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Cheese & Veggie Breakfast Quesadilla

Cheese & Veggie Breakfast Quesadilla: Quick & Delicious Recipe

Start Your Day with a Cheesy, Veggie-Packed Treat

Picture this: it's a chilly Saturday morning. The coffee is brewing, and you're craving something warm, gooey, and satisfying to kickstart your day. That’s where my favorite Cheese & Veggie Breakfast Quesadilla comes in. I first made this dish on a whim when I had leftover veggies and a block of cheese staring at me from the fridge. It turned out so good that it became a family staple. Whether you’re a busy mom like me or just someone who loves easy, delicious meals, this recipe is for you.

A Little History Behind the Dish

Quesadillas have deep roots in Mexican cuisine, but they’ve become a global favorite thanks to their versatility. Traditionally filled with cheese and sometimes meat, modern versions like the Cheese & Veggie Breakfast Quesadilla add fresh ingredients like bell peppers, spinach, and mushrooms. I love how this dish bridges cultures while offering endless possibilities. Once, I even served it at a brunch party, and everyone raved about how flavorful and fun it was.

Why You’ll Fall in Love with This Recipe

This Cheese & Veggie Breakfast Quesadilla hits all the right notes. It’s cheesy, crispy, and loaded with fresh veggies for a burst of flavor and texture. Plus, it’s quick to make—perfect for those mornings when you’re short on time but don’t want to skimp on taste. Did I mention it’s also customizable? Whether you’re a fan of sharp cheddar or creamy mozzarella, this dish lets you choose your favorite cheeses.

Perfect Occasions to Whip Up This Dish

This recipe shines at breakfast or brunch gatherings. It’s also great for lazy weekends, quick weekday meals, or even as an appetizer for game nights. I once made mini versions for a kids’ birthday party, and they were a hit! No matter the occasion, this Cheese & Veggie Breakfast Quesadilla will leave everyone smiling.

Ingredients You’ll Need

  1. 4 large flour tortillas
  2. 1 cup shredded cheddar cheese
  3. 1 cup shredded mozzarella cheese
  4. 1/2 cup chopped bell peppers (red, yellow, or green)
  5. 1/2 cup sliced mushrooms
  6. 1/2 cup fresh spinach leaves
  7. 2 tablespoons olive oil or butter
  8. Salt and pepper to taste
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup chopped bell peppers (red, yellow, or green)
  • ½ cup sliced mushrooms
  • ½ cup fresh spinach leaves
  • 2 tablespoons olive oil or butter
  • to taste salt and pepper

Equipment

  • Non-stick skillet
  • Spatula
  • Cutting board
  • Sharp knife

Method
 

  1. Wash and chop your veggies (dice bell peppers, slice mushrooms, and tear spinach into bite-sized pieces).
  2. Lay out your tortillas on a clean surface. Sprinkle a generous layer of cheese on one half of each tortilla. Add your veggies on top, then finish with another sprinkle of cheese. Fold the tortilla in half to seal everything inside.
  3. Heat a skillet over medium heat and add a tablespoon of olive oil or butter. Place the folded quesadilla in the pan and let it cook for 2-3 minutes per side until golden brown and crispy.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 9gCholesterol: 45mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 25IUVitamin C: 15mgCalcium: 25mgIron: 8mg

Notes

This recipe shines at breakfast or brunch gatherings. It’s also great for lazy weekends, quick weekday meals, or even as an appetizer for game nights. I once made mini versions for a kids’ birthday party, and they were a hit! No matter the occasion, this Cheese & Veggie Breakfast Quesadilla will leave everyone smiling.
Tried this recipe?Let us know how it was!