Roasted Pepper Breakfast Quesadillas Recipe

Take regular scrambled eggs up a notch by making them into a quesadilla featuring our Roasted Pepper Egg Bake Starter.
  • Ready in: 12 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 7 minutes
  • By:
  • Servings: 4-6

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  • 6 eggs
  • ¼ cup Roasted Pepper Egg Bake Starter
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 tablespoon milk
  • 6 (8-inch) flour tortillas

cooking methods

  • Bake
  • Stovetop


  1. Preheat oven to 350°F. Whisk together eggs, Roasted Pepper Egg Bake Starter, milk. Salt and pepper, as desired.
  2. Cook eggs over medium heat in skillet coated with non-stick cooking spray or melted butter until fluffy and set.
  3. Place tortilla on greased baking sheet. Add desired amount of egg mixture to tortilla and sprinkle with cheese. Top with another tortilla. Bake 5-7 minutes until cheese is melted and tortillas reach desired crispiness. Cut into pieces and serve.

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Rated 5 out of 5 by from Quick, Easy, and Delicious! I threw these together on a weekend to use up some excess eggs in the fridge, and they were absolutely delicious! I do think you could definitely add more of the Egg Bake Starter if you wanted more flavor. Sausage would also be a great addition. When school starts, I plan to make the scrambled eggs ahead of time for quick, early morning breakfasts. These would work just as well in a panini press as in a skillet.
Date published: 2017-07-02
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