easy breakfast recipe – A cook named Rebecca

I woke up this morning craving delicious breakfast quesadillas! You know, the ones with scrambled eggs, cheese, meats and whatever you like! These are truly delicious. The flour tortillas are thin allowing them to get crispy on the outside, which I really like in a quesadilla. You know how some flour tortillas are thick? These aren’t and they make a difference in the outcome. I like mine with a little “char” here and there” however, you crisp yours how you like. Isn’t that what recipes are about…following your likes and dislikes, substituting, adding on, switching it up a little?

I love these easy and delicious breakfast quesadillas!

Let’s talk about the flour tortillas. To get the result I wanted I use the uncooked flour tortillas I get in the refrigerated section of my grocery store or there are some that are not cooked in the section where all tortillas are placed. These are what I use:

These are from HEB in the refrigerated section. They are ready to cook. Or these are really good too.

How to cook flour tortillas

Here is a video of actually making flour tortillas from scratch. If you buy the prepared ready to cook flour tortillas I mentioned…..watch the video to see how to cook them. https://youtu.be/QFQzYRF36og. Because you are cooking these flour tortillas twice if using the “ready to cook”, after the puff and lightly browned, I remove from the griddle, build my quesadilla, then place back on the griddle to brown on both sides and melt the yummy cheese!

Let’s talk about fillings

Here are some great cheeses to use in quesadillas:

Pepper jack
Colby Jack
Asadero
Cheddar cheese
Chihuahua Cheese
Pepper Jack Cheese
Fresh Mozzarella
Queso Fresco
Cotija Cheese
Colby Jack Cheese

Here are some great meat fillings:

Chorizo
Pork sausage
Bacon
Shredded chicken
Link sausage thinly sliced

Additional ingredients to enhance your quesadilla:

Roasted corn
Refried Beans
Black Beans
Sautéed red, yellow, green peppers
Hatch Green chile
Thinly sliced jalapeno

What should I serve with the Quesadillas?

A quesadilla is a mean in itself! However, I like to serve them with sliced avocado or guacamole. Salsa is a must in my opinion! I have to have sour cream too!

More recipes?

Need another quesadilla recipe? These fried egg quesadillas are wonderful! That crispy tortilla just changes it up completely and takes it to a new level. Here’s the link: The Best 10 Minute Breakfast – Fried Egg Quesadilla

Here’s the recipe for these delicious quesadillas. Enjoy!

Condiments:

Here is a quick pico de gallo recipe I like to top the quesadillas: http://pico de gallo

Guacamole#1 – delicious guacamole!

I hope you try these recipes soon!

Breakfast Quesadillas

Fresh flour tortillas, crisped on the outside, willed with eggs, cheese and meats of your choice

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Servings: 2

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

4 Flour tortillas, thin preferably uncooked
4 large or extra large eggs
1 tbsp butter
1/2 red bell pepper, diced (other vegetable of your choice)
1/2 green bell pepper, diced
1/2 small white onion (you can use green onions; if your onions are large 1/4 is adequate)
1/4 lb. sausage, bacon or meat of your choice
1/4 lb. or the amount you desire grated cheese of your choice; I used cheddar)
olive oil for sauteing your vegetables
salt and pepper

Equipment

griddle, iron skillet, Camal

Method

If you are using fresh made flour tortillas as I described in the content of the post, cook them according to the package instruction. After they puff, and they have lightly toasted on each side, remove them and set them aside to be used to build your quesadilla.
If you are using already cooked flour tortillas, place them on the griddle and lightly toast them on one side that you will build your quesadilla on. You'll lightly cook them to just brown a little so that the inside is not a raw tortilla. You can finish the browning on the outside after you have filled your quesadilla.
Grate your cheese and set aside.
Add 4 eggs to a dish and beat with a whisk, or fork until well mixed
In a skillet add about a tablespoon of oil and the table spoon of butter. Sauté the onions, peppers and any other vegetable you are using until the onions are translucent. Lightly season with a little salt and black pepper. Remove from the skillet and set aside.
Add your sausage to the same skillet, breaking it up with a spoon or spatula. Add to the vegetable mixture and combine.
Wipe your skillet out and add a tablespoon of butter. Cook your eggs to a soft scramble. You do not want to overcook because they will continue to cook while you are finishing the quesadilla on your griddle, Comal or skillet.
On a clean flat surface, lay 2 tortillas down with the browned side up. Add half of the grated cheese to the bottom tortilla, spreading to the edges. Add the vegetable and meat mixture, the scrambled eggs, all going to the edge of the tortilla. Top with the remaining cheese, then top with the final tortillas with the browned side in.
Heat your Comal, skillet or griddle to medium high. Carefully so that your ingredients don't fall out, move to your heated griddle. Allow the quesadilla to cook on one side until golden brown, gently turn and cook on the other side until golden brown and your cheese has melted. Alternatively, if you want to have your griddle heated to a low heat, you can build your quesadilla on the griddle itself. I like to do it off because I don't want that first side to brown too fast, but do what works for you. If you do build it on a lightly heated griddle, once you have completed with the final tortilla on top, increase your heat to medium to medium high, being careful not to burn the tortilla.
When both sides are golden brown, your cheese is melted, remove to a cutting board and slice into the number of pieces you like. Serve with your choice of salsa, Pico de Gallo, sour cream or Mexican Crema, and guacamole or sliced avocado.
Enjoy!

Breakfast Quesadillas

These pancetta, egg and cheese boats are from leftover wheat bolillo rolls I used the other day when making a Mexican Torta. I love to use things on hand. These are filled with an egg custard, onions, peppers, spinach, pancetta and cheese.

I removed much of the bread in the middle, making sure to not go all the way through so they won’t leak your egg custard. Then I layer with a slice of swiss cheese (didn’t have any gruyere) then I pour the egg custard in, then divide the filling among the boats. This is also the perfect on the go breakfast dish.

love these easy pancetta, egg and cheese boats.

I saw this recipe from the blog Fork and Spoon, who btw have many great recipes. They call them the original baked egg boats recipe, which likely is. So my recipe is from their recipe, I just changed a few things.

These boats are pretty much quiche that the bread is your crust. I did not have a baguette or other French bread but that may work better than these for a crowd. If using a baguette, you’d want it to be about 10-12 inches. You would hollow out the French bread the same making sure you don’t go all the way through. These sourdough baguettes would be good: https://amzn.to/3mG2fdJ. They are 10 inches.

Other combinations you may like:

sliced and sautéed mushrooms, diced shallots, and spinach
caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
diced and sautéed bell peppers, crumbled feta, and spinach or kale
sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese

Like these I had made earlier with ham, red peppers, fresh spinach and cheddar cheese! Delicious!

These are the Torta’s I made the other day with this Bolillo bread and they were amazing! amazing torta – a mexican street food favorite

love these easy pancetta, egg and cheese boats.

Need other breakfast recipes? Try these:

Here’s the recipe for these delicious breakfast boats.

love these easy pancetta, egg and cheese boats.

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Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

2 sourdough demi baguettes or any bread you can fill like I did
6 eggs
1/3 cup heavy cream
2 ounces finely diced pancetta
2 thinly sliced green onions
4 ounces gruyere or other swiss cheese
pinch of salt (pancetta can be a little salty)
fresh ground black pepper

Method

Preheat oven to 350 degrees.
Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.