Breakfast Quesadillas

Early in the morning, as the sun streams into my kitchen, we tried a new breakfast - ready in minutes.  

A scrambled egg with cheese inside two tortillas toasted until warm and crunchy.  A delicious start to the day.  

Breakfast Quesadillas - Adapted from Lynn's Kitchen Adventure
{Serves 1-2}

2 tortillas {we love homemade whole wheat}
2 eggs
1/4 C cheddar cheese
{fillings, as desired}

In a large skillet, scramble up the eggs; season with salt and pepper as they cook.  If you're have any additions, like bacon, peppers, mushrooms, etc., saute these first and then scramble the eggs.

Place the scrambled eggs in the center of a tortilla.  Place the tortilla on a hot griddle heated to 250-300 degrees.  Sprinkle with cheese.

Cover with a second tortilla and cook until warmed throughout and the tortillas are slightly browned.

Use a pizza cutter to cut the tortilla into 6 wedges.  Serve warm.

Breakfast Pockets

Frog Prince and I have been on a quest to have breakfasts that are not pancakes/waffles/muffins at least one morning each week.  

This recipe is a hybrid -- it brings together our beloved carbs, and mixes it with yummy veggies, scrambled eggs, and of course, a little cheese.  

We made a big batch of these up over the weekend, and unlike my pizza pockets, these actually made it into the freezer!  So, we have a quick breakfast pocket in the freezer just waiting for growling tummies in the morning.

Breakfast Pockets

{makes ~10 pockets}

Dough

1 C really warm water

1 tsp. honey

1 T yeast

1 tsp. salt

1 T olive oil

1 1/2 C whole wheat flour

1 C white whole wheat flour

Filling

~1 C shredded cheddar cheese

8 oz. mushrooms

1/2 red bell pepper, finely chopped

1 C broccoli, chopped

4 eggs

1/4 C milk

salt and pepper, as desired

4-6 slices of bacon, cooked 

Begin by preparing the dough.  Dissolve the yeast in the warm water in the bottom of a large bowl (or mixing bowl if you are using your stand mixer).  Allow the yeast and water to sit for about 1 minute.  Then, add in the honey, salt and olive oil.  Stir in the flour.  You can either do this by hand, or with your mixer.  Knead the dough for about 5 minutes until smooth.  Allow the dough to sit, covered for 5 minutes while you prepare your filling.  

Add the sliced veggies to a skillet with a few drops of olive oil.  Saute the veggies until crisp tender.  

While the veggies are cooking, whisk together the 4 eggs and the 1/4 C milk.  Scramble the eggs in a lightly greased skillet until eggs are set.  Season with salt and pepper, to taste.  

Combine the veggie mixture together with the eggs.  Then, crumble up the cooked bacon strips and mix them into the egg veggie filling.  

Now, divide the dough into 10 small balls.  Flatten and roll out those dough balls into dough circles.  Place the dough circles on a lightly greased cookie sheet.  Now is also the time to preheat the oven to 400.  

Divide the topping mixture into proportions equal to the number of pockets you have to fill.  For us, that equated to about 1/2-3/4 C mixture per pocket.  Place the filling on half of the dough pocket.  

Sprinkle each pocket with shredded cheddar cheese.  

Using a pastry brush, spread water around the edges of the dough.  

Fold the dough over the filling and press to seal.  Use a fork to seal the edges tightly.  

If desired, sprinkle the top of the pockets with Italian seasoning, or chives.  

Bake at 400 for 12-14 minutes until pockets are lightly browned and sound hollow when tapped.  

Serve warm.  

If desired, cool the pockets completely.  Then, freeze in plastic freezer bags.  To cook, remove the breakfast pocket from the freezer and microwave for 1-3 minutes (depending on your microwave) until warmed.  

Linked to: What's Cooking Thursday, Full Plate Thursday, Recipe Swap, Mangia Monday, Tasty Tuesday, These Chicks Cook

Potato Pepper and Egg Breakfast Wraps

Frog Prince and I have been making strides towards eating less carb-heavy breakfasts.  One recipe that showed up on my Friday Favorite Finds a few weeks ago was a yummy looking breakfast wrap.  Since we had a few whole wheat tortillas left over, we made this quick and easy breakfast to use them up.

We greatly enjoyed this breakfast wrap - it will be on our breakfast menu again!


Potato Pepper and Egg Breakfast Wraps - Inspired by Sing for Your Supper

2 medium potatoes, peeled and cubed
1/2 T minced onion
2 eggs
1/8 C milk
salt and pepper, to taste
1/2 red bell pepper, diced
1/8 C extra sharp cheddar cheese
2 whole wheat tortillas

Begin by dicing up the potatoes.

Then, place the potatoes in a large skillet, add water until potatoes are covered.  Sprinkle with sea salt.

Bring to a boil and boil the potatoes for ~7 minutes, until potatoes are tender.

Drain the potatoes.

In the same skillet, add the diced bell pepper, a little olive oil (if needed), and diced/minced onion.

Saute about 5 minutes. Then, add back in the potatoes.

Cook until potatoes are lightly browned on each side.

Lightly beat together the two eggs and milk. Then, in a second skillet, scramble up the two eggs/milk mixture. Season with salt and pepper, as desired.

When the eggs are set, sprinkle cheese over the top and allow the heat from the eggs to melt the cheese.

Meanwhile, wrap the tortillas in a moist paper towel. Then, microwave them for about 15-20 seconds, until warmed and flexible.

Divide the potato and egg mixtures in half.  Place half the potato pepper mixture in the center of each tortilla; top with half of the scrambled eggs.

Carefully fold the sides of the tortilla in to cover the egg mixture. Use a toothpick to secure the wrap, if needed.

Just remove that toothpick before eating :)

Enjoy!



Linked to: Saturday Swap, Your Recipe, My Kitchen, Mangia Mondays, What's Cooking Thursday

Ham and Mushroom Omelet

A couple of years ago, I learned an easy way to make omelets.

Before that... I had no idea what I was doing.  I tried flipping the eggs over and that never ended up pretty.  For me, or the eggs.

Now, I have a great method down that really works for me. The trick... cook over low heat and cover the eggs while they are cooking.  When the egg is just about done, add the toppings, then fold in half.  Thus, you avoid the need to flip the egg all together!

It's as easy as that!

Our current two favorite omelets are veggie-filled, and ham and mushroom.  Today, I will share the ham and mushroom version with you.  

Ham and Mushroom Omelet - Finding Joy in My Kitchen

Serves 2

3 eggs

1/4 C milk

salt and pepper, to taste

4 slices of ham lunch meat, cut into small pieces

8 oz mushrooms, sliced

1/2 C cheese, shredded {we like Colby Jack}

Begin by lightly beating the three eggs together in a large bowl or measuring cup.  I like to use a liquid measuring cup because of the nice pour spout.  If you have a cool bowl with one- like this Oxo one my mom has - by all means, use that bowl!  Add the milk and stir.  Season with salt a pepper.

Lightly oil an omelet-sized pan and begin to heat the pan over medium heat.

Check to see that the pan is ready by dripping a few drops of egg in the pan.  If it cooks right away, your pan is ready.  Then, pour in half of the egg mixture.

Cover the eggs in the pan with a cover that fits nicely on your pan.

Allow the eggs to cook until the top is set and no longer runny.  This takes my eggs about 5 minutes with our stovetop.

Meanwhile, saute the mushrooms and ham together in a second skillet.  And, get the cheese ready.

Uncover, and add your toppings to one half of the omelet.

Sprinkle in the cheese, and cover again.  Allow the cheese to mostly melt and the egg to finish cooking.  

Using a spatula, fold the egg over the filling.

Carefully slide the omelet onto a plate.

Serve with a nice glass of OJ!  We love having these for dinner or brunch -- a great and filling meal.

How do you make your omelets?




Linked to: What's on Your Plate?