I’d never had a breakfast quesadilla before I decided to make one for myself. I was actually planning to make myself a breakfast burrito but found myself out of potatoes and I couldn’t bear to make a burrito without potatoes or hashbrowns. So, what else could I do with a large tortilla and all the same fixings I was going to put in the burrito? Enter the breakfast quesadilla!
I loved the warm crispy tortilla loaded with scrambled egg, cheese, sausage, bacon, peppers, onions, creamy avocado, and cilantro. I’m not sure how much more I could have packed inside. Spread a little cool sour cream on top and then dip into restaurant style salsa for a little kick and I was in breakfast heaven. I have totally made this for myself INTENTIONALLY since that day.
Besides the basics of cheese and egg the insides of this quesadilla are completely customizable. Here’s what I used:
I had already cooked bacon and sausage, but if you don’t you’ll want to start by cooking the breakfast meat.
Sauté the onions and peppers until soft over medium heat in a little bit of olive oil.
Beat two eggs and scramble with the onions and peppers.
Preheat your panini press over medium-high while you assemble the quesadilla (make sure if use the flat griddle sides of the plates). I absolutely LOVE my Cuisinart Griddler
We’re going to place the ingredients on half a large burrito sized flour tortilla and then fold it over on itself to cook it in the panini press. If using smaller tortillas you don’t need to flip in half – go for the whole round tortilla, just make sure it fits on the panini press.
Start with half your pepper jack cheese.
Then the bacon and sausage (chorizo would be great too, I just didn’t have any).
Now the scrambled egg with the pepper and onion.
Sliced avocado.
A sprinkle of cilantro.
And of course more cheese. It’s important to add cheese to both sides because that will glue the tortilla down to the ingredients.
Now place in your preheated panini press, press the cover down and cook until golden brown and the cheese is melted. About 5 minutes.
Remove to a cutting board and let cool for a couple minutes so the cheese doesn’t all run out. Then slice into strips or triangles with a pizza cutter. I like to dip mine in salsa and strips work a little better for that.
Serve with sour cream and salsa.
Be prepared not to need to eat lunch after eating this jam packed quesadilla.
- 1 large burrito sized flour tortilla
- ½ c pepper jack cheese, shredded
- Bacon, cooked & crumbled
- Sausage, cooked & crumbled
- ¼ c red peppers, chopped
- ¼ c red onions, chopped
- 2 eggs, beaten
- ½ avocado, sliced
- 1-2 T cilantro, chopped
- Sour cream
- Restaurant style salsa
- Preheat a panini press to medium high using the griddle (flat) plates.
- Heat a little olive oil in medium 10 inch skillet over medium heat. Add peppers and onions and sauté until tender. Add the eggs and scramble.
- Assemble the quesadilla by layering ingredients on half of the tortilla: ½ the cheese, bacon, sausage, scrambled egg mixture, avocado slices, cilantro and the remaining half of the cheese. Fold the tortilla over the ingredients. Place in panini press and cook for about 5 minutes until golden brown and the cheese is melted.
- Let cool slightly before slicing into strips or triangles. Serve with sour cream and salsa.
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