Eggadilla Recipes

CHEESY EGG QUESADILLAS

Steps:

• Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.

EGGADILLA

Steps:

• Heat a nonstick saute pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. (Add salt and/or pepper to taste.).
• Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done, about 2 more minutes. Transfer to a plate and wipe out pan.
• Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese.
• Place cooked eggs over cheese. Top with remaining cheese and tortilla.
• Cook until bottom tortilla is a little brown and cheese starts to melt, about 1 to 2 minutes.
• Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board to cool one minute. Then slice into wedges.
• Serve with salsa and and diced avocado, if desired.

SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS

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.

SHAKSHUKA WITH FETA

Steps:

• Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

EGGADILLA

Steps:

• 1. Crumble sausage in 10-inch skillet and cook until browned. Remove sausage from skillet and drain grease. 2. Whisk eggs and add to skillet. Cook, stirring occasionally, until set. Salt and pepper to taste. 3. Sprinkle half the cheese on 3 tortillas. Divide the sausage and eggs among the 3 tortillas and add on top of cheese. Sprinkle remaining cheese over the eggs and top with remaining 3 tortillas. 4. Heat skillet over medium heat and cook Eggadillas, one at a time, until golden on bottom. Carefully, turn over and cook remaining side until golden and cheese is melted. 5. Cut each Eggadilla in fourths with a pizza cutter.

EGG-DIPPED QUESADILLA

Steps:

• Top tortillas with Singles; fold in half.
• Beat egg whites in medium bowl with whisk until foamy; stir in yolks until blended.
• Heat oil in large skillet on medium-high heat. Dip 1 quesadilla in eggs; cook 1 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Serve with pico de gallo.