Mini breakfast quesadillas
Mini breakfast quesadillas
Ingredients
- 1 large egg
- 1/2 tablespoon unsalted butter
- 1 small flour tortilla, 6-inch
- 1/4 cup shredded cheddar cheese
- 1 pinch salt
- 1 pinch black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons salsa
- 1/4 avocado, sliced
Instructions
- 1
Crack the large egg into a small bowl. Add a pinch of salt and a pinch of freshly ground black pepper. Whisk well with a fork until the yolk and white are fully combined and slightly frothy, about 30 seconds.
⏱️ 1 min - 2
Heat a small non-stick skillet over medium-low heat. Add 1/2 tablespoon of unsalted butter and swirl to coat the bottom of the pan as it melts.
⏱️ 1 min - 3
Pour the whisked egg into the heated skillet. Scramble the egg by pushing it around with a spatula until cooked through but still soft and moist, about 1 to 2 minutes. Remove the scrambled egg from the pan and set aside on a plate.
⏱️ 2 min - 4
Place the 6-inch small flour tortilla into the same skillet (no need to clean, residual butter is fine). Sprinkle 1/4 cup of shredded cheddar cheese evenly over one half of the tortilla.
⏱️ 1 min - 5
Spoon the cooked scrambled egg onto the cheese-covered half of the tortilla.
⏱️ 1 min - 6
Carefully fold the empty half of the tortilla over the filling, creating a half-moon shape. Gently press down with the spatula.
⏱️ 1 min - 7
Cook the quesadilla for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. Flip carefully with the spatula.
⏱️ 5 min - 8
Remove the mini breakfast quesadilla from the pan. You can cut it in half if desired. Serve immediately with optional salsa and sliced avocado.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini breakfast quesadillas
Ingredients
- 1 large egg
- 1/2 tablespoon unsalted butter
- 1 small flour tortilla, 6-inch
- 1/4 cup shredded cheddar cheese
- 1 pinch salt
- 1 pinch black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons salsa
- 1/4 avocado, sliced
Instructions
- 1
Crack the large egg into a small bowl. Add a pinch of salt and a pinch of freshly ground black pepper. Whisk well with a fork until the yolk and white are fully combined and slightly frothy, about 30 seconds.
⏱️ 1 min - 2
Heat a small non-stick skillet over medium-low heat. Add 1/2 tablespoon of unsalted butter and swirl to coat the bottom of the pan as it melts.
⏱️ 1 min - 3
Pour the whisked egg into the heated skillet. Scramble the egg by pushing it around with a spatula until cooked through but still soft and moist, about 1 to 2 minutes. Remove the scrambled egg from the pan and set aside on a plate.
⏱️ 2 min - 4
Place the 6-inch small flour tortilla into the same skillet (no need to clean, residual butter is fine). Sprinkle 1/4 cup of shredded cheddar cheese evenly over one half of the tortilla.
⏱️ 1 min - 5
Spoon the cooked scrambled egg onto the cheese-covered half of the tortilla.
⏱️ 1 min - 6
Carefully fold the empty half of the tortilla over the filling, creating a half-moon shape. Gently press down with the spatula.
⏱️ 1 min - 7
Cook the quesadilla for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. Flip carefully with the spatula.
⏱️ 5 min - 8
Remove the mini breakfast quesadilla from the pan. You can cut it in half if desired. Serve immediately with optional salsa and sliced avocado.
⏱️ 1 min