Why You’ll Love This Recipe
This recipe is not your typical breakfast fare—it’s creative, comforting, and surprisingly easy to prepare. The sweet earthiness of pumpkin blends beautifully with the creamy tang of goat cheese, while hearty greens and warm spices tie everything together. These quesadillas are vegetarian-friendly, great for brunch or meal prep, and endlessly customizable. Whether you’re a pumpkin lover or just looking for a savory alternative to traditional breakfast options, this dish is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pumpkin purée (not pumpkin pie filling)
- Soft goat cheese
- Fresh spinach or kale
- Olive oil or butter
- Garlic, minced
- Ground cumin or smoked paprika
- Salt and pepper
- Whole wheat or flour tortillas
- Eggs (optional, scrambled or fried)
- Fresh herbs (like thyme or sage, optional for garnish)
Directions
- In a skillet, heat a small amount of olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Add the spinach or kale and cook until wilted. Season with salt, pepper, and a pinch of cumin or smoked paprika. Set aside.
- In a bowl, mix the pumpkin purée with crumbled goat cheese until creamy.
- Lay out tortillas and spread the pumpkin-goat cheese mixture on half of each.
- Top with sautéed greens and eggs if using. Fold the tortillas in half.
- Heat a skillet or griddle over medium heat and lightly grease it.
- Cook the quesadillas for 2–3 minutes per side, or until golden brown and crispy.
- Slice and serve warm, garnished with fresh herbs if desired.
Servings and timing
This recipe makes 2 quesadillas (2 servings).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
- Add protein: Include scrambled eggs, black beans, or breakfast sausage.
- Make it spicy: Add crushed red pepper flakes, jalapeños, or a drizzle of hot sauce.
- Vegan: Use plant-based goat cheese and skip the eggs.
- Different greens: Try arugula, Swiss chard, or even sautéed mushrooms.
- Extra creamy: Add a dollop of Greek yogurt or a bit of cream cheese to the filling.
Storage/Reheating
Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
To reheat:
- Skillet: Warm over medium heat for 2–3 minutes per side until crisp.
- Oven: Bake at 350°F (175°C) for 8–10 minutes.
- Microwave: Heat for 30–60 seconds (less crispy result).
FAQs
Can I make these quesadillas ahead of time?
Yes, you can assemble them and store in the fridge until ready to cook, or cook and reheat later.
What kind of goat cheese should I use?
Use soft, spreadable goat cheese—it blends best with the pumpkin purée.
Can I use canned pumpkin pie filling?
No, use pure pumpkin purée. Pie filling contains added sugar and spices that don’t work well in savory recipes.
Are these freezer-friendly?
Yes, wrap cooked quesadillas in foil or plastic and freeze. Reheat in a skillet or oven for best results.
Can I make this without greens?
Yes, but the greens add flavor, texture, and nutrients. Try mushrooms or peppers as a substitute.
Is this recipe gluten-free?
Use certified gluten-free tortillas to make it gluten-free.
Can I add cheese other than goat cheese?
Yes, try feta, mozzarella, or a sharp white cheddar for a different flavor profile.
What sauce goes well with this?
A drizzle of hot sauce, tahini, or a dollop of Greek yogurt complements it well.
Can I make this for lunch or dinner?
Absolutely. It’s a savory, satisfying meal that works any time of day.
Will kids like this recipe?
If they enjoy creamy, cheesy flavors, yes. Consider reducing spices for a milder version.
Conclusion
Pumpkin & Goat Cheese Savory Breakfast Quesadillas are a bold and flavorful way to switch up your morning meal. With their crispy exterior and rich, creamy filling, they offer a satisfying start to the day that’s both seasonal and sophisticated. Whether you enjoy them fresh off the skillet or prep them ahead for a busy week, these quesadillas bring something special to the breakfast table.
PrintPumpkin & Goat Cheese Savory Breakfast Quesadillas
Pumpkin & Goat Cheese Savory Breakfast Quesadillas are a cozy and creative breakfast option that combines creamy pumpkin purée, tangy goat cheese, and sautéed greens inside a crispy tortilla. Perfect for a fall-inspired, nutrient-rich meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 quesadillas (2 servings)
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/3 cup soft goat cheese
- 1 cup fresh spinach or kale, chopped
- 1 tsp olive oil or butter
- 1 clove garlic, minced
- 1/4 tsp ground cumin or smoked paprika
- Salt and pepper to taste
- 2 whole wheat or flour tortillas
- 2 eggs (optional, scrambled or fried)
- Fresh herbs like thyme or sage (optional, for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add chopped greens and cook until wilted. Season with salt, pepper, and cumin or paprika. Set aside.
- In a bowl, mix pumpkin purée and goat cheese until creamy and well combined.
- Spread the pumpkin-goat cheese mixture on half of each tortilla.
- Top with sautéed greens and cooked eggs if using. Fold tortillas in half.
- Heat a skillet or griddle over medium heat and lightly grease it.
- Cook each quesadilla for 2–3 minutes per side, until golden brown and crispy.
- Slice and serve warm, garnished with fresh herbs if desired.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Can be made with or without eggs.
- To make vegan, use plant-based goat cheese and omit eggs.
- Reheat in a skillet or oven for best texture.
- Serve with hot sauce, tahini, or Greek yogurt for added flavor.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 125mg
