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Simple Egg and Cheese Breakfast Quesadillas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make-ahead breakfast quesadillas with cheesy egg omelet, peppers, and onions.
Ingredients:
  • 4 large eggs, divided
  • 3 tablespoons milk, divided
  • 2 teaspoons butter, divided
  • 0.25 cup diced green bell pepper
  • 0.25 cup diced onion
  • 2 (1/2 inch thick) slices processed cheese (such as Velveeta®), divided
  • 4 (6 inch) flour tortillas
Instructions:
  • Whisk 2 eggs with 1 1/2 tablespoons of milk in a bowl.
  • In a 6-inch frying pan over medium heat, melt 1 teaspoon of butter until sizzling. Cook bell pepper and onion until the onion turns translucent, approximately 5 minutes. Transfer half of the mixture to a bowl and set aside.
  • Gently pour the egg mixture and half of the vegetable mixture into the skillet. Tilt the pan and delicately push the sides of the egg away from the pan without breaking it, allowing the uncooked egg to spread. Repeat with all four sides until the bottom is set, approximately 2 minutes. Carefully flip over and cook until lightly browned, for an additional 1 to 2 minutes.
  • Place the omelet on a tortilla, then return it to the pan. Add a slice of cheese on top of the omelet and cover with another tortilla. Cook until the bottom is golden brown, around 2 minutes. Flip and brown the other side for about 1 minute. Transfer the quesadilla to a plate and cut into 4 sections.
  • In a bowl, whisk 2 eggs and 1 1/2 tablespoons of milk together. Grease the pan with 1 teaspoon of butter. Layer the reserved vegetables, remaining cheese, and tortillas as before.

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