Breakfast Quesadilla With Scrambled Eggs, Veggies, And Cheese

Prepare yourself for a breakfast treat that will kickstart your day! Our mouthwatering Breakfast Quesadilla is packed with fluffy scrambled eggs, colorful veggies, and melted cheddar cheese, all wrapped in a warm flour tortilla. With its easy-to-follow instructions and satisfying flavors, this recipe is a perfect choice for a quick and delicious breakfast or brunch.

Ingredients

• 5 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 5 (10-inch) flour tortillas

Instructions

To craft the scrumptious Breakfast Quesadilla, begin by whisking the eggs, milk, salt, and pepper in a large bowl. Heat a skillet over medium heat and melt the butter.

Pour in the egg mixture and cook, stirring frequently, until the eggs are fluffy and cooked through.

If desired, remove the eggs from the skillet and set aside. Wipe out the skillet and return it to medium heat.

Add the onion, green bell pepper, and red bell pepper.

Sauté until softened, about 5 minutes. Stir in the black beans and cook until heated through, about 2 minutes more.

To assemble the quesadillas, place a tortilla in a large nonstick skillet over medium heat.

Sprinkle with some of the cheddar cheese. Top with half of the egg mixture and veggie mixture.

Fold the tortilla in half, pressing down gently to seal the edges.

Cook until golden brown and the cheese is melted, about 3 minutes per side. Repeat the process with the remaining tortillas and filling.

Cut each quesadilla into wedges and serve immediately.

Notes

• For a creamier filling, use whole milk instead of 2% milk.
• Add your favorite spices or seasonings to the scrambled eggs, such as cayenne pepper, paprika, or garlic powder.
• Use any type of bell pepper you have on hand, such as yellow or orange.
• If you don’t have black beans, you can substitute pinto beans or kidney beans.
• For a vegetarian quesadilla, omit the black beans.
• Serve with your favorite toppings, such as salsa, guacamole, sour cream, or hot sauce.

Nutrional Value

• Calories: 450
• Fat: 25g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 200mg
• Sodium: 900mg
• Potassium: 400mg
• Carbohydrates: 40g
• Dietary Fiber: 5g
• Sugar: 5g
• Protein: 25g