bell peppers. I like raw tomatoes, so I don’t include them in the mix.
Meanwhile, just whisk the eggs with the flour and baking powder and set aside. Then, remove the roasted vegetables and reduce the heat to medium-low. Just add egg mixture, tofu or chickpea batter (whichever you choose). Just pour half a cup of the egg mixture into the pan.
Just add ¼ roasted vegetables and ¼ raw tomatoes to the egg.
Just cook the egg omelette until the bottom is browned and almost all the liquid is cooked off, stirring the edges and sides with a spatula to cook most of the omelette.
Now, top the cooked egg and vegetable mixture with a tortilla.
Next, flip the Just Eggs and tortillas into the pan using a spatula and cook for a few minutes, toasting the tortillas and cooking the rest of the Just Eggs.
Fold one side of the tortilla in half. Remove from skillet, and cut in half.
This breakfast quesadilla recipe makes four quesadillas. So, if you’re single, make pitas, add veggies, and make this recipe four times this week or weekend. Or, surprise your family with breakfast, brunch or dinner.
Serving advice
I served my vegetarian breakfast quesadilla with vegan breakfast potatoes, microgreens and my favorite hot sauce.
Recipe FAQs
Just egg with its golden color is like real liquid egg. The product’s ingredients include water, mung bean protein isolate, canola oil and a variety of spices, natural flavors and thickeners for an egg-like texture. (Mung beans are a bean.) A 3-tablespoon Just Egg is equal to one egg.
Use tofu scramble or chickpea omelet batter for a similar vegan breakfast quesadilla.
The product should be used within 5 days of opening. So, if you make the omelette pita and keep it in the fridge, it must be used within 5 days.
Just works wonderfully with egg boxed cake mix. Substitute 3 tablespoons of Just Egg for each large egg or 4 tablespoons for each extra-large egg in the recipe.
advice
- Make the batter ahead of time and add roasted veggies and whip together for a quick and easy weeknight breakfast.
- I just used oat flour and baking powder to make the egg product fluffier. It cooks better when these two products are added to the mix.
- Use a smaller pan when using smaller tortillas, such as corn tortillas. The omelet should be the same size as the tortilla. To measure accurately, shape the tortillas in a non-stick pan before starting.
- Just add raw vegetables to cooked eggs for a quick breakfast option.
- Try using a vegetable chopper Save some time in the kitchen.
- Although it says that not only eggs can be frozen, it is easy to freeze. I use Souper Cubes, small-sized, for baking and other recipes 2 tablespoons Just to freeze eggs. Thaw overnight in refrigerator before use.
Try this one-skillet vegan breakfast quesadilla recipe for a quick and easy breakfast! A vegetarian breakfast never tasted so good.
Other great vegan breakfast ideas
If you love this vegetarian breakfast quesadilla, give us a 5-star review and comment below. We want to hear from you!
Breakfast Quesadilla
Make a quick and easy vegetarian dish Breakfast quesadilla With simple ingredients in one pan. For this breakfast quesadilla recipe, choose from a variety of vegan egg options and our favorite fillings. You will love this breakfast quesadilla!
instructions
Just pour the eggs into a large measuring cup.
Add 1 tablespoon of flour of choice and 1 teaspoon of baking powder.
Whisk together and set aside.
Measure out the tortillas by setting them in a skillet. The tortilla should fit perfectly into the opening. Choose a smaller pan for smaller tortillas, such as corn tortillas.
Remove the tortillas and set aside.
Saute onions, mushrooms and peppers in a pan over medium heat until onions are translucent.
If the vegetables stick, add some vegetable broth.
Remove the vegetables from the skillet and set aside.
Using the same skillet, add half a cup of the egg mixture and turn the heat to medium-low.
Add ¼ of the roasted vegetables to the cooked egg mixture.
Add ¼ of the chopped tomatoes, randomly placed in the cooking batter.
Using a spatula, lift up the cooking corners and sides just to drop the uncooked parts of the egg into the pan until the omelette is mostly cooked.
Now place the tortilla on top of the cooked egg mixture.
Using a spatula, flip the cooked egg and tortilla over, so that the tortilla is on the bottom of the pan and only the egg is on top.
Cook for 1 minute, allowing tortillas to toast.
Using a spatula, flip the tortilla from one side to the other.
Let it cook for another minute.
Remove from skillet and cut in half.
Repeat the process for the remaining ingredients.
If making 4 breakfast quesadillas at once, prepare a baking sheet and place in oven at 325 to keep cooked quesadillas warm.
Serve with microgreens and hot sauce of choice.
Comment
- Make the batter ahead of time and add roasted veggies and whip together for a quick and easy weeknight breakfast.
- I just used oat flour and baking powder to make the egg product fluffier. It cooks better when these two products are added to the mix.
- Use a smaller pan when using smaller tortillas, such as corn tortillas. The omelet should be the same size as the tortilla. To measure accurately, shape the tortillas in a non-stick pan before starting.
- Just add raw vegetables to cooked eggs for a quick breakfast.
- Try using a vegetable chopper Save some time in the kitchen.
- Although it says that not only eggs can be frozen, it is easy to freeze. I use Souper Cubes, small size, for baking and other recipes 2 tablespoons Just to freeze eggs. Thaw overnight in refrigerator before use.
nutrition
Worship: 4gCalories: 142kcalSugars: 25gProtein: 4gFat: 1gPolyunsaturated Fats: 1gSodium: 484mgPotassium: 28mgFiber: 3gSugar: 3gVitamin A: 4IUVitamin C: 1mgCalcium: 145mgIron: 1mg
Oh! My name is Cathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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