Spinach Mushroom Breakfast Quesadillas
Spinach Mushroom Quesadillas
Crisp breakfast quesadillas filled with soft scrambled eggs, sauteed spinach, browned mushrooms, and melted cheese.
These spinach mushroom breakfast quesadillas are built for mornings when you want something hearty without making a complicated skillet meal. The filling starts with mushrooms cooked until their moisture evaporates and the edges brown, which keeps the tortillas crisp instead of soggy.
Fresh spinach wilts quickly into the mushrooms, then gently scrambled eggs bring the filling together. Monterey Jack melts smoothly and helps hold each wedge together, while a little cheddar adds a sharper breakfast flavor.
Use medium flour tortillas so the quesadillas are easy to flip and cut. Cooking them in a lightly oiled skillet gives the outside a crisp, golden surface while the cheese finishes melting inside.
Serve the quesadillas right away with salsa, hot sauce, avocado, or plain Greek yogurt. They are filling enough for brunch but quick enough for a weekday breakfast if the vegetables are sliced ahead.
Nutrition (per serving)
Directions
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1
Whisk the eggs, milk, 1/4 teaspoon salt, and black pepper in a bowl until the yolks and whites are fully blended.
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2
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook for 6 to 7 minutes, stirring occasionally, until their liquid evaporates and the edges begin to brown.
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3
Stir in the spinach, green onions, and 1/4 teaspoon salt. Cook for 1 to 2 minutes, just until the spinach wilts, then transfer the vegetables to a plate.
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4
Reduce the heat to medium-low. Pour the egg mixture into the same skillet and cook gently, stirring with a spatula, until the eggs are softly set but still moist, about 2 minutes.
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5
Fold the mushroom-spinach mixture into the eggs, then remove the skillet from the heat. Taste and season with the remaining salt if needed.
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6
Lay the tortillas on a work surface. Sprinkle half of each tortilla with Monterey Jack and cheddar, spoon the egg and vegetable filling over the cheese, then add the remaining cheese on top.
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7
Fold each tortilla over the filling. Wipe the skillet clean, brush lightly with the remaining olive oil, and cook the quesadillas over medium heat for 2 to 3 minutes per side until golden and crisp.
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8
Let the quesadillas rest for 1 minute, then cut each into wedges and serve warm with salsa.
Ingredients
- Large Eggs:6
- Whole Milk:2 tablespoons
- Kosher Salt:3/4 teaspoon
- Black Pepper:1/4 teaspoon
- Olive Oil:2 tablespoons
- Cremini Mushrooms, thinly sliced:8 ounces
- Fresh Spinach, roughly chopped:4 cups
- Green Onions, thinly sliced:2
- Monterey Jack Cheese, shredded:1 cup
- Sharp Cheddar Cheese, shredded:1/2 cup
- Medium Flour Tortillas:4
- Salsa, for serving:as needed
Tips & Notes
- Cook the mushrooms until the pan looks mostly dry before adding spinach; this keeps the tortillas from steaming.
- For a spicier filling, add a minced jalapeno with the green onions.
- If making two quesadillas at a time, use a griddle or two skillets so the first batch stays crisp.
