I remember my dad yanking tortillas and the contents of the vegetable drawer out of the fridge for quick-fix family dinners. My favorite filling was the leafy spinach, which would wilt into a tender layer between the golden brown exteriors of the quesadilla. This recipe keeps the spirit of the greens alive but transports the toasty triangles to the breakfast table. Make breakfast quesadillas a weekend tradition, and design inspired creations with a different weekly theme. For a Greek twist, add feta and roasted peppers. For an Italian spin, use fresh basil, roasted tomatoes, and Pecorino Romano.