What can I say about these breakfast quesadillas? My kids like them! My husband likes them! I like them! Therefore, I hope you like them too! These for me are definitely a weekend breakfast, but if you’re an early riser and a go getter, have at ’em on a weekday morning. I love that these quesadillas have the traditional breakfast flavors but with that little Mexican spin. Ole!
Breakfast Quesadillas (makes 2 large quesadillas)
- 1/2 tbsp. butter
- 4 eggs plus 1 tbsp. milk, beaten together in a bowl
- Pinch of salt & pepper
- 1 c. shredded cheddar cheese
- 6 strips bacon, cooked
- 4 flour tortillas
In a skillet (preferably non stick) over medium heat, add butter. Let melt and swirl to coat the pan. Add the beaten egg mixture and a pinch of salt & pepper and let cook for a few minutes, stirring occasionally until the eggs set and are just no longer runny. Turn off heat and set to the side.
On a large skillet, add two tortillas. Spread 1/4 c. of cheese on each tortilla, then dividing the eggs evenly, spread across the cheese. Next top each quesadilla with 3 bacon strips and then add the remaining cheese to the top. Cover each with an additional tortilla. Turn heat on medium and let cook for about 4 minutes, or until the underside is browned and crisp. Carefully flip over and cook an additional 1-2 minutes. Remove from the heat and place on a cutting board, cutting the quesadillas into half, and then in half again. Serve with your favorite salsa.
*If you like things spicy, you can add pickled jalapeno slices like I did on one of my quesadillas. Other great additions would be cilantro, green onions, even sautéed mushrooms. Quesadilla possibilities seem endless!
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