Looking for a satisfying, nutritious breakfast that is easy to make and really tasty? Try a Denver Omelet Breakfast Quesadilla! This quick meal idea provides protein, vegetables and dairy, all sandwiched between two crispy tortillas. Whip up a quesadilla whipped in no time and even eat it on-the-go!
This recipe features the flavors of a classic Denver omelet. Start by sautéing some diced ham, bell peppers and onion in a skillet with just a little dab of butter. Add eggs to create a delicious scramble that’s used as the filling for this quesadilla. Just add them between two tortillas with plenty of delicious cheese!
Did you know kids who eat a healthy, protein-packed breakfast do better in school? During the school year, I get creative with breakfast options and find meals that my kids will want to wake up to eat — like these quesadillas! Enjoy breakfast with your kids, too — they’re more likely to form healthy breakfast habits if they see you doing the same. Plus, these are approved by kids of all ages!
As the quesadilla cooks, the tortillas get nice and golden and crispy, and all that gooey cheese melts inside, acting as the perfect glue to hold everything together. My kids would normally eat around the vegetables in their eggs, but since everything is tucked inside the tortillas with all kinds of melted cheese, they happily eat their veggies without even knowing it! Pairing cheese with fresh veggies is a great way to make sure kids are getting the calcium they need to build strong bones.
Why wait ‘til lunch or dinner to cook up a yummy, cheesy quesadilla? Start busy mornings off right and try one for breakfast!
Denver Omelet Breakfast Quesadilla
- 1 tablespoon unsalted butter, divided
- 1/4 cup cooked ham, diced into small cubes
- 1/4 cup red and/or green bell pepper, finely diced
- 1 tablespoon onion, finely diced
- 2 eggs, whisked together
- Salt and pepper, to taste
- 2 small flour tortillas
- 1/2 cup sharp cheddar cheese, shredded
- Melt 1/2 tablespoon of butter in a large skillet over medium-high heat. Add the ham, bell peppers, and onion and sauté until the vegetables are tender, about 5 minutes.
- Add the eggs to the skillet and season to taste with salt and pepper. Cook the eggs, stirring often, until they are set and no longer runny. Transfer the egg mixture to a bowl or plate and cover loosely with foil to keep warm.
- Melt another 1/2 tablespoon of butter in the skillet over medium heat. Add one tortilla to the skillet and top with half the cheddar cheese, followed by the reserved egg mixture. Top the eggs with the remaining half of cheddar cheese and add a second tortilla on top.
- Cook the quesadilla for about 2-4 minutes until the bottom is golden and crispy, then carefully flip the quesadilla over with a large spatula. Cook the other side for another 2-4 minutes until golden and crispy and the cheese inside has melted.
- Transfer the quesadilla to a cutting board and cut into 4 or 8 wedges.