This easy 5-ingredient breakfast quesadilla recipe combines fluffy scrambled eggs, creamy avocado, melty cheese, and a spicy kick of sriracha, all enveloped in a golden tortilla. Perfectly satisfying and loaded with protein, it’s the ultimate savoury breakfast (or anytime snack!) that’s simple, delicious, and totally customisable.
Easy and healthy, this breakfast recipe doesn’t require any seasonings but only from the sriracha sauce for a spicy kick, enhancing the natural flavours of other ingredients! The golden-brown crisp tortilla gives way to an ooey-gooey interior that’s loaded with irresistible flavours. Dip it with extra sriracha sauce, each bite is pure comfort!
Table of contents
- Why you’ll love this recipe
- Ingredients for breakfast quesadilla
- How to make 5-ingredient breakfast quesadilla
- Success tips on making breakfast quesadilla
- Popular substitutions & additions
- Can I make this ahead of time?
- Can I make this vegan?
- What’s the best pan to use?
- How to store leftovers?
- More breakfast recipes
Why you’ll love this recipe
- Quick and easy (ready in 15 minutes!) with just 4 steps – perfect for busy mornings or lazy weekends.
- Only 5 simple ingredients for maximum flavour with minimal effort!
- Crispy, creamy, cheesy, and spicy, this quesadilla is packed with multiple flavours plus protein to keep you full.
- Customise it with your favourite hot sauce or extras.
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Ingredients for breakfast quesadilla
- Flour tortilla: You’ll need 1 flour tortilla per serving.
- Eggs: The fluffy scrambled eggs add a soft, velvety texture and pack your breakfast meal with high-quality protein to keep you energised.
- Avocado: Gives a creamy texture and a mild, fresh flavour that offers a perfect spicy-creamy combo. Its healthy fats and fibre also adds a nutritional boost to the breakfast!
- Cheese: Who can ever resist the ooey-gooey melty cheese inside a quesadilla?!
- Sriracha sauce: Literally the secret weapon of this recipe. It adds a spicy-sweet kick that transforms a basic egg & avocado quesadilla to a crave-worthy meal.
How to make 5-ingredient breakfast quesadilla
- Scramble the eggs: Beat the eggs in a small bowl, and cook in a frying pan over medium heat until just set. Set aside.
- Assemble: Lay 1 flour tortilla flat. Layer with shredded cheese, scrambled eggs, a drizzle of sriracha sauce, sliced avocado, and more cheese in one half. Fold the tortilla in half.
- Crisp up the quesadilla: Heat the same pan over medium-low with some butter or oil. Add in the folded quesadilla, and cook for 2-3 minutes per side, pressing lightly with a spatula, until golden-brown and cheese melts.
- Serve: Slice the quesadilla into wedges. Drizzle or dip with more sriracha sauce for extra flavours!
Success tips on making breakfast quesadilla
Ensure the pan is well-heated.
To make perfectly fluffy and silky scrambled eggs, ensure the pan is well-heated with some oil over medium-high heat in advance. Once you add in the beaten eggs, turn down the heat to medium-low. Use a spatula to push the edges towards the centre, allowing uncooked egg to continuously flow onto the hot pan surface. When about 60-70% of eggs are cooked, turn off the heat and remove from the pan, as the residual heat will continue cooking the eggs.
Medium-low heat when crisping up the quesadilla.
Be sure to crisp up the quesadilla on both sides over medium-low heat. Otherwise, you might burn the tortilla while it’s still cold inside!
Use the cheese as a “glue”.
Sprinkle a thin layer of cheese directly on the tortilla first, so that it melts into a glue that holds everything together.
Popular substitutions & additions
- Extra crunch: Add in red onions, bell peppers, or sliced cucumber to make it a refreshing bite with extra crunch.
- Your choice of hot sauce: You can easily substitute the sriracha sauce with any other hot sauces you have at home!
- Protein boost: Add in crispy bacon bits, smoked salmon, or black beans for extra protein.
Can I make this ahead of time?
Yes, this breakfast quesadilla is a great meal prep option! Simply assemble uncooked quesadillas, wrap tightly in parchment paper, and refrigerate (up to 24 hours) or freeze (up to 1 month). If you’re cooking from frozen, add 1-2 extra minutes per side.
Can I make this vegan?
Yes absolutely! Swap the eggs with tofu scramble, and use plant-based cheese.
What’s the best pan to use?
Non-stick pan skillet is the best for even browning. Here’s one I recommend: Non-stick frying pan skillet
How to store leftovers?
Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a pan skillet or oven.
This 5-ingredient breakfast quesadilla is simple to make at home yet bursts with flavours. Every bite is a mouthful of creamy, cheesy goodness wrapped in a crispy tortilla, with the sriracha sauce adding a spicy kick that wakes you up! Ready in 15 minutes, it’s perfect for busy mornings or lazy weekends.
More breakfast recipes
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5-Ingredient Breakfast Quesadilla
Equipment
- Non-stick pan skillet (product link in Notes below)
Ingredients
- 2 flour tortillas
- 4 eggs
- 1 avocado sliced
- Sriracha sauce
- Shredded mozzarella cheese
Instructions
- Scramble the eggs: Beat the eggs in a small bowl. Heat some oil in a frying pan over medium-high heat. When the pan and oil are well-heated, add in beaten eggs, and turn down the heat to medium low. Use a spatula to push the edges towards the centre. Cook until 60-70% set when the eggs are still glossy, then turn off the heat.
- Assemble: Lay 1 flour tortilla flat. Layer with shredded cheese, scrambled eggs, a drizzle of sriracha sauce, sliced avocado, and more cheese in one half. Fold the tortilla in half.
- Crisp up the quesadilla: Heat the same pan over medium-low with some butter or oil. Add in the folded quesadilla, and cook for 2-3 minutes per side, pressing lightly with a spatula, until golden-brown and cheese melts.
- Serve: Slice the quesadilla into wedges. Drizzle or dip with more sriracha sauce for extra flavours!