Start your day right with this Easy Gluten-Free Breakfast Quesadilla! It's a fantastic way to enjoy a satisfying and protein-packed meal that fits perfectly into a gluten-free lifestyle. Forget boring breakfasts – this quesadilla is loaded with eggs, sausage, cheese, healthy fats from avocado, and even some sneaky veggies to keep you energized and feeling great.
If you're like me, sometimes the usual gluten-free breakfast options just don't cut it. That's where this quesadilla comes in! What's so great about it is its simplicity. It involves a little chopping and mixing, then everything comes together quickly in a pan.
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Get Your Copy TodayWhile it's not exactly an "on-the-go" meal, the deliciousness makes it absolutely worth a few extra minutes at the table. Grab a fork and dive into a breakfast that will keep you full and focused. This recipe makes two quesadillas, but you can easily scale it up for a larger group. I personally love using Siete Almond Flour Tortillas, but feel free to use your favorite gluten-free tortillas. Get creative with your fillings, adjust the ingredients to your liking, and enjoy a truly personalized gluten-free breakfast experience!
Easy Gluten-Free Breakfast Quesadilla Instructions
Follow these simple steps to create your own delicious gluten-free breakfast quesadillas:
Ingredients:
- 4 crimini mushrooms
- ½ bell pepper
- ¼ pound breakfast sausage (loose, not a link)
- Pinch of kosher salt
- 4 eggs
- 1 tsp avocado oil
- 1 cup shredded cheese
- 4 gluten-free tortillas (we recommend Siete Almond Flour tortillas or your favorite brand)
- ½ avocado, sliced
- Salsa (optional)
Equipment:
- Paper towels
- Cutting board
- Sharp knife
- Medium pan
- Flat cooking spatula
- Plate
- Medium bowl
- Whisk
Instructions:
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Prep the Vegetables: Wash the bell pepper and wipe the mushrooms clean with a damp paper towel.
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Slice the Mushrooms: On a cutting board, use a sharp knife to cut the mushrooms in half from top to bottom, then thinly slice them. Set aside.
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Dice the Bell Pepper: Using the same cutting board and knife, dice the bell pepper into small pieces, roughly ¼ inch square. Set aside.
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Cook the Sausage: In a medium pan over medium heat, cook the breakfast sausage. Use a flat cooking spatula to break it up into small pieces as it cooks.
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Drain the Sausage: Once the sausage is no longer pink, place a paper towel on a plate and spoon the cooked sausage onto the towel to drain excess grease. Leave the grease in the pan to cook the vegetables.
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Sauté the Vegetables: Place the sliced mushrooms and diced bell pepper into the pan with the remaining sausage grease. Add a pinch of kosher salt. Cook until both are soft, about 5 to 7 minutes.
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Whisk the Eggs: While the vegetables are cooking, crack the 4 eggs into a medium bowl and whisk until well combined. Set aside until the vegetables are finished cooking.
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Remove Vegetables: Once the vegetables are done, remove them from the pan and set aside.
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Cook the Eggs: Pour the avocado oil into the pan to warm up, then pour the whisked eggs into the pan. Cook them until they are almost fully cooked but still slightly runny, about 2 minutes.
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Combine Ingredients: Add the cooked sausage and vegetables back into the pan with the eggs. Sprinkle in ½ cup of cheese and stir to combine until the eggs are fully cooked, the cheese is melted, and the meat and vegetables are warm, about 1-2 minutes.
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Assemble the Quesadilla: Place a separate small to medium pan over low to medium heat. Place one gluten-free tortilla in the pan, then spread half of the egg mixture in a flat, even layer onto the tortilla. Arrange half of the sliced avocado evenly over the egg mixture. Sprinkle ¼ cup of cheese on top, then place another gluten-free tortilla on top to form the quesadilla.
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Cook the Quesadilla: Cook the quesadilla for 2 to 3 minutes, until the bottom tortilla starts to brown slightly. Then, using the flat spatula, carefully flip the quesadilla over and cook for another 2 to 3 minutes until the second side is also slightly browned.
- Serve: Remove the quesadilla from the pan and transfer it to a plate. Top with salsa, if desired, and enjoy immediately!
Easy Gluten-Free Breakfast Quesadilla: Fuel Your Day the Delicious Way!
Start your morning with a protein-packed, veggie-loaded Gluten-Free Breakfast Quesadilla! This recipe is quick, customizable, and perfect for a satisfying gluten-free breakfast.
Ingredients:
- 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)
Nutritional Benefits of this Gluten-Free Quesadilla
This breakfast quesadilla isn't just delicious; it's also packed with nutrients to keep you energized and focused:
- Gluten-Free Goodness: By using gluten-free tortillas, this recipe is safe for those with celiac disease or gluten sensitivities, preventing digestive discomfort and promoting better nutrient absorption.
- Protein Powerhouse: Eggs and sausage provide a complete protein source, essential for muscle repair, growth, and overall satiety. Protein helps regulate blood sugar levels, preventing energy crashes later in the morning.
- Healthy Fats: Avocado is rich in monounsaturated fats, which are beneficial for heart health and brain function. These healthy fats also contribute to feeling full and satisfied.
- Vitamins and Minerals: Bell peppers are an excellent source of Vitamin C, an antioxidant that supports the immune system. Mushrooms provide B vitamins, important for energy production.
- Customizable Nutrition: Easily adjust the ingredients to meet your specific needs and preferences!
Tips, Substitutions & Variations for Your Gluten-Free Quesadilla
- Tortilla Choice: While I love Siete Almond Flour Tortillas, feel free to use your favorite gluten-free tortilla brand. Options made from cassava flour, rice flour, or corn flour also work well.
- Vegetarian/Vegan Option: Skip the sausage and add more vegetables! Spinach, onions, zucchini, or tomatoes are great additions. For a vegan option, use a plant-based sausage alternative and dairy-free cheese.
- Dairy-Free: Use your favorite dairy-free shredded cheese alternative.
- Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the egg mixture for a spicy kick.
- Make it Ahead: Prepare the egg and sausage mixture the night before for an even quicker breakfast in the morning. Store in an airtight container in the refrigerator.
- Add Some Greens: Incorporate a handful of spinach or kale into the egg mixture for added nutrients.
- Salsa Selection: Choose your favorite salsa for topping! From mild to hot, salsa adds a burst of flavor and freshness. For a milder option, try pico de gallo.
- Avocado Alternatives: If you don't have avocado on hand, try a dollop of guacamole or a sprinkle of hemp seeds for healthy fats.
- Browning Tips: For the crispiest tortilla, lightly brush the outside with avocado oil or olive oil before adding it to the pan.
Enjoy your delicious and nutritious Gluten-Free Breakfast Quesadilla!