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Easy Breakfast Quesadillas
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Easy Breakfast Quesadillas

Easy Breakfast Quesadillas

Serves 2 | with Fresh Pico de Gallo and Garlicky Home Fries

These melt-in-your-mouth breakfast quesadillas are an easy (and delicious) solution to ramp up your weekend brunch! They're topped with guacamole and a fresh homemade pico de gallo and served with a side of garlicky home fries.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


/ serving 2 people

4 unit(s)


(Contains Egg)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat)

3 tbsp


190 g


50 g


1 unit(s)


7 g


360 g

Yellow Potato

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

¼ tsp


¼ tsp


1 tbsp


(Contains Milk)

1.5 tbsp



Nutrition Values

Calories920 kcal
Fat49 g
Saturated Fat19 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber10 g
Protein34 g
Cholesterol435 mg
Sodium1720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Large Bowl
Large Non-Stick Pan
Paper Towel


Roast potatoes and prep

Before starting, preheat the oven to 450ºF. Wash and dry all produce. Cut potatoes into 1/4-inch pieces. Add potatoes and 1 tbsp oil to an parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.While the potatoes roast, zest, then juice lime. Cut tomato into 1/2-inch pieces.Peel, then finely chop shallot.Roughly chop cilantro.

Make pico de gallo and guacamole crema

Add tomatoes, shallots, half the cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to a medium bowl. Season with salt and pepper, then toss to combine. Combine guacamole, sour cream, remaining lime juice and remaining lime zest in a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Scramble eggs

Crack eggs into a large bowl, then whisk thoroughly until combined. Season with 1/4 tsp garlic salt and pepper.Heat a large non-stick pan over medium heat.When hot, add 1 tbsp butter, then swirl until melted. Add eggs to the pan. Cook, stirring in a figure-eight pattern, until curds form and eggs are cooked through.**Remove from heat. Sprinkle cheese over eggs.Arrange tortillas on a clean surface. Divide eggs evenly over one side of each tortilla. Fold tortillas in half to enclose filling.

Finish and serve

Carefully wipe pan clean with paper towels. Reheat the same pan over medium-high. When hot, add 1 tbsp oil.Add 3 quesadillas to the pan. Cook until golden-brown, 1-2 min per side. Transfer quesadillas to a plate.Reduce heat to medium and repeat with remaining quesadillas. Cut quesadillas into wedges, then divide between plates. Top with pico de gallo, then sprinkle with remaining cilantro.Serve garlicky potatoes and guacamole crema on the side for dipping.