Best Breakfast Quesadilla Recipes

MAKE-AHEAD BREAKFAST QUESADILLA RECIPE BY TASTY

Steps:

• In a skillet thoroughly cook the sausage and eggs.
• Place mixture in the center of a flour tortilla. Top with cheese, and fold the edges inward to form a sealed pocket.
• Heat on a skillet, seam-side down. Flip and cook until golden brown.
• You can freeze up to a month.
• Enjoy!

BEST BREAKFAST QUESADILLA

Steps:

• Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
• Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
• Lightly butter one side of each tortilla.
• Warm a separate, dry skillet over medium-low heat.
• Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

ZUCCHINI BREAKFAST QUESADILLA

Steps:

• Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
• Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
• Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
• Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
• Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.

CHEESY BREAKFAST QUESADILLA

Steps:

• Heat oil in a large skillet over medium heat. Add ham and red bell pepper; cook and stir until slightly softened, 3 to 5 minutes. Add eggs; cook, stirring gently, until scrambled and set, 3 to 5 minutes. Transfer to a bowl.
• Wipe out skillet and place 1 flour tortilla on the bottom. Place 3 slices of mozzarella cheese on top. Top with egg mixture and remaining 3 slices mozzarella cheese. Cover with second tortilla. Cook until golden, about 1 minute. Flip and continue cooking until second side is golden, about 1 minute more.

EASY SAUSAGE EGG & CHEESE BREAKFAST QUESADILLA

Steps:

• Brown the sausage, drain & set aside.
• Scramble & cook the eggs, set aside.
• Grate the cheese while heating the oil in a large non-stick pan.
• Place one tortilla in the pan with 1/2 the cheese spread out evenly.
• Add the scrambled eggs spreading out evenly and then the sausage.
• Season with salt & pepper to taste.
• Add remaining cheese spreading out evenly (the cheese is the glue that holds this together) and top with the other tortilla.
• Cover with lid and cook for about 5 minutes or until browned then flip and brown the other side.
• Remove to a plate and cut into 6 pieces and eat with fingers!

BREAKFAST QUESADILLA WITH MAPLE SAUSAGE AND CHARRED POBLANOS

Steps:

• Preheat the oven to 425 degrees F.
• On a baking sheet, drizzle the poblano peppers with 1 tablespoon olive oil and season them with salt and pepper. Roast for 15 minutes, flipping them once halfway through so they are charred side up for the last half. When the peppers are cool enough to handle, slice off their tops, split them down the middle, scrape out the seeds, and roughly chop the flesh.
• Reduce the oven temperature to 250 degrees F.
• In a small skillet, heat the sausages in the remaining 1 tablespoon olive oil over medium heat until fully warmed through and lightly browned on all sides, 5 to 8 minutes. Roughly chop the sausages.
• In a bowl, season the eggs with a pinch of salt and pepper and whisk until they are light and airy.
• In a large nonstick skillet, heat the butter over medium-high heat. When the butter begins to foam and sizzle, pour in the eggs. As the outside begins to cook, lift up the eggs with a heatproof spatula so that the runny center flows to the side of the pan. When the bottom is cooked-about 30 seconds-carefully flip the eggs so that they're now top-side down. If you're not comfortable flipping the eggs, scramble them with a spatula until they're soft and fluffy, 15 to 20 seconds after the bottom is cooked. Immediately remove the eggs from the heat and split them down the middle so you have two half-moons.
• On one half of each tortilla, layer the poblanos, eggs, sausage, spinach, and Monterey Jack cheese, and sprinkle with salt and pepper. Fold the tortillas over to make a quesadilla shape.
• In a large skillet, heat 1 tablespoon of the neutral oil over medium heat. Add one quesadilla and cook until golden brown and crispy, 2 to 3 minutes per side. Place it on a baking sheet to keep warm in the oven. Prepare the second quesadilla with the remaining ingredients.
• When both quesadillas have been cooked, slice them into triangle and serve with the Greek yogurt or sour cream. Drizzle with hot sauce and sprinkle with cilantro or parsley if desired.

APPLE CHEESECAKE BREAKFAST QUESADILLA RECIPE - (4.3/5)

Steps:

• Heat a griddle or pan to medium heat. Mix cream cheese, sugar, vanilla, and cinnamon with a hand mixer until smooth and creamy. Spread over 1/2 of the tortilla, and fold the other 1/2 of the tortilla over. Cook the quesadilla in the pan until golden on both sides. Brush both sides of hot quesadilla with butter and sprinkle with cinnamon & sugar mixture.

SOUTHWEST BREAKFAST FRITTATA QUESADILLA

Steps:

• 1. Saute on medium-high heat: Turkey bacon, bell pepper, onion, rosemary, garlic salt, pepper, and salt in olive oil for about 7-min; cover with a lid for 3-min.
• 2. Place into a bowl and stir in salsa.
• 3. Using the same pan, lower heat to medium heat, add butter, spread around pan, lay 1 tortilla in the bottom.
• 4. Add cheese top of tortilla.
• 5. Then add half of the meat mixture on top of cheese.
• 6. Add more cheese.
• 7. Then another tortilla. Repeat another layer of cheese, meat mixture, cheese, and last tortilla. (Cheese acts as adhesive to keep quesadilla together.)
• 8. Spread fresh tomatoes over top of quesadilla.
• 9. Whip eggs with 2-tablespoons water. Pour over the quesadilla and tomatoes; cover pan.
• 10. Turn the burner down to high-low heat; cook until egg is set.
• 11. Slice and serve with favorite fruit!

CHEESY BREAKFAST QUESADILLA WITH FRESH SALSA

Steps:

• Microwave Instructions
• Lightly mist a small microwave-safe bowl with spray. Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just barely runny on top. Then using a fork, stir them to break into large "scrambled" pieces. By the time you "scramble" and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, cook them in 10-second intervals until just done.
• Place a nonstick frying pan large enough for the tortilla to lie flat over medium-high heat. Add the tortilla (no need to add any fat). Sprinkle half the cheese over half of the tortilla. Spoon the egg evenly over that, followed by the remaining cheese. Fold the bare half over the filled half. Cook until the cheese begins to melt and the tortilla is lightly browned in spots, about 2 minutes. Carefully flip it and cook until the cheese is completely melted, 1 to 2 minutes. Transfer the quesadilla to a serving plate and top with salsa. Cut into 4 wedges and serve immediately.
• Stovetop Instructions
• Follow the directions above, but instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.
• nutrition information
• Calories: 257
• Protein: 27g
• Carbohydrates: 28g
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Fiber: 2g
• Sodium: 518mg

SALVADORAN QUESADILLA (SWEET BREAKFAST CAKE, GLUTEN FREE)

Steps:

• Gather your ingredients, then preheat the oven to 350°F.
• Whisk together the rice flour, baking powder, and salt.
• Meanwhile, in a standing mixer, cream the butter with sugar.
• Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides.
• Then add the sour cream.
• Once you've whisked that in, add the rice flour mixture.
• 'Don't forget the cheese, please!
• Spoon into greased cupcake tins. Leave some room for them to rise up (they aren't meant to have "muffin tops" though).
• Sprinkle with sesame seeds.
• Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.
• Eat at room temperature with a big cuppa coffee.

GRILLED BREAKFAST QUESADILLA

Steps:

• 1. Whisk eggs & milk together vigorously, the milk makes the eggs fluffier. First cook chopped veggies till tender, add eggs, stir continuously so eggs don't burn.
• 2. Heat ham. Slightly warm tortillas. Assemble quesadilla's by placing a layer of cheese, then ham, then cheese, then egg, and cheese again on HALF of the tortilla. Fold over. Brown quesadilla's on each side on med-low heat with lid down, flipping once to brown each side & melt cheese.

FAST BREAKFAST QUESADILLA

Steps:

• Crack egg into small bowl.
• Salt and Pepper and desired.
• Add Tbs milk and whisk until scrambled.
• Spray a regular dinner plate with nonstick cooking spray.
• Place one tortilla on plate.
• Sprinkle liberally with shredded cheese.
• Pour egg mixture on top of cheese in a spiral shape.
• Place in microwave for one minute.
• Cut meat into small pieces (less than bite size).
• Sprinkle on top of egg and cheese from microwave, and top with some more cheese.
• (I tend to add onions and jalapeno peppers here; totally optional).
• Place 2nd tortilla on top and microwave for 30 secs - 1 minute (until egg is done to your liking and cheese is melted).
• Cut with pizza cutter, add whatever toppings you desire, and serve.

BREAKFAST QUESADILLA

Steps:

• Cook bacon in frying pan on medium-high until lightly crisp, remove and chop. Open can of beans drain half of the liquid then put into pan. Add about 2 Tbs. of the rendered bacon fat to the beans and cook on medium low, begin mashing the beans with a potato masher or other utensil like a slotted spoon. Once mashed to desired consistency mix in chopped bacon then salt and pepper to taste and remove from heat. (Make sure not to over salt due to the already saltiness of the bacon)
• Warm 4-8 tortillas by placing them in between two salad size plates face to face (this creates a tortilla warmer effect and will keep them warm without drying them out) and microwave for about 30seconds.
• Meanwhile begin frying eggs in the remaining rendered bacon fat until done sunny side up or to your desired style. (I like my yolk done easy)
• Spread refried beans onto individual tortillas then top with slices of queso fresco then plate, return to microwave for 15-20 seconds on high or place flat in a wide pan on medium heat until warm. Once warm place one egg on top of each tortilla with bean and cheese, then top with about 3-4 Tbs. fruit salsa, top that with 3-4 slices of avocado and sprinkle a pinch of chopped cilantro.
• Enjoy!