Breakfast Quesadillas

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

We are a quesadilla family, hopefully you are too.

Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge?

Not a problem. Make quesadillas.

Grab some homemade flour tortillas at Market Street, add some Organics shredded cheese (Mexican blend is my favorite) and if there’s a bit of time, sauté a Texas sweet onion or two.

What about eggs?

Glad you asked.

Eggs are a perfect addition to the quesadilla formula. Combine scrambled goodness with crispy bacon, cheese and maybe some green chiles or avocado slices. Serve warm topped with cilantro and sides of sour cream and salsa.

Breakfast quesadillas have become a regular in A Pleasant Little Kitchen because they are a tasty, satisfying meal that no one complains about. Plus, quesadilla fillings and toppings can be individualized to each eater’s taste, which helps us out. My family tends to be very opinionated about their food... who would have thought?

Recently when shopping for breakfast quesadilla night at Market Street, I looked down into the cart and sighed. The Handsome Brook Farms Pastured Raised Eggs, Pederson’s bacon and tortillas looked lonely.

They needed company.

So in went the fresh tomato salsa, verde cilantro salsa and creamy jalapeno dip from the chilled prepared case (next to the salad bar).

That’s better. What a good decision.

Adding this kind of topping variety made the meal even better. Everyone had fun selecting their toppings and it made quesadilla night even more enjoyable.

The quesadillas became even more individualized.

A few other reasons I love breakfast quesadillas:

• It works for breakfast, brunch, lunch or dinner.
• The whole family can get involved with the cooking process (like cracking and scrambling the eggs, and building the quesadillas).
• Scrambled eggs and bacon can be cooked ahead of time for a quick dinner prep.
• Leftover quesadillas make great packed lunches for littles the next day.

Add breakfast for dinner to your monthly meal rotation, and make sure it’s in the form of a quesadilla.

Breakfast Quesadillas

Servings vary

Author note: This is a basic recipe without measurements to allow you to make as many or few quesadillas as needed. I typically account 2 eggs and 2 slices of bacon per person for this recipe. If you want to get fancy with the quesadilla filling, consider adding slices of avocado or sautéed bell peppers and onions.

Ingredients

scrambled eggs

cooked bacon, rough chopped

flour tortillas

Mexican style shredded cheese

Market Street’s chilled salsa (available in the food-to-go department), optional topping

sour cream, optional topping

Directions

1. Heat a medium sized skilled over medium heat.

2. Place one tortilla into the skillet. Add a layer of cheese, then a layer of scrambled eggs, then a layer of chopped bacon. Top with a final layer of shredded cheese.

3. Place a second tortilla on top of the egg and cheese layers. Cook until the bottom layer tortilla is golden brown. With a spatula, carefully flip the quesadilla. Cook the remaining side until golden brown.

4. Put the quesadilla onto a cutting board and let cool for 3-4 minutes, then quarter. Serve warm with a side of salsa and sour cream.