These breakfast quesadillas are stuffed with fluffy scrambled eggs and melt-in-your-mouth cheese.
Updated: Jan 14
Breakfast Quesadillas are a super quick and satisfying breakfast recipe! This savory breakfast is loaded with protein, veggie and plenty of gooey cheese! Add a glass of Farmer's All Natural milk to make it a perfect meal.
6 teaspoon unsalted butter
Kosher or coarse salt and freshly ground pepper to taste
8 large eggs
8-inch tortillas, any flavor/type
½ cup shredded cheese, such as cheddar, Monterey jack, Pepper jack, provolone or a Mexican blend, or crumbled feta
Diced avocados or guacamole
Crumbled cooked turkey bacon or turkey or chicken sausage
Black or kidney beans, drained and rinsed
Minced onions, raw or sautéed
Minced bell peppers
Raw or sautéed spinach
Minced bell peppers, raw or sautéed
1. 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, just barely before they are done to your liking, as they will continue to cook in the quesadilla, and scoop them into a plate.
2. Wipe out the skillet, and then heat it again over medium high heat. Melt 1 teaspoon of the butter in the skillet, 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, 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. 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, cut into thirds. Repeat with the remaining, butter, tortillas, eggs and desired fillings, and serve each one hot.
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