Breakfast Quesadillas make for a healthy and delicious breakfast, packed with flavor from some of my favorite ingredients.
Before I share with you this amazing recipe for my favorite breakfast quesadillas, I’d like to tell you why breakfast is my favorite meal. There are many many reasons, but here are just a few:
- Breakfast is the most important meal of the day
- It can include some of my favorite ingredients like bacon, cheese and eggs
- It’s a great opportunity to get your intake of fruits and veggies
- It gives you lots of energy to help you overcome your daily challenges
- Eating breakfast can lower cholesterol levels
- Last but not least, it’s amazingly delicious food!
So there are some of my reasons for eating and loving breakfast, what are yours?
These breakfast quesadillas are packed with flavor and delicious ingredients. Obviously you can put anything you want in a quesadilla, but these ones are made with lots of love, potatoes, red bell peppers, kabanos sausage, eggs, cheese and avocados. Avocados are my latest favorite ingredient to shove into a quesadilla. Kabanos sausage is a dry pork sausage, but if you don’t have this, don’t fret. You can use bacon (it’s a veggie), ground meat, or any sausage.
Can you say YUM? Can you think of a better way to start your day, besides with your significant other, these quesadillas, and good cup of coffee?
Not me, nope, not me!
- 8 6" flour tortillas
- 6 eggs
- 2 links of Kabanos sausage, sliced (optional, or can substitute with bacon)
- 2 avocados, sliced
- 2 cups shredded Mexican cheese blend
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 medium potatoes, diced
- 2 tbsp olive oil
- 2 tbsp butter
- salt and pepper to taste
- salsa and sour cream
- In a large skillet heat one tbsp of the olive oil and cook the onion and potatoes until potatoes are tender. Season with salt and pepper. Add red bell pepper and cook for another minute. Remove to a plate and set aside.
- Add the other tbsp of oil to the skillet and fry the sausage until lightly browned. Beat the eggs and pour over the sausage. Scramble the eggs around the skillet with a wooden spoon or spatula and cook until eggs are done. Remove to a plate and set aside.
- In the same skillet melt half tbsp of butter over medium heat then place a tortilla. Layer it with ¼ cup cheese, ¼ of the potato mixture, ¼ of the egg/sausage mixture, slices from half an avocado and another ¼ cup of cheese. Top with a second tortilla.
- Cook on both sides until golden brown, flipping carefully. Make sure the cheese has melted.
- Repeat with remaining tortillas and ingredients.
- Slice the quesadillas into 4 wedges using a pizza cutter, or a knife and serve with sour cream and salsa.