Breakfast Quesadillas come together quickly if you prep your ingredients ahead of time and each quesadilla can be customized to suit each person's taste. It's also a great way to use up any meats, cheeses, and veggies at the end of your week.
To save even more time you can assemble the quesadillas, pop them in the freezer and thaw the night before for those mornings when you need something quick and easy. It'll literally take a couple minutes to heat up in the skillet and you can be out the door in no time at all.
We filled our quesadillas with bacon, ham, hashbrowns, and a spinach/arugula mix. These quesadillas make for a hearty meal and will keep you and your kids full of hours.
Breakfast Quesadillas
Adapted From: Thriving Home
Makes 2 Servings
Stars of the Show:
- 4 flour tortillas
- 1 cup shredded sharp cheddar cheese
- 2 fried eggs
- 1 cup spinach/arugula mix
- 4 slices bacon, cooked and crumbled
- ham, cubed and cooked
- 1 cup hashbrowns, cooked
- salt and pepper, to taste
- 2 tbsp butter
And Action:
Lay out two tortillas on parchment paper and sprinkle 1/4 cup of cheese on each. Add an egg, spinach/arugula mix, bacon, ham, and hashbrowns evenly between the two. Sprinkle another 1/4 cup of cheese on top of the ingredients and lay a tortilla on top.
Heat a skillet over medium heat and melt 1/2 tbsp butter.
Slide the quesadilla in the skillet and cook for 3-4 minutes per side. While cooking on one side, butter the uncooked side of the tortilla before flipping. You'll get a really nice crispy tortilla.
Transfer to a plate and cut into quarters. Enjoy!
Freezer Meal:
Assemble the quesadillas and freeze just before cooking. You can layer multiple quesadillas in a gallon size ziplock wrapping each one in parchment paper to keep them from sticking together. Thaw and cook as noted above.
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