The products in this post are provided by Degusta Box.
Breakfast quesadilla filled with soft scrambled eggs, spinach, mushrooms, onions, and melted cheese. This soft scrambled eggs breakfast quesadilla is delicious and a great way to start your morning.
Happy Sunday!
I hope you’re enjoying your weekend so far. I’ve been working the last few weekends so it’s nice to finally have a full weekend off. I spent my Saturday mostly hanging out with my sister. We tried a brand new bakery for breakfast and discovered new favorites.
This weekend I wanted to share with you a brand new breakfast recipe. I love all things breakfast, but I don’t always have time to sit down for it. So whenever I get the chance, I definitely want to enjoy it and savor every moment.
This breakfast quesadilla is filled with my favorites, spinach, mushroom, onions, cheese, and eggs. It’s super easy to make and so delicious, especially if served with hot sauce.
In this month’s Degusta Box, I received both tortillas and hot sauce so it’s perfect.
What do you like in your breakfast quesadillas?
Add a little bit of olive oil to a medium sized skillet. Allow it to heat for a minute before adding sliced onions and mushrooms. Cook the onions and mushrooms for several minutes until soft. Add spinach and cook until just wilted. Sprinkle with a pinch of salt. Transfer the spinach, mushroom, and onion mixture to a bowl and set aside for now.
To make the slow scrambled eggs, whisk eggs with heavy cream and a pinch of salt until well incorporated.
Add olive oil to a nonstick skillet over low heat. Slowly pour the egg mixture into the skillet and sprinkle a pinch of salt over it. Use a spatula or a wooden spoon to push the egg around until the eggs are cooked to your liking, about 6 minutes. Transfer the scrambled eggs into a bowl and set aside for now.
Heat olive oil over low heat and place a tortilla on top. Sprinkle shredded cheese on half of the tortilla, then top with scrambled eggs and the spinach, mushroom, and onion mixture. Add more shredded cheese and a pinch of salt.
Fold the tortilla in half and heat until both sides are slightly browned and the cheese has melted.
Repeat with another quesadilla.
Cut each of the soft scrambled egg breakfast quesadilla into four slices.
Serve the soft scrambled egg breakfast quesadilla warm with hot sauce if desired.
Enjoy!
- 1 tablespoon olive oil
- ½ small onion, sliced
- 1 cup sliced mushrooms
- 2 cups baby spinach
- Pinch of salt
- 4 large eggs
- 2 tablespoons heavy cream
- Pinch of salt
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 2 flour or corn tortillas
- ½ cup shredded cheddar cheese
- Pinch of salt
- Hot sauce
- Add a little bit of olive oil to a medium sized skillet. Allow it to heat for a minute before adding sliced onions and mushrooms. Cook the onions and mushrooms for several minutes until soft. Add spinach and cook until just wilted. Sprinkle with a pinch of salt. Transfer the spinach, mushroom, and onion mixture to a bowl and set aside for now.
- To make the slow scrambled eggs, whisk eggs with heavy cream and a pinch of salt until well incorporated.
- Add olive oil to a nonstick skillet over low heat. Slowly pour the egg mixture into the skillet and sprinkle a pinch of salt over it. Use a spatula or a wooden spoon to push the egg around until the eggs are cooked to your liking, about 6 minutes. Transfer the scrambled eggs into a bowl and set aside for now.
- Heat olive oil over low heat and place a tortilla on top. Sprinkle shredded cheese on half of the tortilla, then top with scrambled eggs and the spinach, mushroom, and onion mixture. Add more shredded cheese and a pinch of salt.
- Fold the tortilla in half and heat until both sides are slightly browned and the cheese has melted.
- Repeat with another quesadilla.
- Cut each of the soft scrambled egg breakfast quesadilla into four slices.
- Serve the soft scrambled egg breakfast quesadilla warm with hot sauce if desired.
Editor says
Looks amazing!! I love eggs…any time of the day…:)
Andrea | Cooking with a Wallflower says
Agreed!
Bryan says
Oh this looks delicious! I love this recipe because it seems easy to make so I won’t mess it up haha thank you, great recipe!
Andrea | Cooking with a Wallflower says
I hope you’ll like it!
Victoria McLeod says
Looks delish!!
Andrea | Cooking with a Wallflower says
Thank you!
a piecemeal adventurer says
Yum
Snowbird In Training says
Sounds delicious. I definitely want to try this!
Andrea | Cooking with a Wallflower says
I hope you’ll like it!
Brad Nixon says
It’s interesting that you subscribe to one of the culinary shipment service. Ooh, hot sauce … a subject that could start an online war, discussing faves. The next time you come to L.A. and are of a mind to explore the famous Farmer’s Market on the westside, there’s one of those shops you can find in many places around the country, selling nothing BUT hundreds of varieties of hot sauce. I also encountered one in the French Market in New Orleans (no surprise). An advantage of living in SoCal is access to innumerable good tortillas with excellent, simple ingredients (corn, water, salt, period). Excellent recipe.
Andrea | Cooking with a Wallflower says
I actually really like subscription boxes. It’s a fun way to try new things that you might not try otherwise. The only thing is sometimes they can get a little pricy. As for hot sauces, I’m really picky about my sauces. I generally prefer Asians ones because other hot sauces have too much vinegar for me. Do you have a favorite?
Brad Nixon says
Thanks, Andrea.
The cost of the subscription boxes is one deterrent. A tougher hurdle here is the fierce standard of ingredients maintained by my partner, The Counselor, who you’ve met over at My Eclectic Cafe. We tend not to rely on bottled sauces at all, and blend our own flavorings and spices. We DO always have a bottle of good ol’ Worcestershire sauce on hand, which primarily goes into marinade for fish. We usually have one or two bottles of some southwestern or Louisiana sauces, which hit your sore spot of relying on vinegar, but have the advantage of being more or less vinegar/water/salt/pepper in various combinations, without sugar, “flavoring” or added color, hence natural, hence acceptable. Hoisin sauce, sesame, oil, spices, mustard, soy sauce, etc. go into any number of sauces/dressings made by my talented and creative partner, and I reap the benefit. We keep a close watch on sugar and sodium, which puts most bottled sauces out of the running for daily use.
We’re currently trying a bottle of jalapeno pepper sauce from “Organic Harvest” in Mesa, AZ, which we like as well as Cholula, Tabasco, etc.
In another life, I’d be a mustard collector. There must be 1,000 varieties of bottled mustard in the world, and one couldn’t try all of them in a lifetime!
Happy cooking! Always happy to see what’s cooking in your kitchen.
katelon says
This sounds yummy. I’m used to just sauteing veggies, adding eggs mixed with half and half and cheese, then putting it all in a tortilla for a burrito. But this recipe takes it a step further. Thanks!
Movin' it with Michelle says
Looks delicious. I love breakfast for all meals!!
Andrea | Cooking with a Wallflower says
I do too!
Ester says
Looks really good!
Andrea | Cooking with a Wallflower says
Thank you!
equipsblog says
Looks yummy. I’m a big breakfast burrito/quesadilla fan. California rocks when it comes to breakfast burritos or quesadillas. Usually more imaginative than what the East Coast offers.
Andrea | Cooking with a Wallflower says
I always feel New York is super inventive and ahead of the food trend. lol
equipsblog says
Don’t get to New York that often, Do get to CA and used to live there.