Ingredients
Equipment
Method
- Heat a non-stick pan over medium heat. Cook sausage or bacon until browned and cooked through, then remove to a plate. If using cooked ham, you can heat it up or just add it over the cheese in step 4. Wipe excess oil from the skillet if needed. Reduce heat to low.
- In a measuring cup, add 2 eggs with a pinch of salt and pepper. Beat with a fork. Add beaten eggs and swirl to spread evenly over the bottom of the pan. Cook over low heat until the eggs are nearly cooked through (if you tilt the pan they should not run).
- Sprinkle the top of the egg with 2 Tbsp shredded cheese, then cover with a tortilla. The cheese will help the tortilla stick to the egg. Use a large spatula to get under the egg and quickly flip the entire assembly over.
- Sprinkle another 2 Tbsp of cheese over the exposed side. Sprinkle your cooked protein (sausage, bacon, or ham) over half of the surface and fold the tortilla in half.
- Sauté on both sides until golden brown. Remove from the skillet and use a pizza cutter to cut the quesadilla into wedges and serve warm.
Notes
If you prefer a softer egg, cook it slightly less before flipping. If you want a crispier exterior, increase the heat slightly during the final sautéing step.