Mini Breakfast Quesadillas (Print Version)
Golden tortilla pockets with eggs, cheese, and your choice of savory breakfast fillings.
# Ingredients:
→ Base
01 -
2 large flour tortillas
→ Egg Mixture
02 -
4 large eggs
03 -
1/4 cup whole milk
04 -
Salt, to taste
05 -
Ground black pepper, to taste
→ Cheese
06 -
1/2 cup shredded cheese, such as cheddar or Mexican blend
→ Fat for Cooking
07 -
2 tablespoons unsalted butter or cooking oil
→ Optional Fillings
08 -
Cooked bacon, crumbled
09 -
Cooked sausage, chopped
10 -
Diced bell peppers
11 -
Finely chopped onions
12 -
Fresh spinach, roughly chopped
13 -
Sliced avocado
14 -
Prepared salsa
# Steps:
01 -
In a medium bowl, vigorously whisk together the eggs, milk, salt, and ground black pepper until fully blended.
02 -
Heat one tablespoon of butter or oil in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just softly set. Transfer eggs to a plate.
03 -
Wipe the skillet clean and place one tortilla in the pan over medium-low heat. Evenly sprinkle half of the shredded cheese over the surface of the tortilla.
04 -
Spoon the cooked scrambled eggs evenly over the cheese. Top with desired optional fillings such as bacon, sausage, vegetables, or avocado.
05 -
Scatter remaining cheese over the fillings and position the second tortilla on top, pressing gently.
06 -
Increase heat to medium. Cook until the bottom is golden brown and cheese begins to melt, about 2-3 minutes. Carefully flip using a wide spatula, adding more butter or oil if needed, and cook until the second side is crisp and the cheese is fully melted.
07 -
Transfer to a cutting board, slice into wedges, and serve immediately while hot.
# Notes:
01 -
For best results, avoid overfilling to ensure easy flipping and even melting.