halfbakedharvest4.3
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, all stuffed into flour tortillas and cooked until golden. Top these quesadillas with a spicy avocado for a complete breakfast. Perfect for storing in the freezer to have on hand for busy mornings.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
1. Whisk together the eggs and a pinch of salt in a medium bowl.2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about ⏱️ 2 minutes. Immediately remove from the skillet. 3. In a small bowl, combine the green chiles and chipotle peppers. 4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about ⏱️ 4-5 minutes per side. Serve topped with avocado salsa. 6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste.
large eggs6(4 ounce) diced green chiles1 canavocado, diced1
Nutrition Facts
calories
621 kcal
serving Size
1 serving
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