Feb 052014
 

Breakfast Quesadillas

Last Fall I was looking for a hearty and diverse recipe that could be served for any meal of the day. As the afternoon was slipping into evening I was also craving breakfast. Then I came across this delicious looking breakfast quesadilla recipe.

Once again I had arrived at my go-to recipe site and my online mentor, Ree Drummond, from The Pioneer Woman. She was presenting me with another new challenge. My cooking vision quest has been to continually whip up or slave over cuisine items that I had either never made. Or some delicious delight that I had always wanted to make. This one was both and I had plenty of leftover ingredients to send me on my way to the kitchen.

There are not step-by-step pictures for this scrumptious endeavor because my camera wasn’t working I flat-out didn’t feel like it on this particular occasion. Preparation and cooking begins with 1 pound of bacon. One little trick I learned to making bacon easier to cut is to take it out of the package, set it on a plate and put it in the freezer for about 20 minutes. It firms it up nicely and then your knife will slice through it easily. Cut the bacon into halves and sizzle them up in a skillet. Set them on a paper towel lined plate to drain and pour all of the grease out of the pan. Yet leave all of the remaining greasy goodness in your trusted cooking vessel.

Here is where you can add or omit any ingredients you desire. I melted some butter in the still medium hot skillet and tossed in diced onions and mushrooms cooking the mushrooms down and until the onions began to become translucent. Next were some diced potatoes and cooking them thoroughly until they were beginning to turn golden brown. Salt and pepper to your taste and make sure all the happy little ingredient party goers are married together and pour them into a bowl when you are done. Set aside.

Crack 8 eggs into a large bowl but save half of one shell to scoop out any egg-shell pieces that fell in when you were trying to be a professional egg opener. Beat the eggs and pour them into the skillet and scramble them up. Season with salt and pepper and when they are to the doneness of your liking scoop them off onto a platter. Set aside.

Now you’re ready for that final step of assembling all of this. Have the skillet on medium-low heat and toss a dab of butter back into the same skillet. First lay a tortilla down, some shredded Cheddar/Monterrey jack cheese (or any cheese you like), the main filler you’ve chosen, the scrambled eggs, sliced avocado, crispy bacon, more filler and then more cheese. Top off this masterpiece with a second tortilla and things happen fairly quickly here. The bottom tortilla will get a slightly toasted crust as the cheese melts and binds everything together.

My nerve-racking moment of truth was The Flip. I slid a spatula underneath the bottom tortilla and firmly places my fingers on the top tortilla and gently yet expediently turned it over! The judges gave it a near perfect score of 9 as some of the ingredients attempted to sneak out but the melted cheese held its grip. *Applause!* Cook for a couple of more minutes and remove to a serving platter. Quarter this food tease up and top with a dollop of Pico de Gallo and sour cream. Let the tasting devouring begin!

The tortilla proved to be the perfect glove for all of the yummy goodness inside and the first bite was mouth wateringly good. The eggs were so soft, a crunch from the onions and bacon, some smooth mushrooms, the creamy avocado all with cheese exploding in my mouth. Definitely a quesadilla for any meal of the day!

Here is the original recipe at The Pioneer Woman if you’re interested. Remember, everything is completely interchangeable to his saucer-shaped food frenzy.

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Mike Vogler

I have been told (many times) that I really need to write a book about my life. The past 40+ years have been an exciting ride, and these days I find myself with a great many passions. However, I feel that this website is a much more personal way with which to share my musings, stories, commentary, and (of course) my greatest love... my Golden Retriever, Phoenix.

  64 Responses to “A Delicious Breakfast Quesadilla For Any Meal Of The Day”

  1. Breakfast and quesadilla??? sounds PERFECT !! πŸ™‚

  2. I would devour this!

  3. This recipe sounds sinfully good. Does Phoenix get the odd bite??
    I don’t blame you for not wanting to take photos every step of the way. Sometimes you just want to get the job done – because you’re hungry and pictures can take so much time.

    I am amazed at what you cook up and the trouble you go to. My husband should be reading this.

    • No, Phoenix doesn’t get any people food with a bite of those packaged mozzerella sticks being the only exception, Leigh. Thank you for the compliment and yes it’s nice to just cook sometimes vs all all of the photography (which I do enjoy) πŸ™‚

  4. This looks fantastic, Mike! I will definitely try this. I made the pasta all la vodka last night and it was a big hit with my beau, stepson and his girlfriend. I almost forgot to put the vodka in LOL.

    p.s. Phoenix must have been napping during this meal prep. no smart ass comments from your kid πŸ™‚

    • Phoenix took a post off this time, Lisa πŸ™‚ That is so awesome and what a compliment from a reader that you made the recipe! I’m sooooo jazzed everyone liked it. Huge smiles here πŸ™‚

  5. The Flip is indeed nerve-racking and probably one of the big reasons why I don’t cook very often πŸ˜‰ This creation sounds totally delicious. I’m a big fan of breakfast food.

    • Oh great and I’m glad you liked it, Jeri! The Flip anxiety only lasted about 10 seconds and then it was total euphoria upon completion πŸ™‚

  6. HOW many eggs? And whoa! That’s a lot of bacon! A dish to share, forsure, but bacon and avocado…hmmm…you got me there.

    I’ve always kindasorta wondered what a quesadilla was, and now I know. Thanks for that πŸ™‚

    (you did make me giggle with some of the turns of phrase – ‘happy little ingredient party goers’ and ‘professional egg opener’ were my favourites)

    • Oh good I’m glad I tickled your funny bone, Lizzi πŸ™‚ The original recipe makes the quantity of the 8 eggs and all of the other ingredients much more tolerable. She used the smaller tortillas and it worked out to 6 servings. I should have included that little tidbit, eh? πŸ™‚

  7. I am not a big fan of Pasta, which looked delicious though in your earlier post, Mike! I like Quesadilla but such an elaborate one!! It would be fun if somebody would make it for me!
    You seem to be an enthusiastic cook!!

    • All of the ingredients take a little bit to bring together but sans The Flip it’s a super easy recipe to make, Balroop! Hopefully you can have a friend cook one up for you πŸ™‚

  8. Mike, you don’t need photos. You paint with words. How does this quesadilla hold up for leftovers?

    • Oh thank you so much for that, Suzanne! What an awesome compliment. I actually did freeze the leftover wedges. Highly recommend warming up in a very hot oven for 10 minutes or so because a microwave can turn the tortilla completely soft. But, some folks might like that so it’s ok that way too! πŸ™‚

  9. Hi Mike

    Yummy, but I am afraid even with the two of us, it would be far more than we could eat in a day. Been thinking about making a quesadilla lately so now I have some inspiration. I tried cutting bacon and it was a task, sounds like you have found a good way. I did find a really simple way though…I use kitchen shears, it cuts up like soft butter. Happy eating!

    Mary

    • I believe there are little to no rules in the kitchen except of course no food contamination, avoiding a fire and/or cutting yourself. Hey, that’s great that the shears worked on the bacon, Mary! The original recipe serves 6 people and leftovers can easily be freezed πŸ™‚

  10. Nomnom!!! This sounds great, and I’m a HUGE fan of eating breakfast for dinner…or any time of day, because how yummy is breakfast?! I like that this recipe is savory, and seems plenty filling. Thanks for the inspiration, Mike, and excited to try this queso in my own kitchen!:-)

    • Yes, my dad turned me onto the food philosophy as a kid. I take breakfast is my favorite meal of the day literally. Hence, why I frequently eat egg whites at any time of the day. My system loves eggs and how good I feel afterwards. Let me know how it works out if you give a try, Jess! πŸ™‚

  11. Ha Ha, I love your quirky instructions. I held my breath for the flip-over (but I had seen the photo so was pretty confident). Looks fantastic.

  12. OMG I’m angry at you right now. My biggest weakness when it comes to food is Mexican-ish (any category or variation of it will do) food. I LOVE…I mean, I eat foods like this in moderation. (hahahhahahahahahha- Phoenix, stop laughing!!!)
    The judges gave you a 9 for your flip? My best was an 8. Sigh. Also? I’m now starving.

    • Oh careful Kristi don’t steer by Phoenix’s spidey senses because he has no filter when he speaks. Trust me, it can be embarrassing. Sorry to send you a late night food craving and promise I won’t put up lots of Mexican-ish dishes. Just several πŸ™‚

  13. In the immortal words of George Takei, Oh My! Salivating and now I have to wait until next weekend to try this since we won’t be home this weekend.

    • You, Samantha and Grandma will love it, Ed. Like I said you can interchange any ingredients you wish! Have a great trip! πŸ™‚

  14. LOVE quesadillas for the very reason that they’re SO versatile. You really can get creative. I make ’em with mashed sweet potatoes, black beans, and spices. SO GOOD.

    • Wowee your version does sound delicious, Beth! Just over the past year I really started to get into sweet potatoes. Long story. But, oh lordy hook me up ’em on now πŸ™‚

  15. I’m surprised Phoenix didn’t rat you out about the photos, but maybe he’s asleep at your feet. Anyway, it sounds great. I make breakfast burritos for our guests quite often and they always go over well. I use southwest chicken sausage sauteed with red bell pepper and it gives the filling a little extra kick, so good. Darn it, now I want some!

    • Oh yummmyyy on the Southwest chicken sausage, Patti! I always mean to use that instead of regular or Italian sausage. I rarely eat breakfast burritos but that is ironic as there will be a food post in the near future of one I made last year! πŸ™‚

  16. Oh, this looks scrumptious Mike. I don’t think I’ve ever had a quesadilla though, and I’d love to try one – perhaps one day they’ll be a way of sending things remotely via the internet as they’re being prepared!

    I don’t blame you for not wanting to take photos at every stage – so time consuming and off putting. The best I can do is one at the start and one at the end!

    I hope Phoenix was given a little taster too πŸ™‚

    • Unfortunately he doesn’t get people food, Johanna. I know, I know boo hiss and his dad from echos from Phoenix’s fan club around the world πŸ™‚ From this post I’m so suprised how “American” a quesadilla seems to be? Hey, we need to put our heads to together and made a quack-quack quesadilla! That actually sounds sooooo yummy, doesn’t it? πŸ™‚

  17. Yum! You make cooking these quesadillas look effortless, Mike. It looks and sounds delicious. My kids love quesadilla so this is great. Thanks for the bacon tip! You and Phoenix have a great weekend.

    • LOL this recipe and post looks so effortless because there are no photos of all the steps prior to the final picture, Mary! πŸ™‚ Let your kids pick the ingredients and just go for it! You guys have a great weekend too πŸ™‚

  18. Yum! Another delicious recipe! Looks amazing Mike! The question is where was Phoenix when you did The Flip?!!

  19. I love quesadilla! I learned how to make them working in Friendly’s….

    • Excellent! I had never heard of Friendly’s ever until just now, Hilary! I had to look it up πŸ™‚

  20. I’m in Mexico and just about to whip up some breakfast. Perfect timing!

  21. Would love to try it πŸ™‚

  22. I’ve never tried making a quesadilla and that’s a mistake I have to right right now. Thanks for the inspiration Mike.

    • You are an awesome cook as I’ve read on your blog so I bet your’s will be spectacular! Let me know when you make it so I don’t miss out on that post πŸ™‚

  23. Mexican for breakfast…mmmm! I’m all for breakfast quesadillas, burritos, and even tostadas. Jave is a professional egg opener, by the way. He can crack an egg open with one hand. Show off! πŸ˜‰

    • I’m always very envious of the one-handed egg crackers! Such a cooking art to me, Dana I saw one of the Food Network chefs recommend and demonstrate cracking them on a flat counter. I still use the edge of the bowl! You and me both on Mexican for breakfast, Dana πŸ™‚

  24. Mike, genius! Combining my two favorite things…breakfast and Mexican food (sort of). I love, love, love quesadillas and I love all the stuff that goes in them. The problem for me is if I buy the ingredients, that’s all I’d eat all week! True. This sounds delish!

    • That’s so ironic on you mentioning the ingredients for the week. That is something I have to try to plan carefully since it’s just me. And hopefully a lot of the dishes I make can provide leftover meals. Thank you so very much for the compliment and I’m glad you liked it, Corinne! πŸ™‚

  25. you had me on 1 pound of bacon, babe.

    Love and Kisses for you and phoenix from MN. xx

    • Bacon definitely has a can’t say no intoxication to it huh, Kim? Love and Kisses back to you from Reno! πŸ™‚

  26. Why am I reading this on a day that I skipped breakfast. I am salivating over the picture an description. Thanks for the slicing bacon tip. I never thought of that. Your tip about keeping back part of an egg shell to scoop up the ones that actually fell in gave me a laugh. The flip gives me trouble, too. Bacon is a luxury item here. It’s $11 for a package.

    • I have admittedly gotten better with no egg shrapnel. I saw Guy Fieri do that on his new show on The Food Network and thought, genius! $11 for a package of bacon?! Wow. Is that indictive of the food prices across the board, Michele? It’s great to hear from you! πŸ™‚

  27. Heck yes! One of the simplest things to make and lots of different ways to do it. One of the only things that my daughter will eat most of the time! Yum!

    • That is so awesome that your little sweetie loves them. The best part is they are 100% diverse in that you can add/omit anything you two like, Tony! πŸ™‚

  28. I have never really considered eating a quesadilla for breakfast. I think it’s just the name that bothers me. When I think quesadilla I think dinner or lunch. Call it a breakfast taco and I’m all good lol.

  29. Funny that I would eat a breakfast burrito but never consider a breakfast quesadilla! Yum!

  30. breakfast quesadilla – they sound delicious! But I think I would have to be a lot more organized in the morning to even attempt this!
    Have a great week and thanks for stopping by my blog yesterday.

    • I have no doubt your’s would turn out amazing, Jill! And I would love to see those photos if you did πŸ™‚

  31. You so have to stop this!!! Every time I read one of your recipes I want to eat πŸ™‚
    How easy does the quesadilla sound? And it sounds so yummy….Okay would you like to move down under as my cook? Cause I so would love to try your cooking skills as a taste tester!!

    • Phoenix and I moving Down Under sounds delightful, Lisa! Absolutely would cook for your family in exchange for the boys playing with Phoenix πŸ™‚

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