Veggie Egg and Cheese Breakfast Quesadillas

• 8 flour tortillas (6-inch)
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 6 large eggs
• 2 tablespoons milk
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder

Steps

1. 1 In a bowl, whisk together eggs, milk, salt, pepper, and chili powder.
2. 2 Heat olive oil in a non-stick skillet over medium heat.
3. 3 Add diced onions and bell peppers, sauté until softened.
4. 4 Pour egg mixture into skillet, scrambling until just set.
5. 5 Place a tortilla in a separate skillet over medium heat.
6. 6 Sprinkle a quarter of the cheese over one half, add a quarter of the egg mixture and veggies, then top with more cheese.
7. 7 Fold the tortilla in half, cook until golden brown on both sides, about 2 minutes per side.
8. 8 Repeat with remaining tortillas.
9. 9 Serve warm with salsa or sour cream if desired.

Equipment

• Non-stick skillet
• T spatula

Variations

• Add crumbled cooked bacon or diced ham for a non-vegetarian option.
• Use Monterey Jack or mozzarella cheese for a different flavor profile.

Substitutions

• Substitute flour tortillas with whole wheat for a healthier option.
• If you don't have bell peppers, use frozen mixed vegetables.

Pairings

• Fresh fruit salad
• Home-fried potatoes

Nutrition

Tips

• For extra veggies, add spinach or mushrooms.
• Use a tortilla press for evenly cooked quesadillas.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freeze wrapped quesadillas for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with fresh fruit for a balanced breakfast.
• Pair with a tangy salsa or creamy avocado spread.

FAQ