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Breakfast Quesadillas

Delicious and customizable breakfast quesadillas filled with cheese, eggs, and optional veggies or protein, served crispy and golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Tortilla and Fillings
  • 4 pieces tortillas For the quesadilla base.
  • 1 cup shredded cheese (cheddar or Monterey Jack) For a gooey texture.
  • 4 pieces eggs Base protein.
  • 1/2 cup cooked and crumbled halal breakfast sausage or diced veggies (optional) For added flavor.
  • 1/4 cup diced bell peppers Adds crunch and flavor.
  • 1/4 cup diced onions For additional flavor.
  • to taste Salt and pepper For seasoning.
  • Vegetable oil or butter for cooking For cooking the quesadillas.

Method
 

Preparation
  1. Start by cracking the eggs into a bowl. Add a pinch of salt and pepper, then whisk until blended. If you're using halal sausage or any other veggies, prepare them in advance.
Cooking the Eggs
  1. Heat a skillet over medium heat and add a little oil or butter. Pour in the eggs and scramble until they are fluffy but still soft, about 3-4 minutes.
Assembling the Quesadillas
  1. Place a tortilla on another cooking surface. Sprinkle a layer of cheese directly over the tortilla.
  2. Add a generous helping of the scrambled eggs, your choice of optional protein or veggies, and another sprinkle of cheese. Top with another tortilla.
Cooking the Quesadillas
  1. Carefully flip the quesadilla after about 2-3 minutes or until crispy and golden. Cook the other side for another 2-3 minutes until it’s crispy and the cheese has melted.
Serving
  1. Cut the quesadilla into wedges and serve warm with your favorite sauces or dips.

Notes

Experiment with pepper jack cheese for a spicy kick or use fresh spinach instead of bell peppers for a healthier twist. Avoid overfilling the quesadilla to make flipping easier. Store leftovers in an airtight container for up to 3 days, or freeze them for up to a month. Reheat on a skillet for best texture.