Breakfast Quesadillas with Scrambled Eggs

• 8 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1 cup shredded cheddar cheese
• 4 (8-inch) flour tortillas
• 2 tablespoons butter

Steps

1. 1 Whisk together eggs, milk, salt, and pepper in a bowl.
2. 2 Heat 1 tablespoon butter in a skillet over medium heat.
3. 3 Sauté bell peppers and onions until softened.
4. 4 Add egg mixture to skillet and cook, stirring gently, until just set.
5. 5 Place one tortilla in a separate skillet over medium heat.
6. 6 Sprinkle 1/4 cup cheese over half the tortilla.
7. 7 Spoon a quarter of the egg mixture on top of the cheese.
8. 8 Fold tortilla in half and cook until golden brown, about 2 minutes per side.
9. 9 Repeat with remaining tortillas, butter, cheese, and egg mixture.
10. 10 Serve warm.

Equipment

• Skillet
• Spatula
• Mixing bowl

Variations

• Add cooked bacon or ham for extra richness.
• Substitute cheddar with Monterey Jack or pepper jack cheese for a different flavor profile.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free option.
• Swap flour tortillas for whole wheat for added fiber.

Pairings

• A cup of freshly brewed coffee.
• Fresh orange juice for a refreshing start to the day.

Nutrition

Tips

• For extra flavor, add a sprinkle of fresh chives or cilantro before serving.
• If you like spice, toss in some diced jalapeños with the peppers and onions.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a skillet.

Serving Suggestions

• Serve with salsa and guacamole.
• Pair with a fresh fruit salad for a balanced meal.

FAQ