Breakfast Quesadillas

5 from 1 vote

Breakfast Quesadillas

This fun twist on quesadillas is very flexible and customizable and a great way to start your day! It's a vegetarian-friendly breakfast, too.

Prep Time13

Cook Time12

Total Time25

Course: Breakfast

Cuisine: American, Mexican

Servings: People

Author: Katie Workman

Ingredients

6 teaspoon unsalted butter (approximately)
Kosher salt and freshly ground black pepper (to taste)
8 large eggs
4 (8-inch) tortillas (any flavor/type)
½ cup shredded cheese (such as cheddar, Monterey jack, Pepper jack, provolone, a Mexican blend, or crumbled feta)

Optional Additions

Diced avocados or guacamole
Diced tomatoes
Salsa
Sliced olives
Crumbled cooked bacon or sausage
Black or kidney beans (drained and rinsed)
Minced onions (raw or sautéed)
Raw or sautéed spinach
Chopped scallions
Minced bell peppers (raw or sautéed)

Instructions

In a medium bowl, beat the eggs with salt and pepper. Melt 2 teaspoons of the butter in a medium skillet over medium-high heat. Pour in the eggs, and scramble them, stirring occasionally but letting the bottom set a bit in between stirs. Stop just barely before they are done to your liking, as they will continue to cook in the quesadilla, and scoop them into a plate.
Wipe out the skillet, and then heat it again over medium-high heat. Melt 1 teaspoon of the butter in the skillet, then place one of the flour tortillas in the skillet. Place 1/4 of the scrambled eggs one half of the tortilla, and sprinkle 2 tablespoons of shredded or crumbled cheese over the eggs. You can either call it a day and fold the bare half of the tortilla over the filling or sprinkle over any of the suggested toppings. Use a spatula to fold the bare half of the tortilla over the filling, and let cook for 1 to 2 minutes, until the bottom of the quesadilla is golden brown. Use the spatula to flip the quesadilla over and cook for another 1 to 2 minutes, until the other side is golden brown. Slide from the pan onto a plate, and cut into thirds. Repeat with the remaining butter, tortillas, eggs, and desired fillings, and serve each one hot.

Notes

Tortil

las

Do take a stroll down the tortilla aisle. So many types are available today (tomato, spinach, whole grain, gluten-free) — a great way to provide additional variety in this recipe, not to mention fun splashes of color. You’ll warm these in the skillet before filling them to make them softer and more pliable, as well as bring up the flavor.

Nutrition