Cheesy Spinach & Egg Breakfast Quesadilla – A Quick Morning Favorite!
First things first—thank you so much for stopping by today! Whether you’re a long-time friend of the blog or just stumbled upon this post while searching for a new breakfast idea, I’m so glad you’re here. Because this recipe? It’s one of those little wins that makes mornings feel less rushed and a lot more delicious.
This Cheesy Spinach & Egg Breakfast Quesadilla is everything I adore in a morning meal—warm, melty, wholesome, and ready in under 15 minutes. It’s a one-pan wonder with layers of fluffy scrambled eggs, vibrant baby spinach, and gooey cheddar cheese, all folded into a crisp, golden tortilla. Hungry yet? 😍
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Why You'll Love This Recipe
The Recipe, At a Glance:
This quesadilla is soft on the inside, crispy on the outside, and packed with nutrients from fresh spinach and protein-rich eggs. It’s versatile enough for busy weekdays, but special enough to serve at a leisurely brunch.
Why You’ll Love It:
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Quick & Easy – One pan, minimal prep, maximum flavor.
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Healthy – Full of protein and leafy greens.
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Customizable – Add whatever your heart (or fridge) desires!
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Kid-Friendly – Even picky eaters go for the melty, cheesy goodness.
Taste Test:
Imagine biting into layers of creamy scrambled eggs and perfectly wilted spinach, all hugged by melty cheddar and a golden, crispy tortilla. It’s comforting, satisfying, and oh-so-irresistible.
The Benefits of This Breakfast Quesadilla
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Balanced Macros – Carbs, protein, and fat in one neat package.
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Iron & Fiber Boost – Thanks to that handful of fresh spinach.
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Mood-Boosting B12 – Eggs bring the energy and brain fuel.
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Easily Meal Prepped – Make a few, freeze, and reheat!
Ingredients You’ll Need
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2 large eggs
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1/2 cup baby spinach (loosely packed)
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1/4 cup shredded cheddar cheese
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1 large flour tortilla
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1 tbsp butter or olive oil
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Salt & pepper, to taste
Tools You’ll Need
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Nonstick skillet
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Spatula
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Mixing bowl & fork (for beating eggs)
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Knife & cutting board (optional if adding extras)
Additions & Substitutions
Want to switch it up? Here’s how:
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Add-ins: Diced tomatoes, sautéed mushrooms, or cooked sausage.
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Cheese swaps: Try mozzarella, pepper jack, or even feta!
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Tortilla options: Use whole wheat, gluten-free, or even a low-carb wrap.
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Egg alternatives: Egg whites or plant-based egg substitutes work beautifully.
How to Make a Cheesy Spinach & Egg Quesadilla
Step-by-Step Instructions:
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Scramble the Eggs
Heat a small nonstick skillet over medium heat with a bit of butter or oil. Whisk the eggs with salt and pepper, then pour them into the pan. Gently scramble until just cooked. -
Wilt the Spinach
Toss in the spinach and stir for about 30 seconds, just until wilted. Remove everything from the pan and set aside. -
Assemble the Quesadilla
Wipe the skillet clean and lower the heat slightly. Place the tortilla in the skillet. Add the scrambled eggs and spinach to one half of the tortilla. Sprinkle cheese over the top. -
Fold and Cook
Fold the tortilla over the filling to form a half-moon shape. Cook for 1-2 minutes on each side, pressing gently with a spatula, until golden brown and crispy. -
Slice & Serve
Remove from the pan, slice into wedges, and serve warm. 🍳🧀
What to Serve with It
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A cup of hot coffee or tea
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Fresh fruit or a smoothie
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Salsa, guacamole, or hot sauce on the side
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Roasted potatoes or a green salad for a heartier meal
Tips for Perfect Quesadillas Every Time
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Don’t overstuff—less is more for that perfect fold.
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Use medium-low heat for even browning.
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Press gently with a spatula to crisp both sides.
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Let it rest a minute before slicing for cleaner cuts.
Storage & Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezer: Wrap in foil or parchment and freeze for up to 2 months.
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Reheat: In a skillet over medium heat or in the oven at 350°F for 10 minutes.
General Information
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
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Servings: 1–2
Frequently Asked Questions
Can I make these in advance?
Absolutely! Just reheat in a pan or oven to bring back that crispy texture.
Can I use frozen spinach?
Yes—just thaw and squeeze out excess moisture before adding it to the eggs.
Are these freezer-friendly?
Yes! Wrap tightly and freeze individually for grab-and-go breakfasts.
Conclusion
This Cheesy Spinach & Egg Quesadilla is proof that breakfast doesn’t have to be boring. It’s nourishing, cheesy, and endlessly adaptable. Whether you’re rushing out the door or sipping your coffee slowly, this is a recipe that makes mornings feel a little more intentional.
Looking for more easy morning meals?
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Try my Peach & Yogurt Parfait Cups
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Or my Crispy Breakfast Potato Skillet with Peaches & Onions
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And don’t miss the Peach Baked Oatmeal with Cinnamon Crumble!
💬 Tried this recipe? Leave a comment below and share your creation on Pinterest with the hashtag #mmrecipes. I love seeing what you cook up!
Nutritional Info (Per Serving – 1 whole quesadilla)
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Calories: ~320
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Protein: 18g
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Carbs: 22g
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Fat: 18g
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Fiber: 2g