My family gets excited when we’re all together for breakfast, and the reason for their excitement is that I make the Ultimate Breakfast Quesadilla. Mmm . . . my mouth is watering just thinking about it. Our whole house is gonna smell like Quesadilla GOODNESS!
Ingredients for the Ultimate Breakfast Quesadilla:
- Flour Tortillas, 24 count, 10-inch
- White Onion, medium, chopped
- Bell Pepper, medium-sized, chopped
- Mushrooms, sliced (canned or fresh)
- Cheddar and / or Monterrey Jack Cheese, 1/2 pound, shredded
- Eggs, 6
- Bacon, 1 pound
- Picante Sauce (homemade is best) Check back on NerdyMamma soon for our Picante Sauce recipe
Ultimate Breakfast Quesadilla Coming Up!
- Cook the bacon, remove from skillet, and set aside to cool.
- Shred the cheese (I prefer to use both Cheddar and Monterrey Jack).
- If you’re using fresh mushrooms, wash, slice and place on a paper towel to drain. If you’re using canned mushrooms, open and drain.
- Pour all except 1/4 cup bacon grease out of the skillet.
- Preheat your George Foreman Quesadilla Maker, according to manufacturer’s directions.
- Chop the onion and bell pepper, and sautee with mushrooms, over low heat (in the same skillet you cooked the bacon in) until tender. Remove the onions, bell pepper, and mushrooms to a paper towel-covered plate.
- Break 6 eggs into a small mixing bowl and whip with wire whisk until thoroughly mixed. Pour into preheated skillet (still using the same skillet the bacon was cooked in), and stir over low heat until eggs are firm, and no longer runny.
- Crumble the bacon.
- Place one flour tortilla in the Quesadilla Maker and layer with scrambled eggs, bacon, onion-bell pepper-mushroom mixture, shredded cheese. Place another flour tortilla on top. Close Quesadilla Maker and cook according to manufacturer’s directions.
- Serve with picante sauce.
- Repeat step # 9 until all Quesadilla enthusiasts are fed.
This recipe should make 12 Quesadilla’s. Serve one Quesadilla per person.
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Yield: 12
Ultimate Breakfast Quesadilla
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
My family gets excited when we're all together for breakfast, and the reason for their excitement is that I make the Ultimate Breakfast Quesadilla. Mmm . . . my mouth is watering just thinking about it. Our whole house is gonna smell like Quesadilla GOODNESS!
Ingredients
- Flour Tortillas, 24 count, 10-inch
- White Onion, medium, chopped
- Bell Pepper, medium-sized, chopped
- Mushrooms, sliced (canned or fresh)
- Cheddar and / or Monterrey Jack Cheese, 1/2 pound, shredded
- Eggs, 6
- Bacon, 1 pound
- Picante Sauce, homemade is best Check back on NerdyMamma soon for our Picante Sauce recipe
Instructions
- Cook the bacon, remove from skillet, and set aside to cool.
- Shred the cheese (I prefer to use both Cheddar and Monterrey Jack).
- If you’re using fresh mushrooms, wash, slice and place on a paper towel to drain. If you’re using canned mushrooms, open and drain.
- Pour all except 1/4 cup bacon grease out of the skillet.
- Preheat your George Foreman Quesadilla Maker, according to manufacturer’s directions.
- Chop the onion and bell pepper, and sautee with mushrooms, over low heat (in the same skillet you cooked the bacon in) until tender. Remove the onions, bell pepper, and mushrooms to a paper towel-covered plate.
- Break 6 eggs into a small mixing bowl and whip with wire whisk until thoroughly mixed. Pour into preheated skillet (still using the same skillet the bacon was cooked in), and stir over low heat until eggs are firm, and no longer runny.
- Crumble the bacon.
- Place one flour tortilla in the Quesadilla Maker and layer with scrambled eggs, bacon, onion-bell pepper-mushroom mixture, shredded cheese. Place another flour tortilla on top. Close Quesadilla Maker and cook according to manufacturer’s directions.
- Serve with picante sauce.
- Repeat step # 9 until all Quesadilla enthusiasts are fed.