Sunday, January 13, 2019

Ham, Egg and Cheese Breakfast Quesadillas

Ham, Egg and Cheese Breakfast Quesadillas
Cook's Notes: This is your classic ham, egg, and cheese breakfast sandwich reimagined into a freezer-friendly quesadilla. There are lots of options with this quesadilla to customize it to your tastes. Add to creamy scrambled eggs your choice of veggies. For more protein add in diced ham or chicken to the eggs mixture. It's a make-ahead breakfast that will get you excited for the morning meal and ones kids will love. Refrigerate quesadillas up to 3 days or freeze by wrapping in foil and placing in quart size freezer bags. Be sure to have all your ingredients prepped ahead for easier assembly.  
Recipe makes 2  large quesadillas cut in half for 4 pieces. It was adapted from 
damndelicious.net  Serve with a small fruit cup and meal comes in under 300 calories. 
Ingredients:
  • 1 TB. olive oil
  • 2 cloves garlic, minced
  • 1 cup diced ham
  • 1 cup chopped broccoli florets or torn spinach leaves
  • 1/2 cup each onions, sliced mushrooms, grape tomatoes, halved and diced mini sweet bell peppers
  • 4 large eggs, lightly beaten
  • 2 TB. milk
  • 1 tsp. Dijon mustard
  • 1 tsp. parsley flakes
  • Kosher salt and freshly ground black pepper to taste
  • 2- 8 inch whole wheat tortilla
  • 1/2 cup shredded reduced fat cheddar cheese
Directions:
  • Preheat oven to 400 degrees  and line a baking sheet with parchment paper or a silicone pad.
  • Heat olive oil in a large skillet over medium high heat. Add garlic,and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham, broccoli or spinach, peppers, onions, mushrooms and stir fry about 3 minutes. Add in tomatoes and cook 1 minute more. 

  • In a blender add eggs, milk, parsley and mustard. Mix well.
  • Add eggs to the skillet with veggies and ham mixture. Cook until just about set. Season with salt and pepper.  


  • Lay each tortilla on baking sheet and add spoon egg mixture on half. Sprinkle with cheese and fold over. Option: lightly brushing olive oil on each side of quesadillas


  • Press down and bake 4 minutes. Turn over and bake 2 minutes more. 
  • Use a serrated knife to cut quesadillas. 
Reheating Instructions: If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325 oven or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen. Microwaving is not recommended, as the quesadillas will be soggy.
Blackened Salmon with Avocado Salsa
Book Review for MCBD: Rebels and Revolutions by Judy Dodge Cummings

No comments:

Post a Comment

Meet Minnesota Author Barbara Saefke

NAC 2020 AUTHOR VIRTUAL TOUR MEET MINNESOTA AUTHOR BARBARA SAEFKE Barbara E. Saefke author Mystery and Romance Barbara...