I cannot understand why breakfast burritos are a menu item but not breakfast quesadillas. How can a crispy and warm version of the same ingredients not be as popular as the rolled version? The best part about this breakfast egg quesadilla is that I can use the leftovers from Taco Tuesday (or Taco Thursday) to make this quick and easy breakfast and serve it with the remaining salsa and guac from the day before. I like a mix of blue and yellow corn tortillas. Any tortillas will do, even the crispy ones. Instead of an omelet, scramble the eggs and fill the crispy tortilla with the scrambled goodness.
I did not add any veggies in this one, but you can add any veggies as long as they are finely diced.
Ingredients
- 4 flour tortillas 6 or 8 inches
- 1 tablespoon oil
- 1/2 cup of shredded cheese
- 4 eggs
- ½ cooked or leftover black beans - optional
- Optional - Salsa, ketchup, or sour cream
Instructions
- In a bowl, crack the eggs and beat until thoroughly combined
- Heat a 6-inch or 8-inch pan and brush with oil. The pan should be the same size or bigger than the tortilla.
- Pour a fourth of the egg mixture into the pan and quickly stir once or twice to form a soft scramble. Leave the eggs after stirring once or twice. Reducing the heat to low.
- Sprinkle a tablespoon of cheese over the egg and place the tortilla on the almost set eggs. Press down to adhere the tortilla to the egg and cheese mixture.
- Flip over and cook over medium heat for around 2-3 minutes. Fold the tortilla in half and continue cooking until the exterior is crisped. Turn the tortilla over and cook the other side.
- Cut into wedges and serve with sour cream, ketchup, or salsa.
Teen Recipe Type