Get ready to elevate your breakfast game with this mouthwatering fusion of breakfast classics: a perfectly crafted quesadilla featuring fresh eggs, smoked salmon and melty cheese. This isn’t your ordinary quesadilla – it’s a protein-packed powerhouse that brings together the best of Mexican-inspired cuisine with sophisticated brunch elements.

The combination of tender scrambled eggs, premium cold-smoked salmon, and your choice of cheese (I recommend a mix of sharp cheddar and creamy mozzarella) is nestled between two crispy whole wheat tortillas. Each bite delivers a perfect balance of textures and flavors, from the satisfying crunch of the tortilla to the velvety smoothness of the eggs and the rich, smoky notes of the salmon.

From a nutritional standpoint, this breakfast champion delivers approximately 450 calories per serving, with 32 grams of high-quality protein that will keep you satisfied until lunch. The whole wheat tortillas provide around 30 grams of complex carbohydrates, offering sustained energy throughout your morning. The omega-3 fatty acids from the smoked salmon support brain health and reduce inflammation, while the eggs provide essential nutrients like vitamin D, B12, and choline.

What makes this dish truly special is its versatility in supporting your health goals. The protein content helps with muscle maintenance and recovery after morning workouts, while the balanced macronutrient profile keeps blood sugar levels stable. You can easily customize the calorie content by adjusting the cheese quantity or opting for low-carb tortillas if you’re watching your carbohydrate intake.

No Salmon? Don’t want Eggs? Try out this Quesadilla Twist

Missing your smoked salmon? Or tired of eggs ?This versatile quesadilla can be transformed with several delicious protein alternatives. Canned tuna makes an excellent substitute – just drain it well and season with lemon juice and rucola . Leftover cooked chicken works wonderfully too. For a vegetarian twist, try mashed avocado for healthy fats and creamy texture.

You can experiment with different cheese varieties to complement your chosen protein – sharp cheddar pairs great with tuna, while mozzarella works beautifully with chicken. Don’t forget to adjust your seasonings: add fresh herbs like dill or chives to bring that brightness that smoked salmon typically provides. Crispy bacon or ham can also work for a more traditional breakfast approach.

Main Ingredients

Farm-Fresh Eggs – Two large, golden beauties that’ll create the perfect creamy base for our breakfast masterpiece. Trust me, the fresher they are, the more luxurious your quesadilla will taste!
Smoked Salmon – About 3-4 velvety slices of cold-smoked salmon, bringing that gorgeous coral color and buttery texture that makes this dish totally brunch-worthy. This is where you don’t want to skimp, my friends!
The Perfect Cheese Duo – A magical combination of 1/4 cup sharp cheddar and 1/4 cup mozzarella. This pair creates that Instagram-worthy cheese pull that’ll have your followers drooling. The sharp cheddar brings the flavor while the mozzarella delivers that stretchy, melty goodness!
Whole Wheat Tortillas – Two 8-inch tortillas that’ll transform into crispy, golden vessels of deliciousness. I love using whole wheat for that extra nutty flavour and fiber boost!
Fresh Herbs – Two tablespoons of snipped chives and a handful of fresh dill to add that pop of colour and fresh flavour that takes this dish from great to absolutely amazing!
The Finishing Touches – A generous pinch of freshly cracked black pepper, a delicate sprinkle of sea salt, and a bright squeeze of fresh lemon juice to make all these flavours sing!
Optional But Oh-So-Worth-It Extras – A handful of Arugula leaves that provides a fresh crunch and textural contrast to the melty cheese.

How to Make Eggs, Salmon and Cheese Quesadilla ?

Let’s dive into creating this breakfast masterpiece that’ll make your morning absolutely fabulous! First, whisk those gorgeous eggs with a pinch of salt and pepper until they’re perfectly combined.

In a non-stick pan over medium heat, scramble them until they’re just set but still slightly creamy – we’re going for luxuriously soft, not dry and rubbery. Trust me, this makes all the difference in your final creation!

Next comes the fun part! Grab your tortilla and lay on top of the eggs while they are still runny. This is where the magic happens! The eggs act like a glue and stick to the tortilla while they are cooking. Gently push the top with a spatula for a couple of minutes until the eggs are done.

Flip the tortilla to the other side then sprinkle half of your cheese mixture evenly across the surface. Arrange your smoked salmon slices over one half of the tortilla as we want to fold it later on – don’t be shy, we want every bite to have that gorgeous smoky flavour that makes this dish so special.

Personally, I always add some arugula leaves in my quesadilla on top of the salmon. You can skip it if you are not an arugula fan. Time for the finishing touches that’ll take this quesadilla from great to absolutely incredible! Sprinkle the remaining cheese over the salmon, add your fresh herbs, and if you’re feeling fancy, dot with small pieces of cream cheese.

Fold the empty half of the tortilla over your filling and press gently. Let it cook for about 2 minutes until golden and crispy, then flip carefully to crisp up the other side.

Here’s my pro tip that’ll give you that perfect Instagram-worthy finish: once your quesadilla is golden and the cheese is melty (about 2 minutes on the second side), let it rest for just a minute before slicing. This helps keep all that goodness inside and makes for the prettiest presentation. Cut into triangles, garnish with extra fresh herbs, and serve immediately while the cheese is in its perfect stretchy state! Voilà! You’ve just created breakfast perfection that’s totally worthy of your Instagram or TikTok feed! 📸✨

Eggs Quesadilla with Salmon and Cheese

Print Recipe

Prep Time 5

Cook Time 10

Course Breakfast

Cuisine All

Servings 1 quesadilla

Calories 450 kcal

Equipment

1 non-stick pan

Ingredients

3 medium eggs
Pinch of salt and pepper
100 g smoked salmon
1 teaspoon butter can be replaced with extra-virgin olive oil
1 whole grain tortilla around 8-inch/20cm
1/2 cup grated cheddar and mozzarella cheese
A handful of arugula optional

Instructions

Prep Your Eggs – Whisk those beautiful farm-fresh eggs with a pinch of sea salt and freshly cracked pepper until perfectly combined. You want them silky smooth before they hit the pan, darlings! This is the foundation of our breakfast masterpiece.
Master the Scramble – In a non-stick pan over medium heat, add the butter or olive oil then the whisked eggs. Cover the eggs with the tortilla and let it cook for 4-5 minutes.
Begin the Assembly – This is where our transformation begins! Once the eggs are done from one side, flip the tortilla. Sprinkle half of your cheese mixture evenly across the entire surface. And add the smoked salmon to one half. Top it with arugula or you can skip the greens altogether.
The Perfect Fold – Add the rest of the cheese on top of the salmon and fold the tortilla-with the topping over the filled side, creating a half-moon of deliciousness. Press down gently with your spatula to help seal all that goodness inside.
The Golden Finish – Let your creation cook for 2-3 minutes until golden brown and crispy on the bottom. Then, with all the confidence of a breakfast chef, flip it carefully and cook for another 2 minutes until both sides are perfectly crispy and the cheese is melted to perfection.
The Final Touch – Let it rest for one minute (I know it's hard to resist!), then slice into triangles. Garnish with extra fresh herbs and serve immediately while the cheese is still in that perfect, stretchy state!

Notes

Perfect Egg Texture – Remove your eggs from the heat when they’re still slightly glossy, as they’ll continue cooking from residual heat. Overcooked eggs will become dry and rubbery in your quesadilla.
Temperature Control – Keep your pan at medium heat throughout cooking. Too high heat will burn your tortilla before the cheese melts, while too low won’t give you that perfect crispy exterior.
Cheese Selection Tips – Grate your cheese fresh rather than using pre-shredded varieties. Pre-shredded cheese contains anti-caking agents that can prevent proper melting and that perfect cheese pull.
Salmon Tips – Bring your smoked salmon to room temperature before using. Cold salmon can prevent your cheese from melting evenly. Also, tear it into bite-sized pieces for easier eating.
Make-Ahead Option – You can scramble the eggs in advance and store them in the fridge for up to 24 hours. Just warm them slightly before assembling your quesadilla.
Storage Tips – These quesadillas are best enjoyed fresh, but if needed, you can wrap cooled leftovers in foil and refrigerate for up to 24 hours. Reheat in a dry skillet to maintain crispiness.
Tortilla Trick – If your tortillas are stiff or cold, warm them briefly in the microwave between damp paper towels for 10-15 seconds. This makes them more pliable and less likely to crack.
Serving Suggestion – Cut your quesadilla with a pizza cutter rather than a knife for clean, sharp edges that won’t squish out the filling.
Portion Control – Don’t overfill your quesadilla! This will make it difficult to flip and might cause the filling to spill out during cooking.