Nourish PA: Scrambled Egg Breakfast Quesadillas

Hearty and cheesy, these breakfast quesadillas make a great start to the day. These go beyond standard egg-and-cheese tacos with the addition of iron-rich spinach and protein-packed beans. Feel free to swap in any of your favorite veggies, or some jalapeno peppers to add a bit of a kick!

Scrambled Egg Breakfast Quesadillas

Serves 2
Prep Time Cook Time Total Time
10 min 10 min 20 min


  • 1 tablespoon olive oil
  • 2 cups packed spinach leaves
  • 5 large eggs, lightly beaten
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/2 cup pinto beans, or black beans, drained and rinsed
  • 1/2 cup shredded cheddar cheese
  • 2 (10-inch) flour tortillas
  • Sour cream, for serving (optional)
  • Red pepper hot sauce, for serving (optional)


  1. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add spinach and cook, stirring occasionally, until wilted, about 1-2 minutes. Stir in eggs and cumin and scramble, stirring constantly, until just set, about 30 seconds. Season with salt and pepper, to taste. Remove from heat.
  2. Lay tortillas on a clean work surface. Layer 1/4 cup beans, 1/4 cup cheese and scrambled egg mixture on half of each tortilla. Fold tortillas in half.
  3. Heat remaining oil in the same clean nonstick skillet over medium heat. Working in batches, lay assembled quesadilla in hot skillet and cook 1-2 minutes on each side, until golden-brown. Repeat with remaining assembled quesadilla. Serve with sour cream and hot sauce.
Love our Nourish PA recipe series?
Find more here!

Special thanks to our sponsors...

Find out how you can support PA Eats.