Quesadilla para el Desayuno (Breakfast Quesadilla)

Corn and flour tortillas are a staple in my pantry. I love making quesadillas, enchiladas, tacos, homemade chips with salsa, burritos, etc. Quesadillas are a quick and delicious lunch, and the variations are endless. I made these quesadillas for breakfast just the other day and they were absolutely fantastic.

Buen provecho!



(2 servings)

  • Cooking Spray or olive oil
  • 4 small corn tortillas
  • 3 scrambled eggs
  • 1 small avocado, peeled and diced
  • Salt and pepper
  • 1 tomato sliced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 cup shredded monterrey jack cheese


  1. On a work surface, spread 2 of the tortillas. Spoon half of the scrambled eggs over the bottom of each tortilla. Sprinkle half of the cheese.
  2. Top with another tortilla.
  3. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 2 minutes.
  4. Using a spatula, gently flip the quesadilla and cook an additional 2 minutes until lightly browned and the cheese is melted. Repeat with second quesadilla.
  5. In a small bowl: mix the avocado, cilantro, lime juice, salt and pepper. Top the quesadillas with tomato slices and avocado mixture. Serve immediately with your favorite salsa.
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  1. says

    Erica, I stumbled on this from Poor Man’s Feast and have to say what a lovely job you did with it. I love eggs with tortillas, and have been playing around with a fried-egg quesadilla myself, so this is perfect inspiration.

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