Blueberry Breakfast Quesadillas
Warm tortillas filled with blueberries and creamy cheese, lightly toasted until golden and gooey inside. These quesadillas are quick, kid-friendly, and perfect for a wholesome breakfast or snack.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2
Ingredients
2 whole wheat or flour tortillas
½ cup fresh or frozen blueberries
3 tbsp cream cheese (or Greek yogurt cream cheese for lighter option)
1 tsp honey or maple syrup
¼ tsp cinnamon
Coconut oil, for toasting
Toppings (optional):
Extra blueberries
A dusting of powdered sugar
A drizzle of honey or yogurt
Instructions
Prepare filling
In a small bowl, mix cream cheese with honey and cinnamon.
Spread onto one tortilla.
Add blueberries
Scatter blueberries evenly over the cream cheese layer.
Place the second tortilla on top.
Cook quesadilla
Heat a skillet over medium heat, brush lightly with butter or oil.
Cook quesadilla 2–3 minutes per side, pressing gently, until golden brown and warmed through.
Slice & serve
Cut into wedges.
Top with fresh blueberries, honey, or yogurt if desired.
Notes & Tips
For extra protein: add a spoonful of Greek yogurt into the cream cheese mix.
For crunch: sprinkle chopped almonds, walnuts, or granola inside before cooking.
Works with strawberries, raspberries, or peaches too.
Frequently Asked Questions
Q: Can I make it vegan?
Yes — use vegan cream cheese and maple syrup.
Q: Can I use frozen blueberries?
Yes — just thaw and pat dry before using, or cook them briefly in a pan to reduce excess juice.
Q: Can I meal prep this?
It’s best eaten fresh, but you can prep the cream cheese spread ahead of time.
Nutritional Information
Calories: 280
Protein: 8 g
Carbs: 40 g
Fiber: 6 g
Fat: 10 g