Tex-Mex food is hot in the cooking world today. But quesadillas for breakfast? Yes! Combining some breakfast favorites with flour tortillas, salsa, and olives can add a little zing to your breakfast table.
As is the case with many of my breakfast ideas, I encourage you to come up with new ideas for fillings, accompaniments, and condiments. What makes this breakfast unique is the flavors you bring to it.
What should you have with your quesadillas? Since each one is really a meal in itself, you might want to consider a light serving of fruit and juice or have it by itself!
Because this is such an easy way to make a tasty breakfast, you might also want to consider making it a part of your weekday dinner menu. If you think having breakfast for dinner is a strange idea, check out May's Health & Fitness for a few thoughts on why it is the way to go.
Whether this neat meal is featured at your breakfast or dinner table, the "make-your-own" mentality that goes hand-in-hand with it makes this a great meal to make with kids. And you thought eating it was the fun part!
Breakfast Quesadillas
- 3 large eggs
- 1/4 c. skim milk
- 1/4 tsp. minced garlic
- 2 T. minced onion
- salt and pepper
- 4 6-inch flour tortillas
- butter-flavored cooking spray
- 1/4 c. diced tomatoes
- 3 T. sliced black olives
- 1 T. jalapeno peppers, diced and seeded (optional)
- 1/2 c. shredded pepper jack or cheddar cheese
Preheat oven to 400 degrees.
In a large skillet, combine eggs, milk, garlic, onion, salt and pepper. Cook over medium heat until the eggs are firm, but moist.
Lightly spray one side of each of the flour tortillas and lay two of them, sprayed side down, on a cookie sheet. Spoon half of the egg mixture onto each tortilla. Sprinkle the remaining ingredients over the top of the egg mixture and top with the remaining tortillas.
Place the baking sheet in the center of your preheated oven for 15 minutes. Serve warm with fresh fruit and orange juice.
- Yields: 2 servings
- Preparation Time: 30 minutes