Spice up your morning breakfast routine with Easy 15-Minute Breakfast Quesadillas. I’m not really a morning person, until I have about 3 cups of coffee in me, so breakfast around here usually consists of something quick and easy. But, to be honest, I was getting sick of cooking plain ‘ol eggs, and wanted to make something else – something fun. More importantly, I wanted to make something that was minimal effort to prepare in the morning. These breakfast quesadillas are just that, and are even great on-the-go.
If you want you can add bacon, sausage, diced ham or chorizo. This recipe just doesn’t have any meat because unfortunately, I can’t eat pork anymore. It triggers my seizures. It’s really a sad, sad, sad thing. Because, lets be honest – breakfast pork products are a truly wonderful thing. Like seriously, who doesn’t love bacon? And before you say it, I know there is turkey bacon, but really, thats like putting perfume on a skunk… might SAY it’s bacon, but we all know what REAL bacon is. Anyhow… back to quesadillas.
Gather your ingredients.
8 large eggs
2 fire roasted green chilies, skin removed and seeded or 2 jalapenos, finely diced
3 tbsp butter
3 tbsp half and half
salt and pepper
4 cups cheddar cheese, shredded
In a large bowl, whisk eggs with cream. Season with salt and pepper. Set aside.
Place a non-stick pan over medium heat and add butter. When shimmering, add peppers, and sautee for 2 minutes. If you’re using fresh jalapenos, cook for 5 minutes, or until they are soft.
Add eggs to pan and give a quick stir with a silicone spatula to mix with peppers and scramble. Hint: For light fluffy eggs, stir as little as possible and fold eggs over, rather than aggressively stirring.
Once eggs are cooked, place a large non-stick pan over medium-high heat or heat a griddle to 375 degrees.
Lightly grease pan/griddle and place a tortilla down. Use your hands, and carefully wiggle it around to ensure the oil coats the whole tortilla. Top with a small handful of cheese.
Top with cooked eggs and peppers making sure to keep and even layer of eggs.
Top with more cheese. Add another small handful of cheese on top of eggs, and top with a second tortilla.
Cook quesadilla for 5 minutes, and using a large spatula, carefully flip and cook on the other side for 5 more minutes.
Remove from heat and let rest for a couple minutes. Slice in four with a pizza cutter and serve with salsa.
I love breakfast for dinner, so another great way to save time in the morning is to make an double, even triple batch of quesadillas for dinner, and freeze whatever is leftover in a single layer on a sheet tray. Transfer the frozen quesadillas to a ziplock bag, and defrost one at a time in the microwave or toaster oven for a quick grab and go breakfast solution.