Breakfast Quesadilla
A warm breakfast quesadilla filled with fluffy scrambled eggs, melty cheese, and vibrant sautéed vegetables, perfect for lazy weekend mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegetarian (optional meat)
Ingredients
Scale
- 4 large flour tortillas
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked breakfast sausage or bacon, crumbled (optional)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- Salt and pepper to taste
- Butter or oil for cooking
Instructions
- Heat the skillet: In a skillet, heat a little butter or oil over medium heat.
- Sauté the vegetables: Add the diced bell peppers and onions, sauté until softened.
- Whisk the eggs: In a bowl, whisk the eggs, and season with salt and pepper. Pour the eggs into the skillet and scramble until cooked.
- Begin layering: Remove the egg mixture from the skillet and lay one tortilla in the skillet.
- Sprinkle cheese over the tortilla, then add a portion of the egg mixture and any optional meat.
- Top with another tortilla and cook until golden brown, about 2-3 minutes per side.
- Repeat with remaining ingredients.
- Slice into wedges and serve warm.
Notes
Serve with fresh salsa or guacamole. Leftovers can be stored in the refrigerator for up to 3 days or frozen for a month.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 1g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg
Find it online: https://lunarecipez.com/breakfast-quesadillas/