Easy and Quick Breakfast recipe in 30 minutes

 Easy and Quick Breakfast recipes in 30 minutes 

"Breakfast: a reminder to prioritize self-care and nourishment." "Savoring the flavors of  breakfast, one bite at a time."

5. Quesadilla

A quesadilla is a Mexican dish that dates back to the 16th century. Traditional quesadillas were made with a corn tortilla that was warmed on a griddle, filled with cheese and various other fillings (meat, vegetables), and then folded over to be eaten by hand. The addition of toppings like guacamole, salsa, and sour cream seems to have come along later. And, as Americans have adopted quesadillas, they've put their own spin on them, adding untraditional fillings such as scrambled eggs to make breakfast quesadillas and often swapping out flour tortillas for the corn tortillas.

Ingredients

• Tortillas – I used medium multigrain flour tortillas. Feel free to use your favorite.
• Eggs – Large eggs.
• Bacon – I like a thick cut bacon, but any kind will work.
• Cheese – I used a Mexican shredded cheese blend. Use your preference!
• Veggies – I just used an onion for flavor but feel free to add the veggies of your choice, such as bell pepper, mushrooms, etc.
• Olive Oil – Substitute sunflower, safflower, or avocado oil.
• Butter – I always use unsalted to control the sodium! You just need a bit of melted butter to brush over the quesadillas before baking, so that they brown nicely and to cook the eggs in.
• Instructions:
• Cook Potato Hash: In a large skillet, add the olive oil, the bacon, cubed potatoes and chopped onion. Stir everything together and cook on medium until the potatoes are fork tender and browned. Season with salt and pepper.
• Cook the Eggs: Add 1 tbsp of butter to a clean skillet and melt over medium-low heat. Whisk the eggs in a bowl with a bit more salt and pepper, then pour in the skillet. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds and cook until they thicken and no more visible liquid egg remains. Remove to a plate and set aside.
• Prep the oven: Preheat the oven to 425°F.
• Assemble Quesadillas: Place a tortilla on a clean cutting board and layer it with ⅛ of potato hash, ¼ cup cheese, and ⅛ of the scrambled eggs. Fold in half and press down gently. Place on a large baking sheet. Repeat with remaining tortillas and ingredients. If not all quesadillas fit on your baking dish, use another.
• Bake: Brush the top of the quesadillas with a little bit of melted butter and transfer the baking sheet(s) to the oven and bake for 8 to 10 minutes, turning them halfway through, if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different.
• Slice & Serve: Remove the quesadillas from the oven, cut in half and serve with your favorite toppings
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