Name: Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; Kosher salt, to taste; 1 tablespoon butter, at room temperature; 1 can (4 ounces) diced green chiles; 1-2 chipotle peppers in adobo, finely chopped; 4 whole wheat or regular flour tortillas; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded pepper jack cheese; 4 slices cooked crispy bacon, lightly crumbled; 1-2 cups baby spinach or arugula; 2 tablespoons fresh chopped chives; Extra virgin olive oil, for cooking; 1/2 cup fresh cilantro; 1 tablespoon fresh chopped chives or green onions; 1 jalapeño, seeded and chopped; Juice from 1 lime; 1 avocado, diced; Kosher salt, to taste

Jump to Recipe· 4.1 from 28 reviews

If you are looking for a vibrant and comforting morning treat, the Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa Recipe is absolutely a must-try. This dish brings together fluffy, tender scrambled eggs, spicy chipotle peppers, crispy bacon, and melty cheeses all tucked within a golden, toasted tortilla. The fresh avocado salsa adds a bright, zesty finish that balances each bite perfectly, making your breakfast both indulgent and refreshing. Whether you’re making it for a cozy weekend brunch or impressing friends with a flavorful start to the day, this recipe will quickly become one of your favorites.

Ingredients You’ll Need

A white tortilla base holds a first layer of light yellow scrambled eggs with a soft, slightly fluffy texture, scattered unevenly. On top, there are small piles of shredded pale white cheese partly melted within the eggs. Next, deep brown crispy bacon pieces with curly edges are spread across, adding contrast. Fresh green arugula leaves with a thin, jagged shape cover the bacon, giving a pop of bright color. Finally, a topping of chopped golden-yellow pineapple mixed with reddish-brown bits creates a glossy, chunky drizzle over the whole dish. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to achieving the perfect balance of textures and flavors in your breakfast quesadilla. Each element plays an essential role, from the creamy eggs to the zingy avocado salsa, creating a dish that’s simple yet full of character.

6 large eggs: Provides the rich, soft scrambled egg base that makes the quesadilla wonderfully tender.
Kosher salt: Enhances flavors subtly throughout the dish.
1 tablespoon butter at room temperature: Adds creaminess and helps cook the eggs gently for that soft texture.
1 can (4 ounce) diced green chiles: Introduces a mild heat and a touch of smoky flavor.
1-2 chipotle peppers in adobo, finely chopped: Adds a smoky spiciness that wakes up the palate.
4 whole wheat or regular flour tortillas: The essential wrapper that crisps just right when toasted.
1/2 cup shredded sharp cheddar cheese: Gives a tangy richness that melts beautifully.
1/2 cup shredded pepper jack cheese: Brings creamy spice and depth to the melting cheese layer.
4 slices cooked crispy bacon, lightly crumbled: Adds savory crunch and smoky aroma.
1-2 cups baby spinach or arugula: Introduces fresh, leafy greens for color and a mild peppery flavor.
2 tablespoons fresh chopped chives: For gentle oniony brightness mixed into the quesadilla.
Extra virgin olive oil, for cooking: Ensures perfect toasting of the tortillas without overpowering flavors.
1/2 cup fresh cilantro: Essential herb for the vibrant avocado salsa.
1 tablespoon fresh chopped chives or green onions: Adds a delicate crunch and light onion zing to the salsa.
1 jalapeño, seeded and chopped: Brings a clean heat to brighten the salsa.
Juice from 1 lime: Provides acidity that cuts through the richness perfectly.
1 avocado, diced: Offers creamy smoothness and luxurious texture to the salsa.

How to Make Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa Recipe

Step 1: Prepare the Soft Scrambled Eggs

Start by whisking your eggs with a pinch of kosher salt in a medium bowl. Melt the butter in a skillet over medium heat, then pour in the eggs. Let them cook untouched just until you see a thin cooked layer forming at the edges, then gently stir the eggs with a rubber spatula. Keep folding them softly until they’re creamy and barely set. The goal here is to have eggs that are fluffy and moist — this texture is what makes the dish truly special.

Step 2: Mix the Green Chiles and Chipotle Peppers

In a small bowl, combine the diced green chiles with finely chopped chipotle peppers in adobo sauce. This mixture injects smoky heat and depth that contrasts beautifully with the creamy eggs and cheeses.

Step 3: Assemble the Quesadillas

Lay your tortillas flat on a clean counter. On two of them, evenly sprinkle a mix of sharp cheddar and pepper jack cheeses. Layer on the soft scrambled eggs, crumbled crispy bacon, and the chile-chipotle mix. Add a generous handful of baby spinach or arugula along with freshly chopped chives. Top with the remaining two tortillas, pressing gently for everything to stick together.

Step 4: Cook Until Golden and Crispy

Heat some extra virgin olive oil over medium heat in a large skillet. Once shimmering, add a quesadilla and cook until golden brown and crisp on one side, about 4 to 5 minutes. Flip carefully and cook the other side until equally golden and the cheese is melted. Repeat this for the second quesadilla.

Step 5: Make the Avocado Salsa

While the quesadillas cook, combine diced avocado, fresh cilantro, chopped chives or green onions, jalapeño, and lime juice in a bowl. Season with kosher salt to taste. This salsa adds a cool, creamy, and slightly spicy counterpoint that elevates every bite.

How to Serve Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa Recipe

A round quesadilla is sliced into six triangular pieces on a wooden cutting board. Each piece has a golden brown, crispy toasted tortilla layer on top and bottom with a melted cheese layer in between. On top of five slices, there are thin slices of fresh green avocado, each covered with small bits of chopped green herbs. Around the cutting board, there are bright green lime wedges adding fresh color. A knife with a wooden handle lies beside the board, and part of a woman's hand is visible holding a piece of avocado in the corner. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once cooked, slice your quesadillas into wedges and dollop or spread the avocado salsa on top. For an extra pop of color, sprinkle with more fresh cilantro or chives and a few thin slices of jalapeño if you like heat. The contrast between the crispy exterior and the fresh, creamy salsa is irresistible.

Side Dishes

Consider pairing your quesadilla with a light side of fresh fruit or a simple mixed green salad dressed with a bright citrus vinaigrette. These sides balance the richness of the quesadilla and keep the meal feeling fresh and vibrant.

Creative Ways to Present

If you’re serving this breakfast quesadilla for a crowd, try setting up a “build-your-own” quesadilla bar. Provide extra toppings like sour cream, sliced radishes, pickled onions, or hot sauce for everyone to personalize each bite. This makes the Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa Recipe even more fun and inviting.

Make Ahead and Storage

Storing Leftovers

You can store leftover quesadilla wedges in an airtight container in the refrigerator for up to 2 days. Keep the avocado salsa separate to prevent it from browning and losing its fresh flavor.

Freezing

Although quesadillas are best enjoyed fresh, you can freeze them by wrapping tightly in foil or plastic wrap. Freeze in a single layer for up to a month. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To warm up leftover quesadillas, place them in a hot skillet for a few minutes on each side until heated through and crispy again. Avoid microwaving if possible, as it can make the tortillas soggy. Reheat the avocado salsa separately and add it fresh after warming the quesadilla.

FAQs

Can I use other types of cheese in this breakfast quesadilla?

Absolutely! Feel free to experiment with cheeses like Monterey Jack, mozzarella, or even a little feta for a different flavor profile. Just aim for cheeses that melt well to keep the quesadilla gooey and delicious.

How do I make the scrambled eggs extra fluffy?

The secret to fluffy scrambled eggs is cooking them gently over medium heat, stirring slowly and softly just until barely set. Adding a little butter helps keep them moist and tender, as seen in this Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa Recipe.

Can I make this recipe vegetarian?

Yes! Simply omit the bacon, and consider adding sautéed mushrooms or roasted veggies like bell peppers to keep it hearty and flavorful.

Is it okay to prepare the avocado salsa in advance?

You can prepare the avocado salsa a few hours ahead, but it’s best to cover it tightly with plastic wrap pressed directly onto the surface to prevent browning. Add it fresh to the quesadillas just before serving for maximum brightness.

Why is it important to use extra virgin olive oil for cooking?

Extra virgin olive oil provides a subtle, fruity flavor that enhances the quesadilla without overpowering the other ingredients. It also helps achieve that perfectly golden, crispy tortilla texture.

Final Thoughts

I cannot recommend enough giving this Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa Recipe a try. It takes just 30 minutes to make, but the layers of flavor, creamy textures, and crisp bites make every forkful feel like a special celebration. Whether you’re cooking for yourself or sharing with loved ones, this dish is sure to become a beloved staple in your breakfast rotation. Enjoy every delicious bite!