Pastrami and Egg Breakfast Quesadillas
Pastrami and Egg Breakfast Quesadillas
Ingredients
For the Quesadillas
- 8 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1/2 pound sliced pastrami, chopped into 1/2-inch pieces
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, thinly sliced
For Serving
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 tablespoon hot sauce, as needed
Instructions
- 1
In a medium bowl, whisk together the large eggs, milk, kosher salt, and black pepper until well combined. Set aside.
⏱️ 2 min
- 2
Melt 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat. Pour in the egg mixture and scramble until cooked through but still soft. Remove the scrambled eggs from the skillet and set aside.
⏱️ 5 min
- 3
Wipe the skillet clean if necessary. Place one flour tortilla in the skillet over medium heat. Sprinkle 1/4 cup of shredded cheddar cheese over half of the tortilla. Top the cheese with 1/4 of the scrambled eggs, a portion of the chopped pastrami, and a sprinkle of sliced green onions. Add another 1/4 cup of shredded cheddar cheese on top of the fillings.
⏱️ 3 min
- 4
Place a second flour tortilla directly on top of the fillings. Cook for 2-3 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a large spatula. Cook for another 2-3 minutes on the second side until golden brown and the cheese is fully melted.
⏱️ 5 min
- 5
Remove the cooked quesadilla from the skillet and transfer it to a cutting board. Repeat the process with the remaining tortillas, eggs, pastrami, cheese, and green onions, adding more butter to the skillet as needed for each quesadilla.
⏱️ 10 min
- 6
Cut each quesadilla into 2 or 4 wedges. Serve immediately with sour cream, salsa, and hot sauce on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pastrami and Egg Breakfast Quesadillas
Ingredients
For the Quesadillas
- 8 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1/2 pound sliced pastrami, chopped into 1/2-inch pieces
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, thinly sliced
For Serving
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 tablespoon hot sauce, as needed
Instructions
- 1
In a medium bowl, whisk together the large eggs, milk, kosher salt, and black pepper until well combined. Set aside.
⏱️ 2 min - 2
Melt 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat. Pour in the egg mixture and scramble until cooked through but still soft. Remove the scrambled eggs from the skillet and set aside.
⏱️ 5 min - 3
Wipe the skillet clean if necessary. Place one flour tortilla in the skillet over medium heat. Sprinkle 1/4 cup of shredded cheddar cheese over half of the tortilla. Top the cheese with 1/4 of the scrambled eggs, a portion of the chopped pastrami, and a sprinkle of sliced green onions. Add another 1/4 cup of shredded cheddar cheese on top of the fillings.
⏱️ 3 min - 4
Place a second flour tortilla directly on top of the fillings. Cook for 2-3 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a large spatula. Cook for another 2-3 minutes on the second side until golden brown and the cheese is fully melted.
⏱️ 5 min - 5
Remove the cooked quesadilla from the skillet and transfer it to a cutting board. Repeat the process with the remaining tortillas, eggs, pastrami, cheese, and green onions, adding more butter to the skillet as needed for each quesadilla.
⏱️ 10 min - 6
Cut each quesadilla into 2 or 4 wedges. Serve immediately with sour cream, salsa, and hot sauce on the side for dipping.
⏱️ 2 min