Looking For An Easy Vegan Breakfast? Start Your Day With This Simple, Hearty And Delicious Just Egg Quesadilla Recipe. Filled With Fluffy Just Egg Scramble And Gooey Vegan Cheddar Cheese. All In A Crispy Golden Tortilla. If You Enjoyed Our Just Egg Frittata Or Quiche You’ll Love These!
Want To Save This Recipe?
We'll email this post to you, so you can come back to it later!
Quesadillas originated in Mexico and traditionally consist of a tortilla filled with anything from meat to vegetables to beans and spices but always include cheese.
Craving more Mexican inspired vegan recipes? Try our easy to make mushroom fajitas, empanadas and pecan taco bowl.
Jump to:
Why You’ll Love This Recipe
They come together quickly for a delicious dairy-free breakfast quesadilla.
Only 4 ingredients
A perfect recipe to satisfy a savory breakfast craving just like our savory breakfast bowl.
Ingredients
Just Egg: A liquid egg substitute.
Plant-Based Shredded Cheese: we used Cheddar but a vegan Mozzarella or Pepper Jack would work great too.
Tortillas: we use the large Mission or Trader Joes gluten-free tortillas.
Vegan Butter
Salt & Pepper to taste
See recipe card for quantities.
Equipment
Use a non-stick pan; so the eggs don’t stick.
Instructions
COOKING TIP: Allow your vegan cheese to sit until room temperature. It melts better at room temperature.
Preheat a medium-sized nonstick skillet to medium-high, add butter until melted.
Pour in the Just Egg mixture and cook, seasoning with salt & pepper. Stir often, until the eggs are just set and fluffy, about 4 to 5 minutes.
Transfer the mixture to a bowl. Gently stir in the parsley.
To cook the quesadilla: In a large skillet (we quickly wash the skillet from cooking the eggs to keep dish clutter down).
Add a little butter and then warm the tortilla over medium heat. Once the pan and tortilla are warm.
Sprinkle cheese over one-half of the tortilla. Place lid on pan and cook for ~ 30 seconds to melt cheese.
Top the cheese with vegan scrambled eggs, then top the scrambled eggs with more cheese and fold in half.
Use a large spatula to get under the tortilla and flip it, cook until the second side is golden and crispy about 15-30 seconds.
Remove from the skillet and serve with your favorite salsa and/or vegan sour cream and slices of avocados.
Storage
- Refrigerator – you can store quesadillas in the fridge for up to 3 days. Let them cool completely first and store in an airtight food container.
- Reheat – reheat the quesadillas in the oven or air fryer. Preheat the oven to 350℉ and place the leftover quesadillas on aluminum foil. Reheat the quesadillas until warm or about 5 minutes.
- Freezer – to freeze, wrap in foil and then put in a freezer friendly ziploc storage bag. You can store them in the freezer for a month. To reheat from frozen. Preheat oven to 400℉. Place on baking sheet and cook until warm about ten minutes.
More Make-Ahead Breakfast Recipes:
📖 Recipe
Just Egg Quesadilla (Vegan Breakfast Quesadilla)
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- Non-Stick Pan
Ingredients
- 1 bottle Just Eggs
- 1 cup Plant-Based Shredded Cheese
- 4 Tortillas - we use the large Mission or Trader Joes gluten-free tortillas.
- Vegan Butter
- Salt & Pepper to taste
Instructions
- Preheat a medium-sized nonstick skillet to medium-high, add butter until melted.Vegan Butter
- Pour in the Just Egg mixture and cook, seasoning with salt & pepper. Stir often, until the eggs are just set and fluffy, about 4 to 5 minutes.1 bottle Just Eggs, Salt & Pepper to taste
- Transfer the mixture to a bowl. Gently stir in the parsley.
- To cook the quesadilla: In a large skillet (we quickly wash the skillet from cooking the eggs to keep dish clutter down).
- Add a little butter and then warm the tortilla over medium heat. Once the pan and tortilla are warm. Sprinkle cheese over one-half of the tortilla.4 Tortillas
- Place lid on pan and cook for ~ 30 seconds to melt cheese. Top the cheese with vegan scrambled eggs, then top the scrambled eggs with more cheese and fold in half. Use a large spatula to get under the tortilla and flip it, cook until the second side is golden and crispy about 15-30 seconds.1 cup Plant-Based Shredded Cheese
- Remove from the skillet and serve with your favorite salsa and/or vegan sour cream and slices of avocados.
Notes
Storage
- Refrigerator – you can store quesadillas in the fridge for up to 3 days. Let them cool completely first and store in an airtight food container.
- Reheat – reheat the quesadillas in the oven or air fryer. Preheat the oven to 350℉ and place the leftover quesadillas on aluminum foil. Reheat the quesadillas until warm or about 5 minutes.
- Freezer – to freeze, wrap in foil and then put in a freezer friendly ziploc storage bag. You can store them in the freezer for a month. To reheat from frozen. Preheat oven to 400℉. Place on baking sheet and cook until warm about ten minutes.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this vegan gluten-free savory breakfast bowl a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway
And be sure to check out more of our quick and easy plant-based recipes on www.thevgnway.com
Live Love and Eat Good Food!
The Vgn Way
Gwen Ross
We so enjoyed these as a family. I was able to meal prep and the kids enjoyed having a hot breakfast before school.
Anonymous
These were really good, definitely a quick and easy way to start your day.