Breakfast Quesadillas

My husband and I love breakfast burritos. It's just our thing. Saturday or Sunday mornings are perfect for spending an extra 20 minutes making breakfasts burritos since my husband doesn't have to leave at 6 am. The rest of the week we don't have as much time to prepare breakfast. I don't know about you, but I get sick of "fast" breakfasts, really easily. I can only handle so many bowls of cereal, oatmeal, yogurt, and smoothies.

Last month my son started eating solids. Since we are going the baby-led solids route, it has forced me to eat a very well balanced diet since my child eats whatever I eat. I try to get a big chunk of protein in at breakfast and since we don't eat a lot of meat around our house, we naturally rely on a lot of Greek yogurt and eggs. The other morning I was really wanting a breakfast burrito but wasn't feeling like doing the whole hash brown, meat, cooking and assembly deal, and this recipe was born! It's a great go-to breakfast for something warm, hearty, filling, and quick! I hope you enjoy it as much as we do.

Filling prep:

Gather and finely chop your choice of veggies, totaling a 1/2 cup of chopped vegetables. This is a "clean out your vegetable drawer" meal for me, so I use whatever vegetable leftovers I have in the fridge. It usually ends up being about a 1/4 of an onion, some bell peppers or mushrooms, and spinach. I have also had it with just spinach and tomatoes, so feel free to use your creative juices. Veggie-loaded eggs are a great way to sneak in a serving of vegetables first thing in the day!

Heat sauté pan with 2 teaspoons olive oil over medium heat, add the 1/2 cup finely chopped vegetables (except greens) and sauté until fragrant and soft, roughly 3-5 minutes. Add in a small handful of chopped greens, if using, and a pinch of salt and pepper and sauté for another minute until greens soften. Turn off heat and set aside.

Crack 3 eggs into a small bowl and whisk until well mixed. Add in the 2 tablespoons milk, and a  pinch of salt and pepper. Pour egg mixture back into sauté pan and cook eggs over med-low heat until no longer runny.

Assemble quesadilla:

Heat tortillas on a non stick saute pan or a large griddle. Once warmed, divide your choice of cheese between the four tortillas, and let the cheese slightly melt. Spoon the cooked eggs between the four tortillas, just spooning the mixture onto one half of each tortilla. Fold over the tortilla and cook until the cheese is melted. 

Breakfast Quesadillas 

Recipe by The Everyday Veggies

Serves 4

3 large eggs
Pinch of salt and black pepper

2 tablespoons milk

1/2 cup chopped vegetables 

1/3 cup loosely packed spinach, roughly chopped (small handful)

2 teaspoons olive oil

4 flour tortillas 

3/4 cup cheese (cheddar, Monterrey jack, or mozzarella)

Prepare filling:

Gather and finely chop your choice of veggies, totaling a 1/2 cup of chopped vegetables (your choice of onions, mushrooms, peppers, tomatoes, and greens). Heat sauté pan with olive oil over medium heat, add the vegetables (except greens) and sauté until fragrant and soft (roughly 3-5 minutes). Add in your greens, if using, and a pinch of salt and pepper and sauté for another minute until greens soften. Turn off heat and set aside. 

Crack the 3 eggs into a small bowl and whisk until well mixed. Add in the 2 Tablespoons of milk, and another pinch of salt and pepper. Pour egg mixture back into sauté pan on med-low heat and cook eggs through to your liking.

Assemble quesadilla:

Heat your tortillas on a non stick saute pan or a large griddle. Once warmed, divide your choice of cheese between the four tortillas, and let the cheese slightly melt. Spoon the cooked eggs between the four tortillas, just spooning the mixture onto one half of each tortilla. Fold over the tortilla and cook until the cheese is melted. 

Serve immediately. Topping options: salsa, sour cream, pico de gaillo, and salsa verde.