Crab, Egg and Pepper Breakfast Quesadillas

Suzanne Banfield


This breakfast quesadilla is such a happy surprise – it’s filled with breakfast ingredients, but with a twist. It’s best served on slow and easy mornings when you have time to enjoy hanging out with family and friends.

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10 Min


30 Min


Stove Top


2 Tbsp
butter, divided use
1 small
onion, chopped
2 Tbsp
salsa, plus more for serving
2 oz
goat cheese
6 large
1/2 tsp
1/4 tsp
4 large
gluten-free tortilla wraps (about 9-inch diameter)
8 oz
refrigerated pasteurized crab meat
1 large
roasted red pepper, cut into strips
6 oz
pepper jack cheese, shredded
2 Tbsp
mexican crema or sour cream
1 Tbsp
chopped fresh cilantro
2 medium
avocados, peeled, pitted and sliced

Directions Step-By-Step

Melt 1 tablespoon butter in large nonstick skillet. Add onion; cook about 3 minutes over medium heat until softened. Whisk 2 tablespoons salsa and the goat cheese into eggs; add salt and pepper. Stir into the pan with the onions; cook until eggs are softly scrambled. Remove to a plate and divide into 4 portions.
Wipe out the skillet and melt 1/4 of the remaining butter in the skillet. Construct each quesadilla by spreading a portion of eggs on one half of a tortilla. Scatter crab meat and red pepper strips over the eggs. Sprinkle with cheese and fold the quesadilla in half.
Place the folded quesadilla in the skillet; cook each side for about 2 minutes or until golden brown spots appear. Add a bit of butter for cooking each quesadilla. Cut each quesadilla into fourths. Drizzle crema over the pieces, sprinkle with cilantro and serve with avocado and extra salsa.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free
Other Tags: Quick & Easy, For Kids