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Breakfast Quesadilla with Eggs Recipe

Mexican-American · Main course · 15 min total

A quick and satisfying breakfast quesadilla filled with fluffy scrambled eggs, melted cheese, and your choice of add-ins like bacon or avocado.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• Salt and pepper to taste
• 2 tablespoons butter, divided
• 4 (8-inch) flour tortillas
• 1 cup shredded cheddar or Monterey Jack cheese
• 4 slices cooked bacon, crumbled (optional)
• 1/2 avocado, sliced (optional)
• Salsa and sour cream for serving

Instructions

1. In a bowl, whisk eggs, milk, salt, and pepper until well combined.
2. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Pour in egg mixture and cook, stirring gently, until soft curds form and eggs are just set. Remove from heat.
3. Lay two tortillas on a clean surface. Evenly distribute scrambled eggs over each tortilla, then top with cheese, bacon, and avocado if using. Place remaining tortillas on top.
4. Melt remaining 1 tablespoon butter in the same skillet over medium heat. Carefully place one quesadilla in the skillet and cook until golden brown on the bottom, about 2-3 minutes. Flip and cook until the second side is golden and cheese is melted, about 2 minutes more. Repeat with the second quesadilla.
5. Cut each quesadilla into wedges and serve with salsa and sour cream.

Tips

• For extra flavor, add a sprinkle of chili powder or cumin to the eggs.
• You can substitute any cheese you like, such as pepper jack for a spicy kick.
• To make it vegetarian, omit bacon and add black beans or sautéed vegetables.

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