Such a beautiful and filling breakfast. These Crispy Breakfast Quesadillas are crispy on the outside and soft and cheesy on the inside!
We enjoyed eating these so much! My kids' mouths were full as they were chewing, so when I asked them how they liked their breakfast, all they could do was give me two thumbs up and nod their heads.
Like our Puff Pastry Breakfast Roulade, these would be great for lunch too. They are so quick to make and easy to pack. They can be prepared in the evening and reheated in the oven (to keep the crispiness) in the morning.
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Ingredients and Possible Substitutions:
- 2 bacon slices, diced - these can be pork or turkey bacon. Bacon can be substituted for ham or turkey/chicken bologna. You can also use packaged bacon bits and skip the step to cook the bacon.
- 100 grams sliced button mushrooms
- 1/2 medium tomato, flesh removed and diced into small pieces
- 2 large eggs - or, you can use 1 large egg and add 1/4 cup of egg whites. If you would like to skip using egg yolk altogether, use 1/3 cup of egg whites.0
- salt and pepper, to taste - I don't add salt to the eggs. The bacon and Mozzarella cheese have plenty of salt. Pepper is good for a little spice. I do only add a small pinch of salt to the mushrooms, after cooking them.
- 1/2 cup shredded Mozzarella cheese, divided - we'll be adding shredded cheese twice. Once to make the tortilla "glue" to the egg and another time to make the egg stick together as a quesadilla. Plus, it's more cheesy goodness this way! Mozzarella cheese can be substituted for cheddar. I purchase shredded cheese in a package and save time shredding.
- 1 large (10" in diameter) flour tortilla - may be substituted for whole grain or whole wheat.
Preparation:
- Heat a 10" skillet over medium heat. Cook the bacon until browned. Transfer bacon to a large plate lined with a paper towel, reserving some grease on the pan. Pat the bacon dry with the paper towel to remove any excess grease. If using cooked ham, bologna, or bacon bits, skip this step.
- Using the reserved grease on the skillet (or add cooking oil if not using bacon), saute the mushroom slices until softened and lightly browned. Add a small pinch of salt and the diced tomato pieces, stir together with the mushrooms and transfer to the plate with the cooked bacon.
- In a small mixing bowl whisk (or beat with a fork) 2 eggs and salt and pepper (optional), Transfer the eggs to the skillet and swirl to spread evenly. Sprinkle with the bacon (or the other meat pieces you are using), mushrooms, and tomato.
- Once the eggs are almost cooked (little runny egg yolk on top), sprinkle with about half of the shredded cheese and cover with the flour tortilla, pressing lightly. Cover the pan with a large plate, about the size of the pan, and carefully and gently flip the tortilla over to the plate, returning to the pan with the tortilla side down. Or, you may use a large spatula to flip the tortilla to the bottom of the pan.
- Sprinkle the top of the egg with the remaining shredded cheese and fold the tortilla in half. Both sides of the tortilla should be golden brown and crispy. You may want to sautee both sides a little longer to achieve the crispiness you desire, being careful not to burn.
Serving suggestions:
Try these breakfast quesadillas with sour cream, Pico de Gallo, or our quick blender guacamole recipe. Simple sour cream is my personal favorite!
You can add a little diced green onion to the sour cream as well.
Try these other breakfast recipes:
The Recipe:
Recipe
Crispy Breakfast Quesadillas
Such a beautiful and filling breakfast. These Crispy Breakfast Quesadillas are crispy on the outside and soft and cheesy on the inside! These would be great for lunch too. They are so quick to make and easy to pack.
Ingredients
- 2 pork bacon slices diced
- 100 grams sliced button mushrooms
- 1/2 medium tomato flesh removed, diced into small pieces
- 2 large eggs
- salt and pepper to taste
- 1/2 cup shredded Mozzarella cheese divided
- 1 large 10" flour tortilla
Instructions
- Heat a 10" skillet over medium heat. Cook the bacon until browned. Transfer bacon to a large plate lined with a paper towel, reserving some grease on the pan. Pat the bacon dry with the paper towel to remove any excess grease. If using cooked ham, bologna, or bacon bits, skip this step.
- Using the reserved grease on the skillet (or add cooking oil if not using bacon), saute the mushroom slices until softened and lightly browned. Add a small pinch of salt and the diced tomato pieces, stir together with the mushrooms and transfer to the plate with the cooked bacon.
- In a small mixing bowl whisk (or beat with a fork) 2 eggs and salt and pepper (optional), Transfer the eggs to the skillet and swirl to spread evenly. Sprinkle with the bacon (or the other meat pieces you are using), mushrooms, and tomato.
- Once the eggs are almost cooked (little runny egg yolk on top), sprinkle with about half of the shredded cheese and cover with the flour tortilla, pressing lightly. Cover the pan with a large plate, about the size of the pan, and carefully and gently flip the tortilla over to the plate, returning to the pan with the tortilla side down. Or, you may use a large spatula to flip the tortilla to the bottom of the pan.
- Sprinkle the top of the egg with the remaining shredded cheese and fold the tortilla in half. Both sides of the tortilla should be golden brown and crispy. You may want to sautee both sides a little longer to achieve the crispiness you desire, being careful not to burn.
Notes
- These are great to serve with sour cream, Pico de Gallo, or guacamole
- To keep the tortilla crispy, these breakfast quesadillas can be reheated in a preheated oven at 375°F until the cheese has melted and the quesadillas have cooked through - about 5 minutes (depending on your oven).
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 40gProtein: 38gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 16gCholesterol: 423mgSodium: 1357mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!
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