Pumpkin & 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
