Breakfast Quesadilla

By Chad Carns

Your Friday Night In date just stayed over to Saturday morning. What do you do?

It’s time to fry up some eggs, veggies and a few tortillas to keep this party going! You probably have a few tortillas in the fridge left over from taco night. Now is a great time to serve up a twist on traditional scrambled eggs. It’s so simple.

I love grilling tortillas first thing in the morning. A cast iron, stovetop grill does the trick for my city apartment. The crisp tortilla creates an exciting crunch that glides the silky egg mixture into your mouth. Peppers and corn add another dimension of flavor and texture. Try this version with gluten-free tortillas.

INGREDIENTS

4 tortillas (gluten-free)
2 T olive oil
1/2 c red and green peppers, diced
4 oz bacon, chopped
4 eggs
2 oz cheddar cheese, shredded

DIRECTIONS:

Fry tortillas on each side. Remove. Sauté peppers and bacon for 5 minutes. Drain grease.  Whisk eggs. Stir eggs into skillet until fluffy. Add cheese and cilantro. Place egg mixture on top of one tortilla. Place second tortilla on top. Repeat.

Breakfast Quesadilla
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Skill Level2
Cost2
Effort2
Time2
Impress Your Date 4

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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