Sweet Potato, Egg & Green Chile Breakfast Quesadillas

During my summers off college, my mom and I would work out together at the gym together almost every single morning. Afterwards, we’d stop at the little gym cafe and grab breakfast quesadillas or wraps to go. Such a fond memory of mine because it was our mama & daughter tradition.

If I’m being honest, because of that memory, there’s really nothing I love more than burritos or quesadillas for breakfast — especially when they include warm, fluffy nutritious Eggland’s Best eggs, maybe some beans or crispy spiced potatoes, perhaps some avocado or a little something spicy like green chiles.

Lately I’ve been making breakfast quesadillas to enjoy post-workout and these are my new favorite! They’re made with roasted sweet potatoes, spicy green chile, fluffy Eggland’s Best organic eggs and of course, cheddar cheese. These breakfast quesadillas are packing the nutrients with plenty of protein, omega-3s and extra vitamins from Eggland’s Best eggs as well as vitamin A and fiber from roasted sweet potatoes. They’re a great refuel option and amazing for post-workout, breakfast, lunch, or even an easy dinner.

sweet potato breakfast quesadillas topped with avocado and jalapeño slices

If you haven’t heard of Eggland’s Best eggs, then you’re in for a real treat because they’re some of my favorite eggs EVER. Always high quality and packed with more nutrition than ordinary eggs. Here are a few reasons I personally love choosing them:

  • Eggland’s Best eggs contain six times more vitamin D compared to ordinary eggs. Vitamin D can help support a healthy immune system by fighting off harmful bacteria and viruses.
  • Eggland’s Best eggs contain 10x more vitamin E, which is amazing for your skin. HELLO GLOW!
  • There’s more omega-3’s (double the amount compared to ordinary eggs!) which means they’re great for my skin, hair, heart and more! Extra nutritious for my son too, who gobbles these up for his morning breakfast.
  • They contain more than double the vitamin B12, which is important for brain development and helps aid in white blood cell production.

Now if you’re wondering how they got their eggs more nutritious, I’ve got answers! Turns out their hens are fed a proprietary all-vegetarian feed, which helps produce more nutritious eggs. Fascinating, right? 

I say the more nutrition the better! My son even loves Eggland’s Best eggs with some steamed broccoli mixed in (he’s obsessed with broccoli!). We have them almost every morning and I’m happy knowing that he’s getting in protein, vitamins and nutrients.

breakfast quesadillas in a stack on a plate

What’s in these breakfast quesadillas?

These breakfast quesadillas are made with simple ingredients, but are incredibly versatile, and you’re welcome to mix and match ingredients based on what you have at home! These quesadillas include tortillas, scrambled Eggland’s Best eggs (for an extra dose of nutrition in the AM), roasted mashed sweet potatoes, cheddar cheese and green chile. The sweetness from the roasted sweet potato and spiciness from the green chile is my favorite combo.

We love serving these with Greek yogurt, salsa, and avocado or homemade guacamole.

overhead view of breakfast quesadillas topped with jalapeño slices

How to customize breakfast quesadillas

As mentioned, you can feel free to make these breakfast quesadillas based off of what you have available at home. Mix and match and have fun! Here are a few suggestions:

  • Leftover potatoes. If you have leftover roasted or grilled potatoes, feel free to sub those in for the sweet potatoes! They don’t have to be mashed either!
  • Beans. Another option that I love is adding in or subbing in beans. I prefer black beans or refried beans (for a delicious creamy flavor!), but it’s up to you. If you want a heartier quesadilla, feel free to do both potatoes and beans.
  • Use your favorite cheese. I love a good spicy cheddar, but pepper jack, mozzarella or even a combo are all lovely.
  • Add a handful of veggies. Feel free to use up those veggies lurking in your fridge. Simply chop and sauté them first with a little oil, then cook with the EB eggs and add to your quesadilla. Broccoli, onions, bell peppers, brussels, etc.!

breakfast quesadilla in a skillet with eggs, green chiles and sweet potato

Quesadilla cooking tips

  1. Enjoy your quesadillas immediately. When they are warm and the cheese is nice and melted. If you wait too long, the cheese will harden and the quesadilla will get soggy.
  2. Use a light extra virgin olive oil or another neutral oil to coat your pan and cook your quesadillas. This will get them nice and crispy.
  3. Cook your quesadillas over medium heat and watch them carefully. High heat will likely cause them to burn easily.
  4. Avoid overstuffing your quesadilla. If you are nervous about flipping your quesadilla you can use two spatulas, or simply use 1 tortilla at a time and fold it in half to create a half moon shape instead of one large circle.
  5. Use a fish spatula or a large flexible spatula to help you flip your quesadilla. I always find that these work best.

vegetarian breakfast quesadillas stacked on a plate with jalapeño slices

We hope you LOVE these breakfast quesadillas. Don’t forget to leave a comment and rate the recipe below letting us know how you liked them! xo.

Sweet Potato, Egg & Green Chile Breakfast Quesadillas

Savory breakfast quesadillas stuffed with sweet potatoes, fluffy scrambled Eggland’s Best eggs, green chile and melted cheddar cheese. The sweet and spicy quesadilla combination will become your new favorite breakfast and surprise everyone with a unique flavor. Serve them with Greek yogurt, guacamole and salsa for dipping!

  • 1
    olive oil, divided
  • 2
    large Eggland’s Best eggs
  • 2
    (8-inch) tortillas of choice (whole grain, gluten free, flavored, etc.)
  • ½
    shredded cheddar cheese, divided
  • ½
    mashed roasted sweet potato (or butternut squash)
  • ¼
    mild or medium diced roasted green chile
  1. Add EB eggs to a bowl with a few teaspoons of water (this helps keep them fluffy and moist) and whisk until well combined. Add ½ tablespoon olive oil to a large skillet and place over medium-low heat. Add eggs and scramble, cooking until just done. Remove eggs from pan and transfer to a plate.

  2. Next add in ½ tablespoon of oil and place the same skillet over medium heat. Add 1 tortilla, then sprinkle ¼ cup shredded cheese, followed by mashed sweet potato, green chile, scrambled eggs and remaining ¼ cup cheese. Cook for 2 minutes or until golden on one side, then flip quesadilla and cook on the remaining side until nice and golden. Transfer to a cutting board and use a pizza cutter to cut into triangles. Serve with avocado, yogurt and salsa if desired. Serves 2.


Servings: 2 servings

Serving size: 0.5 quesadilla

Calories: 354kcal

Fat: 19.8g

Saturated fat: 6.9g

Carbohydrates: 29.1g

Fiber: 4g

Sugar: 4.4g

Protein: 17.5g

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