SOUTHWEST BREAKFAST QUESADILLA
Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Coat a medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add egg to hot skillet; sprinkle with seasoning blend. Cook over medium heat, without stirring, until egg begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg so that the uncooked portion flows underneath. Continue cooking over medium heat for 30 to 60 seconds or until egg is cooked through but is still glossy and moist.
- Immediately spoon cooked egg onto one side of the tortilla. Top with cheese, beans and the 2 tablespoons pico de gallo. Fold tortilla over filling to cover; press gently.
- Wipe out the same skillet with a paper towel. Coat skillet with cooking spray. Preheat skillet over medium heat. Cook filled tortilla in hot skillet about 2 minutes or until tortilla is browned and filling is heated through, turning once. If desired, top with additional pico de gallo.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 24.8 g, Cholesterol 9 mg, Fat 5.3 g, Fiber 13.8 g, Protein 19.3 g, SaturatedFat 1.4 g, Sodium 506.5 mg, Sugar 2.3 g
BREAKFAST QUESADILLAS
Fluffy eggs and a crispy tortilla make this speedy recipe from Jennifer Evans of Oceanside, California, great for breakfast or brunch. The mild cheese, onions and bacon offer the perfect mix of flavors.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.
Nutrition Facts : Calories 401 calories, Fat 22g fat (9g saturated fat), Cholesterol 357mg cholesterol, Sodium 728mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
SOUTHWEST BREAKFAST QUESADILLAS
Scrambled eggs, cheese, jalepeno and cilantro, served quesadilla style in soft flour tortillas.
Provided by Danelle
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in a large, non-stick skillet over medium heat. Add the onions and peppers and cook until vegetables are just soft, about 5 minutes.
- Add the eggs to the skillet, along with the salt and pepper, and cook, stirring frequently, until eggs are scrambled and just done. Stir in the green onions and cilantro. Remove pan from heat.
- Spoon the egg mixture onto half of each tortilla, then sprinkle with cheese. Fold tortillas in half.
- Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Add quesadilla to pan, 2-3 at a time, and cook until golden, 1-2 minutes per side. Alternately, quesadillas can be baked in the oven at 350 degrees for 10-15 minutes.
- Serve warm with salsa, sour cream and guacamole, if desired.
SOUTHWESTERN BREAKFAST QUESADILLAS
This Southwestern Breakfast Quesadillas recipe is simple to make, full of great flavor, and it also freezes and reheats well!
Provided by Ali
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brown the breakfast sausage in a large saute pan according to package instructions, crumbling it with a spoon as it cooks so that it is ground into small pieces. Transfer the cooked sausage to a separate plate with a slotted spoon, and set aside. Reserve 1 tablespoon of grease, then discard the rest.
- Add the tablespoon of grease back to the saute pan, along with the diced bell pepper, onion, and jalapeno. Saute over medium-high heat for about 5 minutes, or until the onion is soft and cooked through. Transfer mixture to a separate plate, and set aside.
- Return saute pan to the stove and add the whisked eggs. Reduce heat to medium and cook for 4-5 minutes, stirring frequently, until the eggs are scrambled and cooked. Remove from heat and set aside.
- Lay two tortillas out on a parchment-covered baking sheet so that they are not touching. Sprinkle ½ cup of shredded cheese evenly on top of each tortilla. Then portion the scrambled eggs evenly between the two tortillas, spreading them out evenly on top of the cheese. Continue likewise with the bell pepper mixture, cooked sausage, black beans, corn, and the remainder of the shredded cheese (in that order). Top with the remaining 2 tortillas.
- Bake for 8-10 minutes, or until the cheese is melted all the way through the quesadillas, and the tortillas begin to crisp slightly around the edges. Remove from the oven, then cut into sixths with a knife. Serve immediately with salsa and/or sour cream on the side for dipping.
SOUTHWEST BREAKFAST FRITTATA QUESADILLA
What a yummy breakfast frittata! It's great if you're serving a crowd. Cheesy with traditional breakfast items we love like turkey bacon, bell peppers and cheese. This will quickly become a family favorite.
Provided by Janie Frey
Categories Other Main Dishes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Saute on medium-high heat: Turkey bacon, bell pepper, onion, rosemary, garlic salt, pepper, and salt in olive oil for about 7-min; cover with a lid for 3-min.
- 2. Place into a bowl and stir in salsa.
- 3. Using the same pan, lower heat to medium heat, add butter, spread around pan, lay 1 tortilla in the bottom.
- 4. Add cheese top of tortilla.
- 5. Then add half of the meat mixture on top of cheese.
- 6. Add more cheese.
- 7. Then another tortilla. Repeat another layer of cheese, meat mixture, cheese, and last tortilla. (Cheese acts as adhesive to keep quesadilla together.)
- 8. Spread fresh tomatoes over top of quesadilla.
- 9. Whip eggs with 2-tablespoons water. Pour over the quesadilla and tomatoes; cover pan.
- 10. Turn the burner down to high-low heat; cook until egg is set.
- 11. Slice and serve with favorite fruit!
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