Today we’re sharing a recipe for a Breakfast Quesadilla. These are a delicious crisp flour tortilla filled with sauteed bell pepper, sauteed onions, eggs, and cheese.
Breakfast Quesadilla Inspiration
We came up with breakfast quesadillas after finding ourselves making the same things for breakfast over and over. You feel like you can only make so many breakfast burritos, skillets, scrambles and pancakes before wanting something new.
One of the great things about breakfast quesadillas is how frugal of an option they are. For each quesadilla you only need a handful of bell peppers and onions, two eggs, a small handful of cheese and a flour tortilla.
You can add meat such as a sausage, bacon, or chorizo to these quesadillas if you prefer. You can also make a sausage link or piece of bacon to serve on the side. However, we prefer to make them without meat as the flavor of the sauteed bell pepper and onions really stands out.
A tip if you are making multiple quesadillas is to make all of the omelets that go inside the quesadilla first. Then you can lightly crisp up the tortillas, add cheese, add the bell pepper and onion omelet and heat it through. That way you can have multiple quesadillas ready in about the same time. You could also place them in the oven on very low heat so that all your quesadillas are hot when served.
A breakfast quesadilla is a delicious crispy flour tortilla filled with an omelet of sauteed bell pepper and onion, eggs, and shredded cheese.
- 1/8 cup sliced or diced, bell pepper (Can be fresh or frozen)
- 2 tbsp sliced or diced, onion (Can be fresh or frozen)
- 2 eggs, scrambled
- 1 flour tortilla
- 3-4 tbsp shredded cheese
- butter or oil for frying
Heat your skillet over medium heat. Once your skillet is warm, add some oil, bell pepper and onion. Once the bell pepper and onion are sauteed, arrange them in the center of the skillet.
Then add your scrambled eggs on top of the pepper and onion mixture and heat until cooked through on the first side and then flip to cook on remaining side.
Move your pepper and onion omelet out of the pan and place on a plate.
Add some more butter or oil and then place your flour tortilla in the pan.
Once your tortilla starts to get crispy, add shredded cheese to one half of the tortilla. Then place your pepper and onion omelet on top of the cheese and fold the tortilla over on top to close.
Once the cheese is melted on the first side, carefully flip your quesadilla to cook on the other side.
Once the second side is lightly browned, remove from skillet and allow to cool.
Once slightly cooled, cut into triangles and add salsa or hot sauce if desired.
We find these quesadillas to really be the best made fresh. You could of course make them up ahead of time and refrigerate or freeze them. We do not know if they will have the same crispy outside that a fresh skillet fried quesadilla would have.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.