Delicious and easy-to-make breakfast quesadillas filled with scrambled eggs, cheese, and your choice of breakfast meat and vegetables.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings 1x
Category:Breakfast
Method:Skillet
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 large flour tortillas
1 cup shredded cheddar cheese
1 cup scrambled eggs (about 4 large eggs)
1/2 cup cooked and crumbled breakfast sausage or diced cooked bacon
1/4 cup diced bell peppers (any color)
1/4 cup diced onions
1 tablespoon olive oil
Salt and pepper to taste
Sour cream and salsa for serving (optional)
Instructions
In a skillet, heat olive oil over medium heat. Add diced onions and bell peppers, and sauté for about 3-4 minutes until softened. Season with salt and pepper.
In a bowl, whisk the eggs and pour them into the skillet with the vegetables. Scramble until fully cooked, about 3-5 minutes. Remove from heat.
On one half of each tortilla, layer half of the cheese, followed by the scrambled egg mixture, sausage or bacon, and the remaining cheese. Fold the tortillas in half.
Wipe the skillet clean and return it to medium heat. Place the folded quesadillas in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.
Remove from the skillet and let cool for a minute before slicing into wedges. Serve with sour cream and salsa if desired.
Notes
For a healthier option, substitute whole wheat tortillas and use egg whites instead of whole eggs.
You can also add spinach or mushrooms for extra veggies.
For a spicy kick, include jalapeños or hot sauce in the filling.