Here’s a new take on Scrambled Eggs and Toast that your kids are sure to love! Heck, I even love em’!
Years ago while visiting relatives in Mexico, they made these delicious Breakfast Quesadillas (of course with homemade tortillas) and I’ve been making them ever since! They’re easy to whip up on busy school mornings or perfect for brunch on Sunday. Add whatever fillings you’d put into your morning omelet and you have a tasty, filling breakfast in minutes.
First, scramble up some eggs. Depending on how many people you’re feeding, will determine how many eggs you’ll need. I was making a bunch on this particular morning so I used 6 eggs. Add a splash of milk and salt and pepper to the eggs before placing in warm pan.
Do not over cook. I repeat: DO NOT OVERCOOK. There is nothing worse than a dried out, rubbery egg. Cook your eggs until they are just set and still glossy. They will continue to cook once you remove them from the burner and on your quesadilla. So, don’t over do it!
OK…now that we’ve gotten that out of the way. Add 1 tortilla to a pan coated with cooking spray or a splash of oil. Don’t over do this step either. Add eggs to tortilla and top with your favorite cheese. You could also add spinach, mushrooms, ham or whatever else floats your boat. My kid like em’ plain, so that’s what we did today.
Add another tortilla to the top and cook until the underside is just starting to brown. In my opinion, these are best not too toasty.
At this point you can just hang out for a minute and enjoy a sip of coffee. Just remember to NOT over brown!
Add some spray to the top tortilla and then flip, cooking until just starting to brown.
That’s it! Remove from pan and cut into triangles.
Serve with some fresh fruit and a glass of OJ and your kids are gonna love you!
* If you’re a big fan of quesadillas, make sure to try out my no-fail Spinich and Black Bean Quesadillas, too!