Description
Mexican breakfast quesadillas deliver a morning fiesta of flavors with crispy tortillas, melted cheese, and scrambled eggs. Hearty ingredients and quick preparation make this dish perfect for weekend brunches or busy mornings.
Ingredients
Scale
Protein and Protein Alternatives:
- 6 large eggs
- 1/2 cup cooked breakfast sausage, crumbled
- 1/2 cup cooked bacon, crumbled
Dairy and Cheese:
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup milk
- 1 tablespoon butter
Bread and Base:
- 4 large flour tortillas
Vegetables and Seasonings:
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh spinach
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- Salsa
- Sour cream
- Avocado
Instructions
- Whisk eggs, milk, salt, and pepper in a mixing bowl until well combined and slightly frothy.
- Transfer the egg mixture to a nonstick skillet over medium heat, gently stirring occasionally to create soft, fluffy scrambled eggs. Cook until just set, approximately 3-4 minutes. Remove from heat and set aside.
- Arrange tortillas on a clean, flat work surface, creating a staging area for assembly.
- Distribute half the cheese evenly across one side of each tortilla, creating a uniform cheese base.
- Layer the freshly scrambled eggs and desired additional fillings like bacon, ham, or vegetables over the cheese.
- Sprinkle the remaining cheese on top of the fillings to ensure complete coverage and enhanced melting.
- Carefully fold each tortilla in half, creating a half-moon shape that encloses all ingredients.
- Warm a large skillet over medium heat, adding butter or oil to prevent sticking.
- Carefully place the folded quesadillas in the skillet, cooking for 2-3 minutes per side until the exterior turns golden brown and crispy, and the cheese melts completely.
- Transfer the cooked quesadillas to a cutting board and slice into triangular wedges.
- Serve immediately alongside fresh salsa, creamy sour cream, and sliced avocado for a delightful breakfast experience.
Notes
- Swap milk for dairy-free alternatives like almond or oat milk to create a vegan-friendly version of the breakfast quesadillas.
- Add diced bell peppers, onions, or spinach to boost nutritional value and enhance the flavor profile of the scrambled eggs.
- Experiment with different cheese varieties like pepper jack, sharp cheddar, or goat cheese to create unique taste combinations.
- Use whole wheat or gluten-free tortillas to accommodate different dietary preferences and make the recipe more inclusive.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 230 mg