Nothing is more satisfying for breakfast than cheesy eggs. These quesadillas are filled with fluffy scrambled eggs, melty cheddar cheese, and a handful of arugula at the end for the perfect morning bite. I love to serve them with avocado, sour cream and hot sauce for a full and satisfying breakfast. – Chef Elana
3 tablespoons milk (any kind is fine)
8 6-inch flour tortillas (whole wheat if you want)
4 ounces shredded cheddar
3 ounces baby Arugula
¼ cup our cream
Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.
Crack eggs into a large bowl and add milk. Whisk vigorously until bubbles have formed on the surface. Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Give eggs another whisk and season with salt and pepper. When oil is shimmering, add eggs and allow to sit until beginning to set around the edges. Then gently fold every 30 seconds or so to allow large curds to form. Continue cooking over medium heat until almost all runny eggs have cooked. Then turn off heat- the eggs will continue to cook in the warm pan.
Lay tortillas on a clean flat surface. Top half with half of cheese and then half of eggs. Sprinkle remaining cheese over eggs and place remaining tortillas over top.
Wipe pan from eggs clean.
Heat 1 teaspoon olive oil in pan from eggs over medium heat. When oil is shimmering add quesadillas, working in batches if needed. Cook until tortilla is golden and cheese is melted, about 6 minutes, flipping halfway through. Remove to cutting board, open quesadillas, and add arugula inside. Close again and cut in quarters. Repeat with remaining quesadillas.
Transfer quesadillas to plates and top with avocado slices, a dollop of sour cream, and a drizzle of hot sauce.
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