Description
These Breakfast Quesadillas are a delicious and satisfying way to start your day, combining fluffy scrambled eggs, savory bacon and sausage, sautéed bell peppers and onions, and a blend of melted cheddar and mozzarella cheeses, all sandwiched between warm, lightly toasted flour tortillas.
Ingredients
Scale
Main Ingredients
- 2 large flour tortillas
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cooked bacon, crumbled
- 1/4 cup cooked sausage, crumbled
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oil: Heat a large skillet over medium heat and add one tablespoon of olive oil to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced bell pepper and onion to the skillet and cook for about 3 to 4 minutes until softened and slightly caramelized, enhancing their natural sweetness.
- Set vegetables aside: Remove the sautéed bell pepper and onion from the skillet and set them aside for later use.
- Heat meats: In the same skillet, add the crumbled bacon and sausage, heating for 2 minutes while stirring occasionally to warm them evenly.
- Set meats aside: Remove the heated bacon and sausage from the skillet and set them aside with the vegetables.
- Prepare eggs: Crack the eggs into a bowl, add milk, salt, and black pepper for seasoning.
- Whisk eggs: Whisk the egg mixture until fully combined and slightly frothy to incorporate air for fluffy scrambled eggs.
- Cook eggs: Return the skillet to medium heat and pour in the egg mixture.
- Scramble eggs: Stir the eggs constantly with a spatula for soft, fluffy scrambled eggs, preventing overcooking.
- Add fillings to eggs: When eggs are nearly cooked but still slightly runny, add the cooked bacon, sausage, bell pepper, and onion to the skillet.
- Combine and finish eggs: Stir everything together and cook for 1 to 2 minutes until the eggs are fully set and the mixture is heated through.
- Set egg mixture aside: Remove the egg mixture from the skillet and set it aside for assembling the quesadillas.
- Toast tortilla: Place one flour tortilla in the skillet over medium heat and cook for about 1 minute until lightly browned and crisp.
- Flip tortilla and add cheese: Flip the tortilla and sprinkle half of the shredded cheddar and mozzarella cheese onto the cooked side.
- Add egg mixture: Evenly spread half of the egg mixture over the cheese-covered tortilla.
- Top with second tortilla: Place the second tortilla on top, pressing gently to help the layers stick together.
- Cook quesadilla: Cook the quesadilla for 2 to 3 minutes, flipping halfway through until both sides are golden brown and cheese is melted.
- Rest and cut: Remove the quesadilla from the skillet, let it rest for 1 minute to set, then cut into wedges.
- Repeat: Repeat the process with the remaining ingredients and second tortilla.
- Serve: Serve the quesadillas warm and enjoy a hearty breakfast meal.
Notes
- You can substitute the bacon and sausage with cooked ham or turkey sausage for a different flavor.
- For a spicier version, add diced jalapeños or a sprinkle of chili powder to the egg mixture.
- Use whole wheat tortillas to increase fiber content.
- Ensure the skillet is properly heated to avoid soggy tortillas.
- Leftover quesadillas can be refrigerated and reheated in a skillet or microwave.
