This Easy Gluten Free Breakfast Quesadilla is a quick recipe for when you’ve got hungry kids at the table. It has eggs, sausage, and cheese for protein, avocado for a healthy fat, and even some veggies too. A filling meal before you head out the door.
I love breakfast, but I’m not a big fan of breakfast burritos. I don’t know why, as I like all the components, but something about them wrapped up together I just can’t get behind. When I was debating about what type of breakfast recipe to make, I was trying to think of a way I would like a breakfast burrito. And then I thought, what if instead of wrapping everything together, it was laid out? And my version of the breakfast quesadilla was born.
What’s great about this easy gluten free breakfast quesadilla is just that, it’s easy. It’s a little bit of chopping and mixing and then you throw everything together to cook and eat it. Fair warning though, this quesadilla is not one you can eat on the go. It’s going to be a bit messy and would be best eaten with a fork. Or over a plate. But it’s so worth it, because it’s delicious.
This recipe is enough to make 2 quesadillas, but is easily scalable if you want to make more. I use (and love) Siete Almond Flour Tortillas, but I know there are several different types of gluten free tortillas out there and you can use what you like best.
For the pork in the recipe, you can use the kind in links, you would just need to cut it out from inside the links. If you can, save yourself the hassle and just get one big container of sausage. Use some for this recipe and save the rest for another day.
When you’re cutting the vegetables, you can cut them as small or large as you’d like but you have to keep in mind cooking time. I recommend cutting the mushrooms in half, then slicing them (as shown in the picture below)
This keeps them smaller but not so small that they fall out of your quesadilla easily. Same goes with the bell pepper. I prefer a medium-sized diced pepper in my quesadilla, but you could also julienne them if you wanted.
Two last things to mention – the avocado and the salsa. It seems a little odd to put the avocado into the quesadilla and cook it, but it tastes really great that way. Putting the cheese on the top helps keep the avocado in place, however if you’re worried about it falling out just make some guacamole with the avocado and eat it on top of the quesadilla.
For the salsa, the recipe lists it as optional but in my opinion it’s what really makes this quesadilla. I like to put just a little on at a time, enough for a bite or two, so the tortilla doesn’t get soggy. But again, you do you.
If you try out this Easy Gluten Free Breakfast Quesadilla recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
Looking for more breakfast recipes? Check out the following:
- Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata
- Gluten Free Gingery Lemon Blueberry Pancakes
- Simple Egg Bake with Mushrooms, Leeks, and Sausage
- Potato Breakfast Hash with Sausage, Mushrooms and Peppers
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Recipe for Easy Gluten Free Breakfast Quesadilla
- 4 crimini mushrooms
- ½ bell pepper
- ¼ pound breakfast sausage (loose, not a link)
- pinch kosher salt
- 4 eggs
- 1 tsp avocado oil
- 1 cup shredded cheese
- 4 gluten free tortillas (I use Siete Almond Flour)
- ½ avocado (sliced)
- salsa (optional)
- Paper towels
- A cutting board
- A sharp knife
- A medium pan
- A flat cooking spatula
- A plate
- A medium bowl
- A whisk
- - Prep the vegetables by washing the bell pepper and wiping the mushrooms with a damp paper towel.
- - Using a cutting board and a sharp knife, cut the mushrooms in half from top to bottom then thinly slice them. Set aside.
- - With the same cutting board and knife, dice the bell pepper into small-to-medium sized pieces. Set aside.
- - In a medium pan over medium heat, cook the breakfast sausage with a flat cooking spatula and break it up into small pieces.
- - Once the sausage is no longer pink, place a paper towel on a plate and spoon the sausage onto the towel. Leave the grease in the pan to cook the vegetables.
- - Place the mushrooms and bell pepper into the pan with a pinch of kosher salt. Cook until both are soft, 5 to 7 minutes.
- - While the vegetables are cooking, crack 4 eggs into a medium bowl and stir with a whisk until combined. Set aside until vegetables are finished cooking.
- - Once vegetables are done, remove them from the pan and set aside.
- - Pour the avocado oil into the pan to warm up, then pour in the eggs. Cook them in the pan until just before they’re fully cooked, about 2 minutes. They should still be slightly runny.
- - Place the cooked sausage and vegetables in the pan with the eggs. Put half a cup of cheese in as well and stir to combine until the eggs are cooked, the cheese is melted, and the meat and vegetables are warm. This will only take a minute or two.
- - Put a separate small to medium pan over low to medium heat. Place one of the tortillas in the pan, then put half of the egg mixture in a flat, even layer, onto the tortilla. Spread half of the sliced avocado onto the mixture in a single layer. Sprinkle ¼ cup of cheese on top of the egg mixture, then place another tortilla on top of the cheese to form the quesadilla.
- - Cook the tortilla for 2 to 3 minutes, until it starts to brown a bit on the bottom. Using the flat spatula, carefully flip the quesadilla over and cook for another 2 to 3 minutes until the second side is slightly browned.
- - Remove from pan and transfer to plate, topping with salsa. Enjoy!