breakfast quesadilla

Amys Gluten Free Pantry

Cheese makes this nice and gooey, but feel free to omit it. This is great on the weekends, with a side of Sweet Potato Hash.

Prep time: 10 minutes
Total time: 15 minutes
Yield: Serves 2

2 eggs, whisked until smooth
2 rice tortillas (I use Trader Joe’s brand)
2 tsp. grapeseed oil, butter or butter substitute (Earth Balance)
2 pieces turkey or regular bacon, cooked and crumbled optional or replace with veggies
1/2 c. shredded cheddar or jack cheese optional

salsa and guacamole if desired
cilantro for garnish

  1. Heat oil or butter in a skilled and scramble eggs until desired doneness. Because they will get another heating, I like to slightly undercook the eggs. Remove eggs and set aside.
  2. Using a heavy bottomed skillet (I use cast iron), add 1 tsp. olive oil. When hot, set a tortilla in skillet and cover with egg, cheese and crumbled bacon. Top with remaining tortilla.
  3. Heat for 3 minutes per side on medium heat.
  4. Slice into 6 slices, like a pizza and serve with a sprinkle of cilantro and a side of salsa and guacamole.
    If you want to make this vegetarian, simply omit the bacon and add sauteed vegetables like onions, scallions, broccoli and peppers.

Posted in breakfast | Tagged , , , , | 1 Comment

One Response to breakfast quesadilla

  1. Erin says:

    I REALLY love making this for dinner too :).

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