These Breakfast quesadillas are delicious and super satisfying. These are easy to put together and can be made in bulk and frozen. So not for another day you would skip your breakfast. Soft scrambled eggs, breakfast sausage, cheese, bacon, and green onion, these quesadillas are quite filling. We love these a lot and I make it quite frequently with variations in filling. Serve these with some sour cream, fresh salsa, or with avocado dip. Here is a vegetable loaded version, another all-time favorite with a spicy vegetable bean filling.
What is a breakfast quesadilla?
This has got its name from the Breakfast Quesadilla at TacoBell. This is in size similar to the regular quesadilla. What gives it the moniker of ‘breakfast’ is the choice of fillings like sausage, egg, and cheese. These filings are associated with morning breakfast staple ingredients. Hence the name. For the basic version, you need tortillas, eggs, and cheese. But I generally add breakfast sausage to increase the protein content.
eggs, cheese, bacon Breakfast sausage with Onion and red bell pepper Cooked Mushrooms Cooked Spinach Chopped Avocado
Start with cooking chopped bacon until crispy. Discard bacon grease and melt some butter in it. Beat egg with salt, pepper, and a splash of full-fat milk. Adding milk to eggs keeps them soft and fluffy. Cook egg just until is done. Eggs cook fast and in no time they get overcooked. So the trick to cooking creamy soft eggs is to cook it on medium-low heat. After pouring the beaten egg into the pan, it starts to set on the sides. The moment it starts to set break it using a spatula and keep stirring continuously. When the egg looks just set and still creamy take the pan out. The next step is to cook the sausage along with onion and peppers. In an empty pan cook sausage, onion, and peppers until the onion has softened and sausage is cooked through. Grated, crumbled or sliced cheese works well. Cheese by itself provides enough flavour and this is why just cheesy quesadillas are popular. Sprinkle enough of them and you will love those cheese strands when you pull apart those quesadillas.
Tips to avoid a soggy Quesadilla
A common reason why people get a soggy quesadilla is that they overdo the butter or oil bit. Lightly butter or oil your skillet – this is the key behind crispy quesadillas. If you go heavy on butter/oil, initially you might see a cooked and crispy exterior. Eventually, during the cook, they will ooze out. This extra oil tends to soften and make the outsides of the quesadilla soggy.
You can also refrigerate them for up to a week. When it is time to serve frozen/refrigerated quesadillas, follow the below steps:
Reheat them in a microwave or pan. Reheating them in a pan gives a crispy finish to the quesadilla. You have to lightly butter a pan or griddle and heat the quesadilla on it. Turn it once by allowing 5-6 minutes on each side. This allows the cheese inside them to melt enough to get a cheesy bite. Doing it in a microwave will not make it crispy.
