This classic Breakfast Quesadillas Mexican staple is one of the most versatile foods I can think of, and it doesn’t matter which version you choose; either will be fantastic. There are so many variations on this theme that I could write a book about them all.
The first thing I love about this dish is how versatile it is – you can use the ham or cheese to make it any way you want. I like to add salsa to mine and some sour cream and some chopped cilantro. And you can do just that.
You can put other things in your quesadillas include sour cream or cheese sauces for a little extra taste. Another great thing about breakfast quesadillas is how easy they are to make.
Since the cheese and ham are usually sliced or cut into very thin slices. The whole process can be done in a few minutes flat. And you can easily have a great breakfast before lunch or dinner.
My favorite thing about breakfast quesadillas is that they can easily be made vegetarian as well. Most people assume that since the cheese and ham are not meat that they cannot be vegetarian.
Read also Breakfast Egg Cups.
The fact of the matter is that cheese and ham are actually a very healthy snack item and are also great for those trying to stick to a low-fat diet. When they are paired with a healthy salad, you can have something nice and filling for your lunch.
Another great thing about breakfast quesadillas is that there are so many different ways that you can prepare them. You can make them in tortilla shells, inside a burrito, in a quesadilla sandwich, on top of baked beans, or even on a sandwich.
Ham, Egg and Cheese Breakfast QuesadillasCourse: BreakfastCuisine: MexicanDifficulty: Easy
If you are a lover of great Mexican food like I am, you have undoubtedly tried a variation of the “ham, egg and cheese” breakfast quesadilla.
1 tablespoon olive oil
4 tangerines, peeled and segmented
1/2 cup blueberries
1/2 cup raspberries
1/2 cup shredded reduced-fat cheddar cheese
4 4-inch whole-wheat tortilla
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 large eggs, lightly beaten
1 cup chopped broccoli florets
1 cup diced ham
2 cloves garlic, minced
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.
- Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste.
- Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions.
- Layer half of each tortilla with the egg mixture; sprinkle with cheese.
- Fold in half and place onto the prepared baking sheet.
- Place into oven and bake until the cheese has melted, about 5-6 minutes.
- Place quesadillas, raspberries, blueberries, and tangerines into meal prep containers.
- *Refrigerate for up to 3 days. The quesadillas can be reheated in the microwave in 30-second intervals until heated through.
They are also a great idea if you want something light for lunch and something spicy for dinner. Make sure to check out my other great recipes for breakfast quesadillas!
I have a number of them, ranging from a basic version with the basic ingredients to a more creative version that offers more than the standard ham and cheese: cheese and ham and a variety of different toppings. You can even add a little salsa to make them a little more interesting. Reference damndelicious.