Breakfast Quesadillas make a weekly appearance in our breakfast menu. Scrambled eggs, hash browns with sauteed red peppers, crispy bacon, sliced avocado and Monterey jack cheese in between a soft tortilla and griddled in butter until golden and crispy, how could that be bad?!
Now for my quesadillas, I use the fold over method. I use one tortilla that is folded in half and sandwiches the insides like a book. This method is easier to control when griddling.
Have you ever gone to flip over a quesadilla and everything comes out because your spatula isn’t quite big enough to control it? I have, and I like this method the best, it’s like a 90 degree flip that takes very little effort and everything stays intact. And I feel like you get a better cheese to filling ratio with every bite!
This is also a handy grab and go meal. Get it, handy? To freeze these, follow instructions through assembly. Omit using avocado, that won’t freeze well. Store in a resealable plastic bag in the freezer. When ready to use remove quesadilla to a plate, cover with a slightly wet paper towel and microwave for 1-2 minutes to thaw. Follow remaining instructions to griddle quesadilla. Just like that, quick breakfast on the go!
Serve with chopped cilantro and your favorite salsa or hot sauce.
Breakfast Quesadillas
Ingredients
- 6 Large Eggs
- 1 tablespoon Unsalted Butter
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Olive Oil
- 8 slices Bacon
- 20 ounce bag Shredded Hash Browns
- 1 whole Red Bell Pepper, diced
- 4 whole 8inch Flour Tortillas
- 1 cup Shredded Monterey Jack Cheese
- 1 whole Avocado, pitted, skin removed and sliced thin
- 4 tablespoons Unsalted Butter
- Fresh Cilantro, chopped for garnish {optional}
- Hot Sauce or Salsa, your choice for serving
Directions
- Step 1 Whisk together eggs in a medium sized mixing bowl. In a medium sized nonstick pan, melt 1 tablespoon butter over medium heat. Add the eggs to the pan, use a rubber spatula to move around as the cook and get fluffy. Season eggs with kosher salt and ground black pepper. When eggs are set, remove pan from heat and set aside.
- Step 2 In a large heavy bottomed skillet, heat olive oil over medium high heat. Add slices of bacon to crisp up, about 6-8 minutes. Remove bacon slices to a plate lined with paper towels to drain. In the same pan add the shredded hash browns. Cook in a single layer undisturbed for 3 minutes. Use a spatula to turn over hash browns in batches and cook the other side to brown and get crispy. Add in diced red bell pepper. I really just like to slightly cook the red bell pepper in the potatoes for a few minutes. Season with kosher salt and ground black pepper. Turn heat off and set aside for assembly.
- Step 3 Lay the tortillas flat on a cutting board. Evenly layer the cheese, eggs, bacon, hash browns, sliced avocado. Fold tortillas in half like a book.
- Step 4 Work in batches to cook two quesadillas at a time to not overcrowd pan. Heat 2 tablespoons unsalted butter in a large skillet over medium heat. Place two quesadillas in the skillet and cook until golden on each side, about 4 minutes per side. Repeat for all quesadillas.
- Step 5 Remove to a serving plate, cut in halves and serve with chopped cilantro, hot sauce, or your favorite salsa. Enjoy!
Savor and Enjoy!