Breakfast Quesadillas

Soft, fluffy eggs encased in a crispy tortilla - that is a winner in my book. One morning I had to use up a few leftover flour tortillas and since I am a frugal gal, I decided to create a new way to enjoy eggs – and it worked! It’s easy to carry also, so you can eat it on the go. Of course, you can add all kinds of things that you like with your eggs: ham, mushrooms, sundried tomatoes, roasted red peppers, etc. This is quite hearty though, I usually eat only half at a time. I’m a frequent snacker, so I find myself finishing it off rather quickly. The eggs are still delicious and creamy even when cold.   Melt 1/2 Tablespoon of butter in a nonstick skillet. Whisk 2 eggs with one Tablespoon of half-n-half, 1/8 tsp salt and pepper in a small bowl. Adding dairy will keep the eggs from becoming tough, by creating steam as the eggs cook and creating fluffy eggs. Place one tortilla in the skillet, sprinkle half of the cheese evenly over the surface, cover and cook for about a minute, just until  the cheese begins to melt. IMG_2785Carefully pour the eggs over the tortilla. IMG_2787Cover, reduce to low and cook 5-7 min, until eggs are barely set. IMG_2791The key is to fold the quesadilla in half when the eggs are set but still a little runny, otherwise the eggs will be dry. They will still continue to cook when you brown the tortilla on both sides AND also when cooling down enough for you to eat it. Fold quesadilla in half, increase heat to med-high and cook another 1-2 min, per side, until golden on both sides.IMG_2795

IMG_2803You can also add so many different fillings to the eggs – ham, sausage, bacon, tomatoes, peppers, herbs, etc. This is a quesadilla with sausage, roasted red pepper, parsley and cheese.IMG_2806IMG_13511 (550x367)

 

 
Prep time
Cook time
Total time
 
Ingredients
  • 2 flour tortillas
  • 4 eggs
  • 2 Tablespoons half-n-half
  • ⅛ teaspoon salt, pepper
  • ¼ cup mozzarella cheese, finely shredded
Instructions
  1. Melt ½ Tablespoon of butter in a nonstick skillet. Whisk 2 eggs with one Tablespoon of half-n-half, ⅛ tsp salt and pepper in a small bowl.
  2. Place one tortilla in the skillet, sprinkle half of the cheese evenly over the surface, cover and cook for about a minute, just until the cheese begins to melt.
  3. Carefully pour the eggs over the tortilla.
  4. Cover, reduce to low and cook 5-7 min, until eggs are barely set.
  5. The key is to fold the quesadilla in half when the eggs are set but still a little runny, otherwise the eggs will be dry. They will still continue to cook when you brown the tortilla on both sides AND also when cooling down enough for you to eat it. Fold quesadilla in half, increase heat to med-high and cook another 1-2 min, per side, until golden on both sides.
  6. You can also add so many different fillings to the eggs - ham, sausage, bacon, tomatoes, peppers, herbs, etc.
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Comments

  1. says

    I always have flour tortillas at home. If my kids refuse to eat something I cooked, it goes inside a flour tortilla and we call it a quesadilla or a taco, and it disappears fast ;)

  2. Svetlana says

    Do you think that milk would work instead of half-n-half? I always have a lot of milk at my house b/c I have a 2 year old :)

  3. Marina says

    Love this! This is a much faster way to make breakfast quesadillas, compared to the way I make them. I always fry the filling separately, then stuff the tortilla and brown it at the end. Thank you for the idea!

  4. Natalie says

    This is so good!!! Love the idea and also that the choices for filling are pretty much endless! I made mine with monterey jack, mushrooms, chives and dill. Keep those recipes coming :)

  5. says

    I love it, will give a try in the morning, I love tortillas, I was just thinking what to do with them, I didn’t think you have tortilla recipes but I looked just in case, thank you so much, and bless you!

    • says

      Hi Yana!
      I wouldn’t recommend storing them in the freezer and then reheating. Since the quesadillas are cooked all the way and browned in the skillet, they will be soggy and the eggs may be very rubbery when you reheat them. I’ve never tried doing it myself, so if you try it, let me know how it turns out.

    • says

      I’ve never frozen these particular quesadillas, but I’ve frozen Breakfast Burritos, which has the same ingredients, so I’m pretty sure it would work. I would recommend re-crisping the quesadillas in a skillet again after you defrost them, since they will become soft when you freeze them.

  6. olga says

    Hi olya,

    These are so good!!! I made these as appetizers yesterday evening for my hubby & brothers. While I was waiting for my brothers, my hubbt kept on eatting it up lol. I tried a tortilla with just eggs, one with eggs & suagage, another with eggs & bell pepper. So all I hear was Mmmm! I defentily will be making these again!! Thank you Olga!

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