Today was a nice spring day with temperatures in the upper 40’s. We ran a few errands and then took a nice long walk to not only get in my steps but some fresh air! There is nothing like being outside – you always feel so much more alive. I started to hear the birds a couple of weeks ago but today was the first day I saw one during our walk! It is always a good sign when the birds return.
We had a few burrito tortillas left over from making Chicken Quesadilla for dinner. Plus some ham from Easter. I decided to make an egg and ham quesadilla to use some of the ingredients. Even though I love breakfast foods, I rarely make eggs unless it is a casserole. My husband is the opposite. He loves to get up on the weekend and make a Layered Egg Omelet Sandwich. This is a simple recipe that you can personalize with ingredients you enjoy. When I can take short cuts without compromising the flavor, I do. For this dish, instead of chopping tomatoes and peppers I serve Salsa as a topping. You may wish to add the tomatoes and peppers to your quesadilla and other ingredients like hot peppers and caramelized onions.
Salt and Pepper
Extra Sharp Cheddar Cheese, shredded
Salsa or other toppings
I scramble my eggs with a little milk seasoned with salt and pepper. I cook in a non-stick pan sprayed with a little non-stick cooking spray. While they are cooking, I warm and brown the quesadilla in a hot, flat pan.
Add shredded cheese and ham to the quesadilla to start warming.
Add scramble eggs and more cheddar cheese.
Cover with another quesadilla and turn over to finish warming through.
Cut into sections and serve with salsa or other toppings.
Other breakfast recipes you might enjoy: