Easy breakfast quesadilla recipe
Servings: 2 servings (2 quesadilla)
Ingredients
for the quesadillas:
- 4 small tortillas
- 5 large eggs
- 2 tablespoons butter
- 2 small tomatoes
- 1 cup shredded cheese 3.5 oz/100, I used cheddar
- 2 teaspoons frying oil
to serve:
- tomato salsa see notes for a recipe
- avocado/guacamole
- cilantro
Instructions
- Cook the tomatoes: Peel and finely dice the tomatoes. Melt the butter in a pan, when it's bubbling add the tomatoes (with all the juices and seeds) and cook for about 2-3 minutes until soft and thickened (they can't be runny).
- Cook the eggs: Beat the eggs and season them with salt and pepper. Add the eggs to the pan, cook over low heat until almost cooked - they shouldn't be runny but also not cooked through.
- Assemble the quesadillas: Sprinkle 1/4 of the cheese on one tortilla, top with 1/2 eggs, then sprinkle another 1/4 of the cheese and cover with a second quesadilla. Repeat with the other ingredients.
- Brown the quesadillas: Heat 1 teaspoon of frying oil in a pan, when hot add one quesadilla into the pan. Cook over medium-high heat for a minute or so or until the quesadilla is golden brown (move the quesadilla once or twice to make sure it doesn't stick to the pan). Using a wide spatula, turn the quesadilla on the other side and cook until browned (you can also help yourself with a plate). Take off the pan and repeat with the other quesadilla.
- Serve: Sprinkle quesadillas with salt. Divide them into 4 or 6 parts (pizza knife is great for that), serve with tomato salsa, sliced avocado, and cilantro.
- Enjoy!
Notes
- What can you also put in a breakfast quesadilla:
- protein/meat: ham, bacon, breakfast sausage, leftover chicken or turkey, chorizo
- more veggies: spinach, beans, leftover potatoes, sauteed zucchini
- add some heat: add fresh chopped chilies, sriracha sauce, red pepper flakes, harissa paste
- seasoning: some taco or fajita seasoning
- How to make sheet pan breakfast quesadilla: Use the same recipe but double the filling. You will need 6 large tortillas. Instructions:
- Brush 9x13-inch (23x33cm) baking pan or baking sheet with melted butter.
- Arrange tortillas overlapping around the edges of the pan so that half of the tortillas overhang the rim and the entire bottom surface of the pan is covered.
- Spread the filling evenly over the tortillas (the same way as described above, first, half of the cheese, then the eggs, then the remaining cheese).
- Fold the overhanging tortillas back towards the center, then place an additional tortilla on top so that all the filling is covered.
- Brush the top generously with melted butter.
- Bake at 425°F/220°C for about 10 minutes or until golden.
- Take out of the oven then let rest for 5-10 minutes so that the filling can set and is not runny.
- Cut into squares and serve with salsa.
- Recipe for quick blender salsa: mix all the ingredients in a blender/food processor until just a little chunky: 1 can crushed tomatoes (14-oz/400ml), 1 handful fresh cilantro, 1/4 teaspoon cumin, 1 large clove garlic, 1 deseeded jalapeno, or some hot pepper flakes to taste, 2 tablespoons lime juice, 1 teaspoon brown sugar, 1 small white or yellow onion, salt, and pepper to taste.
- These quesadillas are great to make ahead and can be frozen. Reheat them on a dry pan on both sides until crispy.
- Calories = 1 serving (1/2 recipe). This is only an estimate!
Nutrition
Calories: 611kcal