Cheesy Egg & Bell Pepper Quesadillas: Your New Favorite Breakfast Hack

👩‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the eggs, milk or cream, a pinch of salt, and a generous grind of black pepper until well combined.
2. 2

   Heat 1 tablespoon of butter or olive oil in a large non-stick skillet over medium heat. Add the finely diced onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly tender-crisp. Transfer the cooked vegetables to a clean bowl and set aside.
3. 3

   Using the same skillet (add another teaspoon of butter or oil if needed), pour in the whisked egg mixture. As the edges begin to set, gently push the cooked egg toward the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking for 2-3 minutes, until the eggs are mostly set but still slightly moist. Do not overcook. Remove from heat.
4. 4

   Wipe out the skillet if necessary. Place it back on medium-low heat. Lay one flour tortilla flat in the pan. Sprinkle about 1/4 cup of cheddar cheese over one half of the tortilla.
5. 5

   Spoon about 1/4 of the scrambled eggs over the cheese, then top with 1/4 of the sautéed bell peppers and onions. Add a final sprinkle of about 1/4 cup of cheese over the filling.
6. 6

   Fold the empty half of the tortilla over the filled half, gently pressing down with a spatula. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is beautifully melted and gooey. Carefully flip to cook the other side.
7. 7

   Transfer the cooked quesadilla to a cutting board. Let it rest for a minute, then slice into wedges. Repeat steps 4-6 with the remaining tortillas and filling.
8. 8

   Serve immediately with your choice of salsa, sour cream, hot sauce, or fresh cilantro.