Blueberry Breakfast Quesadilla – Breakfast Ideas You'll Crave
This blueberry breakfast quesadilla is a warm, golden-crisp tortilla filled with juicy berries and creamy almond butter that makes getting out of bed feel like a win. If you're hunting for breakfast ideas that go beyond the usual toast or cereal, this is a fun and flavorful switch. Packed with everything we love about breakfast recipes—quick, satisfying, and just a tad indulgent—it brings together the best of sweet and savory. I like to think of it as the lovechild of a classic grilled cheese and a fruit-filled crepe. It's a recipe breakfast lovers will appreciate, whether you're into healthy breakfast habits or you're just here for something quick and easy. It’s also one of my favorite breakfast ideas vegan-style, especially if you swap in a plant-based cream cheese. This one works surprisingly well for summer breakfast ideas, too—fresh berries, anyone? I say make it once and see if you don’t start craving it every other morning.
Servings: 1 quesadilla
Ingredients
- 1 whole wheat tortilla (8-inch)
- 2 tablespoons almond butter
- 1/4 cup fresh blueberries
- 1 tablespoon cream cheese (optional)
- 1/2 teaspoon honey or maple syrup (optional)
- Cooking spray or a small dab of butter for the pan
Instructions
- Spread the almond butter evenly over half of the tortilla.
- If using cream cheese, spread it on the other half. Totally optional, but delicious.
- Scatter the blueberries on the almond butter side. Drizzle with honey or maple syrup if you like things on the sweeter side.
- Fold the tortilla in half to make a half-moon shape, pressing gently.
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
- Place the quesadilla in the pan and cook for 2-3 minutes per side, or until golden brown and slightly crispy.
- Remove from heat, slice into wedges, and serve warm. Don’t forget the napkins—blueberries like to escape.