Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Breakfast Quesadilla with Soft disorganised Eggs and Avocado Salsa…the best breakfast, any day of the week. Soft disorganised eggs, crisp bacon, jalapeno peppers, cheese, and spinach, stuffed into flour tortillas and hard-baked till golden, crisp, and OH therefore good. High these quesadillas with a spicy avocado and you’ll have yourself an entire breakfast. Bonus? These quesadillas square measure good for storing within the fridge to possess handy for busy mornings.

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

I’m certain you’ve most likely detected, however I tend to sway towards sweet breakfasts and save the savory breakfasts for dinner. I simply love a stack of pancakes, waffles, or French toast over you recognize, however that’s to not say I don’t love eggs too. I truly cook them often…just a lot of for dinner than breakfast.

What am I able to say, I’m associate odd one as expected, and that I love breakfast for dinner. Actually, I like breakfast, sweet or savory, anytime of the day.

Here’s what I even have accomplished. I even have plenty of sweet breakfast recipes here on HBH. And whereas I like all of them (and have a brand new one returning next week…), it’s that point of year after I feel galvanized to additionally share a number of a lot of savory breakfasts. That is wherever today’s quesadilla comes in.

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

I stuffed soft disorganised eggs, crisp bacon, jalapeno peppers, inexperienced peppers, cheese, and spinach (or arugula) into flour tortillas and so hard-baked them up till they were crisp on the surface with melting cheese on the within. the key is that the mixture of jalapeno peppers and inexperienced peppers. It’s smoky, gently spicy, and simply a bit lemony from the picked peppers. DELICIOUS.

Finish these with a contemporary avocado and cilantro lime condiment, and breakfast is complete.

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

  • 6 large eggs
  • 4 whole wheat or regular flour tortillas
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 4 slices cooked crispy bacon, lightly crumbled
  • 1-2 cups baby spinach or arugula
  • 1 tablespoon butter at room temperature
  • 1 can (4 ounce) diced green chiles
  • 1-2 chipotle peppers in adobo, finely chopped
  • 2 tablespoons fresh chopped chives
  • kosher salt
  • extra virgin olive oil, for cooking

  • 1/2 cup fresh cilantro
  • 1 tablespoon fresh chopped chives or green onions
  • 1 jalapeño, seeded and chopped
  • juice from 1 lime
  • 1 avocado, diced
  • kosher salt

  1. Whisk together the eggs and a pinch of salt in a medium bowl.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
  3. In a small bowl, combine the green chiles and chipotle peppers. 
  4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 
  5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 
  6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste. 

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