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.
1/2medium tomatoflesh removed, diced into small pieces
2large eggs
salt and pepperto taste
1/2cupshredded Mozzarella cheesedivided
1large10" 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).