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Breakfast recipe · from the recipe book

Egg, Pepper and Broccoli Breakfast Quesadillas

Soft scrambled eggs with sweet red pepper, tender broccoli and melty cheddar in crisp wheat tortillas, cooled by a tangy yogurt lime sauce.

Egg, Pepper and Broccoli Breakfast Quesadillas

Ingredients

  • 6 large300 gEggsbeaten
  • 2 tbsp (30 ml)30 gMilk, 2%
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 cup chopped150 gRed bell pepperdiced
  • 1⅔ cups florets150 gBroccolichopped into small florets
  • 2 medium30 gGreen onionsthinly sliced
  • 1 cup shredded100 gCheddar cheeseshredded
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • 1 tbsp15 gCanola oil
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the sauce first: stir the Greek yogurt, lime juice and cilantro in a small bowl and chill until serving.
  2. Whisk the eggs with the milk, cumin, salt and black pepper; set aside.
  3. Heat half the canola oil in a large nonstick skillet over medium heat. Add the bell pepper and broccoli and cook 5 to 6 minutes until tender-crisp, then add the green onion for 1 minute.
  4. Lower the heat to medium-low, pour in the egg mixture and stir gently until softly set and cooked to 160°F (71°C), about 3 minutes. Move the filling to a plate and wipe out the skillet.
  5. Lay out the 8 tortillas. Sprinkle half the cheddar over 4 of them, divide the egg filling among those 4, top with the remaining half of the cheddar and cover with the other 4 tortillas.
  6. Brush the skillet with a quarter of the remaining canola oil and cook one quesadilla over medium heat 2 to 3 minutes per side until golden and the cheese melts. Repeat with the rest, using a quarter of the remaining oil for each.
  7. Cut each quesadilla into wedges and serve with the yogurt lime sauce.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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