Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 1/2 cup cooked and crumbled breakfast sausage or bacon (optional)
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup cooked and diced potatoes (optional)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter (for cooking)
- Salt and pepper to taste
Instructions
- Prepare the Filling:
- In a bowl, whisk together the eggs and milk. Season with salt and pepper.
- Heat a skillet over medium heat and add a small amount of oil or butter. Pour in the egg mixture and cook, stirring occasionally, until the eggs are fully cooked and scrambled. Remove from heat and set aside.
- Cook Vegetables and Meats (if using):
- In the same skillet, add a bit more oil if needed and cook the diced bell peppers and onions until softened, about 3-4 minutes.
- If using cooked potatoes, add them to the skillet to warm through. Add the cooked sausage or bacon if desired.
- Assemble the Quesadillas:
- Lay out the tortillas on a clean surface. Sprinkle half of the cheese evenly over one half of each tortilla.
- Top the cheese with scrambled eggs, cooked vegetables, and meat if using. Sprinkle the remaining cheese on top of the filling and fold the tortillas in half to cover the filling.
- Cook the Quesadillas:
- Wipe out the skillet and heat it over medium heat. Add a bit of oil or butter.
- Place the folded quesadillas in the skillet and cook until the tortillas are golden brown and the cheese is melted, about 2-3 minutes per side. Press down gently with a spatula to ensure even cooking.
- Serve:
- Remove the quesadillas from the skillet and let them cool slightly before slicing into wedges. Serve with salsa, sour cream, or avocado slices if desired.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
- Fat: 22g
- Carbohydrates: 35g
- Protein: 20g