I know it says Breakfast, but I totally ate this for dinner last night. I lacked the patience to wait until the morning to make it because it just looked so good! After all, I have been saying that I need to cook more Breakfast-y things to share with you all, but no one ever said that it had to be eaten at a Breakfast hour.
The goat cheese adds a little tang making to jazz up these quesadillas, but not too much to overpower the rest of the ingredients. The hardest part was flipping the quesadilla over (some of the filling fell out but it recovered), and the recipe is easily doubled for a larger number of hungry bellies.
Writing this post makes me wish I had it again for Breakfast this morning – why did I only eat cereal? Guess I still need to work on cooking things for the Breakfast hour.
Makes 2 quesadillas
4 large flour tortillas (I used whole wheat)
4 eggs, lightly beaten with a pinch of salt
1 cup raw baby spinach
2 chicken, pork or soy sausage patties, cooked and roughly chopped
1 Tbsp butter, divided
1/4 cup goat cheese crumbles
1/2 cup grated mozzarella cheese
Hot sauce to taste
- Scramble the eggs in a small skillet with half of the butter. Once scrambled, scoop eggs into a small bowl and set aside.
- Heat up a large skillet and drop the rest of the butter in. Lay a tortilla flat down then sprinkle with half of the eggs, sausage bits, goat cheese, spinach, mozzarella cheese and a drizzle of hot sauce. Lay other tortilla on top and press down. Cook quesadillas until golden brown on both sides. Repeat with remaining ingredients.
- Slice into quarters and serve.
Source: Eat, Live, Run