Everything Bagel Breakfast Quesadillas
Trader Joe'sEverything Bagel Breakfast Quesadillas
Ingredients
For the Breakfast Quesadillas
- 4 large flour tortillas, burrito-sized
- 8 large eggs
- 1 1/2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 2 tablespoons everything bagel seasoning
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a medium bowl, whisk together the eggs with the salt and black pepper until well combined. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Once melted, pour in the whisked eggs. Cook, stirring occasionally, until the eggs are scrambled and just set but still slightly moist. Remove from heat and set aside.
⏱️ 5 min - 3
Lay the flour tortillas flat on a clean surface. Spread about 1 tablespoon of softened cream cheese evenly over one half of each tortilla.
⏱️ 3 min
- 4
Divide the scrambled eggs evenly among the tortillas, placing them over the cream cheese side. Sprinkle each with 1/4 cup of shredded Monterey Jack cheese, 1/2 tablespoon of everything bagel seasoning, and 1/2 tablespoon of chopped fresh chives.
⏱️ 3 min
- 5
Fold the empty half of each tortilla over the filling to create a half-moon shape.
⏱️ 1 min - 6
Wipe out the skillet if needed, then add the remaining 1 tablespoon of butter and melt over medium heat. Place two quesadillas in the skillet (or as many as will fit without overcrowding). Cook for 2 to 3 minutes per side, or until golden brown and the cheese is melted and bubbly.
⏱️ 8 min - 7
Remove cooked quesadillas from the skillet and repeat with any remaining quesadillas. Slice each quesadilla in half or into thirds before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sEverything Bagel Breakfast Quesadillas
Ingredients
For the Breakfast Quesadillas
- 4 large flour tortillas, burrito-sized
- 8 large eggs
- 1 1/2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 2 tablespoons everything bagel seasoning
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a medium bowl, whisk together the eggs with the salt and black pepper until well combined. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Once melted, pour in the whisked eggs. Cook, stirring occasionally, until the eggs are scrambled and just set but still slightly moist. Remove from heat and set aside.
⏱️ 5 min - 3
Lay the flour tortillas flat on a clean surface. Spread about 1 tablespoon of softened cream cheese evenly over one half of each tortilla.
⏱️ 3 min - 4
Divide the scrambled eggs evenly among the tortillas, placing them over the cream cheese side. Sprinkle each with 1/4 cup of shredded Monterey Jack cheese, 1/2 tablespoon of everything bagel seasoning, and 1/2 tablespoon of chopped fresh chives.
⏱️ 3 min - 5
Fold the empty half of each tortilla over the filling to create a half-moon shape.
⏱️ 1 min - 6
Wipe out the skillet if needed, then add the remaining 1 tablespoon of butter and melt over medium heat. Place two quesadillas in the skillet (or as many as will fit without overcrowding). Cook for 2 to 3 minutes per side, or until golden brown and the cheese is melted and bubbly.
⏱️ 8 min - 7
Remove cooked quesadillas from the skillet and repeat with any remaining quesadillas. Slice each quesadilla in half or into thirds before serving warm.
⏱️ 2 min