Scrambled eggs + bacon (or ham, sausage, veggies, etc!) + lots of melty cheese all stuffed inside a crisp tortilla = the breakfast quesadilla. It’s a quick and easy breakfast/lunch/dinner option that is filling and delicious. I love adding fresh chopped chives (they go so well with eggs) and cilantro and pickled jalapeños to mine. My kids don’t love the “green things” inside but they will request a pile of sliced avocado on the side. Salsa and sour cream are also a must.

Breakfast Quesadillas

INGREDIENTS

large (I used 10-inch) flour tortillas
butter
eggs (I used 2 large eggs per tortilla), whisked
salt and freshly ground black pepper, to taste
bacon, cooked and crumbled (or diced ham/Canadian bacon/sausage or make it vegetarian with sautéed spinach, mushrooms, red pepper or black or pinto beans, etc.)
Mexican cheese blend, shredded (or cheddar, Monterey/Pepper/Colby Jack, etc.)

optional add-ins:
fresh chopped chives
fresh chopped cilantro
pickled jalapeno

for serving:
salsa or pico de gallo or hot sauce
sliced avocado or guacamole
sour cream

DIRECTIONS

1. To scramble the eggs, melt a bit of butter in a nonstick skillet over medium-low heat. Add the eggs and cook, stirring frequently, until the eggs are just set. Season to taste with salt and freshly ground black pepper.
2. Set the eggs aside and wipe the pan clean. Return the pan to medium heat and place a tortilla in the pan. Sprinkle the surface of the tortilla with shredded cheese. Top one half of the tortilla with scrambled eggs and bacon (or ham, etc.) and any other add-ins such as cilantro and chives. Once the cheese has started to melt, fold the other side of the tortilla over the eggs. Continue cooking, flipping the tortilla partway through, until the cheese is melted and the outside of the tortilla is golden and crisp.
3. Remove the quesadilla from the heat, slice, and serve with salsa, avocado, sour cream, etc.

(Adapted from Tastes Better from Scratch)