Gluten-Free Breakfast Quesadilla – Mikey’s LLC. Skip to content

gluten-free breakfast quesadilla


  • 2 tablespoons extra virgin olive oil (divided)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 8 eggs, beaten 
  • 2 cups of baby spinach
  • 1 package Mikey’s Sweets & Beets Tortillas
  • 1 cup of shredded cheddar cheese or dairy-free cheese
  • 1 cup of cooked bacon pieces
  • Salt and pepper to taste


  1. Heat a large nonstick pan over medium heat. Add 1 tablespoon of olive oil, onion and peppers and saute until vegetables are soft. 
  2. Add the eggs and use a rubber spatula to stir until fully cooked.
  3. Set egg mixture aside on a plate and wipe the pan clean. Add remaining oil and spinach and cook until wilted (30-60 seconds)
  4. Set spinach aside and wipe the pan clean. Add a few drops of olive oil and swirl to coat pan. 
  5. Place a Mikey’s tortilla in the pan. Sprinkle with cheese, then top with ¼ of the spinach, eggs and bacon pieces; place another tortilla on top. Brown the first side, then flip and brown the second side.
  6. Remove from the pan and cut into four triangles; repeat three more times until all of the ingredients are used.