Good morning, sunshine! ☀️ Are you looking for some breakfast inspo?! 🥚🍳 If so, then you’ll have to give my viral Breakfast Quesadilla recipe a try! It’s the perfect meal idea for a busy morning, when you want breakfast on the go!
This dish couldn’t be easier to make, comes together in under 10 minutes and uses a handful of simple ingredients. This one skillet quesadilla is loaded with fluffy eggs, savoury ham, fresh spinach and melted cheese and is enclosed in a crispy and crunchy flour tortilla. Talk about a flavourful and satisfying mouthful!
Despite its name, this quesadilla works equally well for lunch, dinner or even as a snack! So, let me show you how it’s done. Grab a spoon and come and cook with me! For other fun and exciting breakfast ideas, check out my Crustless Quiche, Pizza Egg Muffins, Almond Pancakes, Eggs in Purgatory, and Apple Cinnamon Dutch Baby recipes!
Prep Time: 2 minutes
Cook Time: 4 - 5 minutes
Total Time: 6 - 7 minutes
Serves: 1
Ingredients:
2 large eggs
Salt and freshly ground pepper, to taste
1/2 Tbsp extra virgin olive oil
1 scallion
1 10” flour tortilla
1 slice Prosciutto Cotto (See Notes below)
Handful of fresh spinach
1/4 cup Monterey Jack cheese, grated (See Notes below)
Drizzle of your favourite hot sauce (optional)
Instructions:
Let’s Get Crackin’: Crack 2 eggs into a small bowl and season with salt and pepper. Using a whisk or fork, beat the eggs until well combined and set aside.
Preparing the Scallion: Cut off the root end of the scallion and discard. Thinly slice the scallion, separating the white and green pieces.
Add 1/2 Tbsp olive oil to a medium 10” non-stick skillet, set over medium heat. Once hot, add the scallion (white pieces) and cook for 1 minute or until softened.
Making the Quesadilla: Pour the beaten eggs into the skillet, ensuring that the eggs are evenly distributed over the base of the skillet. Cook the eggs for 30 seconds or until they start to bubble and are slightly set.
Then, lay the flour tortilla over top and, using the back of a spatula, pat the tortilla into the eggs. Cook for 1 1/2 - 2 minutes or until the eggs are golden in colour and have adhered to the tortilla.
Using a spatula, flip the tortilla over, egg side up, and layer the Prosciutto Cotto, spinach and Monterey Jack cheese over top.
Fold the wrap in half and cook for an additional 30 seconds or to your desired level of doneness.
Slice and Serve: Transfer the Breakfast Quesadilla to a cutting board and cut into desired slices. Garnish with a drizzle of your favourite hot sauce and the remaining green pieces of scallion. Serve and enjoy!
Notes:
So Many Cold Cuts to Choose From: I love using cooked ham, specifically Prosciutto Cotto, in this recipe. It’s mild in taste but oh-so flavourful. Feel free to substitute the Prosciutto Cotto with a cold cut of your choice! Give roasted turkey or chicken, Mortadella and Capocollo a try - they all work beautifully here!
Say Cheese!: Mild Cheddar, Fontina, Havarti, Gouda, Gruyere, Mozzarella and Provolone are all fantastic options for this Breakfast Quesadilla! Although, they differ vastly in taste, they share a common factor - their melt-ability! If you want a quesadilla with a little cheese in every bite, then stick with one of the aforementioned options. You won’t be disappointed!