Description
Blueberry breakfast quesadillas are a sweet and savory twist on classic quesadillas, combining juicy blueberries, melted cheese, and scrambled eggs in golden tortillas. Quick, versatile, and kid-friendly, they make the perfect breakfast, brunch, or weekend treat with minimal effort.
Ingredients
Scale
- 4 flour tortillas (or gluten-free if preferred)
- 1 cup fresh blueberries (or thawed frozen, drained)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large eggs, scrambled
- 1 tablespoon butter
Optional add-ins: cooked bacon, ham, spinach, or cream cheese
Optional toppings: maple syrup, sour cream, or whipped cream
Instructions
- Heat a nonstick skillet over medium heat and lightly butter one side of each tortilla.
- Place a tortilla butter-side down in the skillet and sprinkle shredded cheese over half of it.
- Add a layer of scrambled eggs and a handful of blueberries on top of the cheese.
- Fold the tortilla in half and cook for 2–3 minutes per side, until golden brown and the cheese is melted.
- Repeat with remaining tortillas and ingredients.
- Serve warm, plain or drizzled with maple syrup.
Notes
- Use fresh, ripe blueberries for the best flavor.
- For a crispier quesadilla, cook uncovered and avoid overfilling.
- Make it vegetarian by skipping bacon/ham, or vegan by using tofu scramble and plant-based cheese.
- Store leftovers in the fridge up to 2 days or freeze up to 1 month. Reheat in the oven or skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: ~290
- Sugar: ~6g
- Sodium: ~420mg
- Fat: ~15g
- Saturated Fat: ~7g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~25g
- Fiber: ~2g
- Protein: ~13g
- Cholesterol: ~180mg