Ranch Egg And Cheese Breakfast Quesadillas Recipes
SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Provided by judy2304
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g
BREAKFAST QUESADILLAS
Fluffy eggs and a crispy tortilla make this speedy recipe from Jennifer Evans of Oceanside, California, great for breakfast or brunch. The mild cheese, onions and bacon offer the perfect mix of flavors.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.
Nutrition Facts : Calories 401 calories, Fat 22g fat (9g saturated fat), Cholesterol 357mg cholesterol, Sodium 728mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
BACON AND EGG RANCH-SALSA BREAKFAST QUESADILLAS
These are really good! you can adjust all amounts to taste. Prepare the ranch/salsa mixture well in advance and chill to blend the flavors.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 36m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl stir together the Ranch dressing with the salsa; mix to combine then season with a small amount of salt if desired; cover and chill.
- In a bowl whisk together the eggs and whipping cream until well blended; season with salt and pepper to taste.
- Add in the green onions, bell pepper and chopped pickled jalapenos; mix to combine.
- Heat butter in a large skillet over medium heat.
- Add in the egg mixture; cook without stirring.
- Lift the eggs on the bottom using a spatula to allow more batter to run along the sides of the pan to cook.
- Cover the skillet and continue to cook until the eggs are thickened and set but still moist (do not stir and make certain not to overcook the eggs).
- Slide the eggs onto a large glass plate; set aside.
- Sprinkle about 1/3 cup grated cheese over each tortilla, then top with a fourth of egg mixture.
- Sprinkle with crumbled cooked bacon and then cubed ham.
- Top with about 1/4 cup shredded cheese, then fold the tortilla in half over the filling, press gently to seal.
- Heat a small amount of oil over medium-high heat in a skillet or coat with cooking spray.
- Using a large spatula carefully add in one or two quesadillas at a time and cook for about 3 minutes on each side, or until light golden brown.
- Serve with the salsa mixture.
- Delicious!
Nutrition Facts : Calories 945.6, Fat 70.5, SaturatedFat 22.1, Cholesterol 470.3, Sodium 2118.7, Carbohydrate 44.8, Fiber 4.3, Sugar 6.5, Protein 32
BEST BREAKFAST QUESADILLA
This breakfast quesadilla features bacon, egg, and cheese in a crisp and toasty flour tortilla.
Provided by donnie2
Categories Quesadillas
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
- Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
- Lightly butter one side of each tortilla.
- Warm a separate, dry skillet over medium-low heat.
- Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 29 g, Cholesterol 243.5 mg, Fat 28.8 g, Fiber 1.6 g, Protein 24.9 g, SaturatedFat 13.7 g, Sodium 994.9 mg
RANCH EGG AND CHEESE BREAKFAST QUESADILLAS
These warm fried egg and melted cheese quesadillas make a hearty & satisfying breakfast, lunch, or supper. Very popular in my household. I hope you enjoy, too! Serve with assorted sides of sour cream, fresh tomato slices, lime wedges, my Fresh Pico de Gallo (Salsa Fresca) recipe #117811, Guacamole recipe #112059, and/or hot sauce. Add a cup of soup or pinto beans on the side for extra hungry hard workin' cowboys or cowgirls. Recipe may be doubled, tripled or quadrupled, etc. Muy delicioso!
Provided by BecR2400
Categories Breakfast
Time 20m
Yield 4 Breakfast Quesadillas, 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a little olive oil (more or less oil, to taste) in a frying pan over medium-high heat, then soften the corn tortillas on both sides in the hot oil.
- Remove tortilla from pan onto a paper-towel lined plate.
- Fry an egg in the pan with some added butter (eggs "over-easy" where the whites are set but the yolks are a little runny, are especially tasty in these quesadillas), then put the tortilla back into the pan with the fried egg inside it and generously sprinkle with grated cheddar cheese; heat through briefly on low heat until the cheese melts. Slide out onto a plate and fold the warm tortilla over the fried eggs and cheese (omelet-style); keep warm.
- Repeat with remaining tortillas, eggs and cheese.
- To Serve:.
- Serve quesadillas warm garnished with a sprig of fresh cilantro or lemon thyme, accompanied with your choice of sour cream, fresh tomato, salsa fresca, lime wedges, hot sauce or guacamole. Add a cup of soup or pinto beans on the side, to satisfy very hearty appetites!
- Alternatively, you may layer the fried eggs and cheese between two hot buttery tortillas, fry briefly on one side then carefully flip and fry on the other side until the cheese is melted; slide out onto a warmed serving plate, cut into wedges and serve.
- May be eaten with your fingers, or use a knife and fork; be sure to have plenty of paper napkins handy. Enjoy!
Nutrition Facts : Calories 929, Fat 79.8, SaturatedFat 33.6, Cholesterol 492.4, Sodium 721.4, Carbohydrate 25.3, Fiber 3.8, Sugar 2.7, Protein 30.2
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