We ate a lot of pizza for breakfast growing up. And if you saw my post on breakfast bundt cakes, you’ll start to see I’ll eat almost anything for breakfast. And how can you deny a piece of cold, leftover, delicious pizza as the first meal of the day? Or indulge in my mom’s breakfast pizza made from crescent rolls? Pizza does have all the major food groups: bread, vegetables, dairy, and (back then) meat. Ok, fine, it’s not exactly the breakfast of champions, which is why this idea of a breakfast pizza quesadilla struck me as the perfect recipe for this month’s Recipe Redux challenge to break out of breakfast boredom!
Instead of a white flour or corn tortilla, I buy 13-grain rounds from our local international foods grocery store. They’re hearty and healthy, and the perfect size for quesadillas! To make this a protein-rich breakfast, I scrambled up two eggs per serving, making sure to break them down into smaller egg curds, rather than the typical larger pieces you’d normally aim for in scrambled eggs. I get my pizza sauce from Trader Joes – it’s simple and made of real ingredients, and until tomatoes are back in season, I’m fine using store-bought sauce! Many would argue you can’t have pizza or quesadillas without cheese, so I have shredded in just enough to impart that salty, melty quality. Use any cheese you like or have on hand. And finally, to up the veggie ante, I included some sauteed onion and bell pepper.
Breakfast Pizza Quesadillas
Serves 2, easily doubled
- 1 C sautéed veggies, such as onion, bell pepper, mushrooms, spinach, artichoke hearts, or any other favorite pizza topping
- 4 eggs + 4 tbsp milk of choice
- Black pepper, to taste
- 1 tsp pizza seasoning, (or use Italian seasoning)
- 2 10” multi-grain tortillas
- 2-3 tbsp pizza sauce
- 2 tbsp shredded cheese of choice
First, saute veggies of choice in a large, lightly oiled pan. Cook 7-10 minutes. Transfer to a bowl to set aside.
Wipe the pan clean with a wet cloth, heat it to medium-high, and spray with PAM. You want a hot pan to scramble the eggs. Whisk together the eggs and milk. Season with black pepper and pizza seasoning (optional). Pour in the egg mixture and turn off the heat. Work quickly to scramble the eggs with a spatula. You’ll want to make sure the eggs don’t scramble too large, so they can fit into the quesadilla.
Transfer the eggs to another bowl and wipe the pan clean again.
Return the pan to the stovetop and heat over medium-high; spray with PAM. Spread 2 tbsp pizza sauce over one tortilla and lay face-up in the hot pan. Top with sautéed veggies, then the eggs, and finally the shredded cheese. Spread a little more pizza sauce on the second tortilla and lay sauce-side down on top. Cook the quesadilla until the bottom tortilla browns and becomes crisp. Carefully flip to cook the other side, another 2-3 minutes.
Remove to a large plate and cut into 4 or 6 wedges. Serve warm with a dollop of plain Greek yogurt or additional heated pizza sauce for dipping. Enjoy!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)