Crab, Egg and Pepper Breakfast Quesadillas

Name: Crab, Egg and Pepper Breakfast Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsp butter, divided use; 1 small onion, chopped; 2 Tbsp salsa, plus more for serving; 2 oz goat cheese; 6 large eggs; 1/2 tsp salt; 1/4 tsp pepper; 4 large gluten-free tortilla wraps (about 9-inch diameter); 8 oz refrigerated pasteurized crab meat; 1 large roasted red pepper, cut into strips; 6 oz pepper jack cheese, shredded; 2 Tbsp mexican crema or sour cream; 1 Tbsp chopped fresh cilantro; 2 medium avocados, peeled, pitted and sliced

By Suzanne Banfield
@SBcooks

This breakfast quesadilla is such a happy surprise – it’s filled with breakfast ingredients, but with a twist. It’s best served on slow and easy mornings when you have time to enjoy hanging out with family and friends.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 Tbsp

butter, divided use
1 small

onion, chopped
2 Tbsp

salsa, plus more for serving
2 oz

goat cheese
6 large

eggs
1/2 tsp

salt
1/4 tsp

pepper
4 large

gluten-free tortilla wraps (about 9-inch diameter)
8 oz

refrigerated pasteurized crab meat
1 large

roasted red pepper, cut into strips
6 oz

pepper jack cheese, shredded
2 Tbsp

mexican crema or sour cream
1 Tbsp

chopped fresh cilantro
2 medium

avocados, peeled, pitted and sliced
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How to Make Crab, Egg and Pepper Breakfast Quesadillas

Step-by-Step

Melt 1 tablespoon butter in large nonstick skillet. Add onion; cook about 3 minutes over medium heat until softened. Whisk 2 tablespoons salsa and the goat cheese into eggs; add salt and pepper. Stir into the pan with the onions; cook until eggs are softly scrambled. Remove to a plate and divide into 4 portions.
Wipe out the skillet and melt 1/4 of the remaining butter in the skillet. Construct each quesadilla by spreading a portion of eggs on one half of a tortilla. Scatter crab meat and red pepper strips over the eggs. Sprinkle with cheese and fold the quesadilla in half.
Place the folded quesadilla in the skillet; cook each side for about 2 minutes or until golden brown spots appear. Add a bit of butter for cooking each quesadilla. Cut each quesadilla into fourths. Drizzle crema over the pieces, sprinkle with cilantro and serve with avocado and extra salsa.

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