• Bettina Applewhite

Cheesy Breakfast Quesadilla

This is a quick and easy breakfast meal that is on your child's plate in less than 5 minutes. Cheese and fun to start the day? Yes, please.


This breakfast is so great and gooey and yummy. Because it's so easy to make you don't even need to really meal prep to make it any faster from fridge to table. It's also a great handheld food so you can eat it running out the door (or to your virtual class). It's great for busy kids on the go. But I must admit that I love it too. Maybe I'm just a big kid.


To make these quick and easy breakfast quesadillas:


Melt 1 Tbsp of Butter in a skillet just big enough to hold a whole tortilla.


Lightly beat 2 eggs in a small bowl and season with salt and pepper. Pour the eggs into the hot skillet. Don't scramble. Cook for 30 - 60 seconds until just set.



Lay the tortilla flat on top of the slightly cooked eggs. Cook for an additional minute until eggs are cooked through. (Adding the tortilla before the eggs finish cooking helps the eggs adhere to the tortilla. Don't want those eggs falling out while eating.)



Flip the egg and tortilla combo over in the pan so that the eggs are facing up. Add 1/2 cup of shredded jack and cheddar cheese to one side of the tortilla.



Fold the tortilla in half and cook for 1 minute on each side until browned and toasted and cheese has melted.



Cut into 3 - 6 slices, depending on the size of your tortilla. Serve with salsa and fresh fruit for a complete breakfast.



*Did you know that this whole wheat cheesy breakfast quesadilla meets the requirements for part of the national school breakfast program? The national school breakfast program started in 1966 as a pilot project. It was made permanent in 1975. The breakfast program requires that the grains offered must be whole grains. Whole grains provide fiber and B vitamins that are removed during the refining process to make white flour.


Easy Cheesy Breakfast Quesadilla

Makes 1 Quesadilla


Ingredients

1 Tbsp Unsalted butter

1 Whole wheat tortilla

1/2 Cup Shredded Jack and Cheddar Cheese

2 Eggs, lightly beaten

Salt & Pepper


Steps

  1. Melt butter in a skillet just big enough to hold a whole tortilla. Season eggs with salt and pepper to taste. Pour the eggs into the hot skillet. Don't scramble. Cook for 30 - 60 seconds until just set.

  2. Lay the tortilla flat on top of the slightly cooked eggs. Cook for an additional minute until eggs are cooked through.

  3. Flip the egg and tortilla combo over in the pan so that the eggs are facing up. Add 1/2 cup of shredded jack and cheddar cheese to one side of the tortilla.

  4. Fold the tortilla in half and cook for 1 minute on each side until browned and toasted and cheese has melted.

  5. Cut into 3 - 6 slices. Serve with salsa and fresh fruit for a complete breakfast.


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