Description
These Breakfast Quesadillas are a delicious and hearty morning meal combining fluffy scrambled eggs, savory bacon and sausage, sautéed bell peppers and onions, and a melty blend of cheddar and mozzarella cheeses, all toasted inside warm flour tortillas. Perfect for a satisfying breakfast or brunch, they come together easily on the stovetop, delivering comfort and flavor in every bite.
Ingredients
Scale
Quesadilla Base
- 2 large flour tortillas
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Meats
- 1/4 cup cooked bacon, crumbled
- 1/4 cup cooked sausage, crumbled
Vegetables
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
Cooking Fat
- 1 tablespoon olive oil
Instructions
- Heat the skillet: 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 3 to 4 minutes until they soften and begin to caramelize, enhancing their 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 cooked bacon and sausage, heating for 2 minutes while stirring occasionally to warm evenly.
- Set meats aside: Remove the bacon and sausage from the skillet and combine with the vegetables.
- Prepare egg mixture: Crack the eggs into a bowl and add milk, salt, and black pepper.
- Whisk eggs: Whisk the egg mixture until it is well combined and slightly frothy, incorporating air for fluffy scrambled eggs.
- Cook eggs: Return the skillet to medium heat and pour in the egg mixture, stirring constantly with a spatula to keep eggs soft and fluffy.
- Add meats and vegetables: When the eggs are nearly set but still slightly runny, add back the cooked bacon, sausage, bell pepper, and onion.
- Finish eggs: Stir together and cook for another 1 to 2 minutes until eggs are fully cooked and mixture is heated through.
- Remove egg mixture: Transfer the cooked egg filling to a separate bowl and set aside.
- Toast first tortilla: Place one tortilla in the skillet over medium heat and cook for about 1 minute until it lightly browns and crisps.
- Add cheese to tortilla: Flip the tortilla and sprinkle half of shredded cheddar and mozzarella cheese on the cooked side.
- Spread egg filling: Evenly spread half of the egg mixture over the cheese.
- Assemble quesadilla: Place the second tortilla on top, pressing gently to adhere the layers together.
- Cook quesadilla: Cook for 2 to 3 minutes, flipping halfway, until both sides are golden brown and cheese has melted.
- Rest and cut: Remove the quesadilla from the skillet, let it rest for 1 minute, then cut into wedges.
- Repeat: Repeat the assembly and cooking process with the second tortilla and remaining ingredients.
- Serve and enjoy: Serve the warm quesadillas immediately for a delicious breakfast treat.
Notes
- You can substitute the meats with vegetarian options like sautéed mushrooms or plant-based sausage.
- For a spicier version, add diced jalapeños with the bell pepper and onion.
- Use whole wheat tortillas for a healthier alternative.
- To make this dish gluten-free, swap the flour tortillas for gluten-free tortillas.
- Leftover quesadillas can be reheated in a skillet or microwave but are best enjoyed fresh for optimal crispiness.
