If you are looking for a different but quick and easy breakfast that will please adults and children alike, look no further.
Egg & ham quesadillas are a new favorite in our toddler-loving family.
My son’s favorite breakfast is eggs and ham.
And was JUST eggs and ham – plain and simple – until one day he saw Mommy roll her eggs into a glorious flour tortilla.
That’s when a breakfast burrito fanatic was born.
Initially, my excitable son let me hold his breakfast burrito for him to chomp on at his leisure as he jabbered and kept busy with his cup and utensils.
We got along with that arrangement for a week or two, until of course he insisted to hold the burrito ON HIS OWN!
Of course you can imagine what fun ensued when a not-even-two-year-old holds his own homemade breakfast burrito (especially on a day when he wants to wrap it up too). Less and less food made it into his mouth, and more and more food was dropped, scattered and ground onto and into every surface and fiber within a three to five foot radius.
Now, I see myself as having a higher toleration for temporary disorder in the name of exploration and discovery than the average parent, but this daily independent burrito expedition soon became a problem – not only for the additional cleanup and wasted food, but also because my little man was getting increasingly frustrated and not eating nearly enough to fuel his morning adventures.
How could I make his favorite food independent toddler friendly?
Enter the resourceful mommy solution: breakfast quesadillas!
I love these because they are so easy to handle and kids love them because they seem more like a treat than breakfast.
As HEALTHY as you desire
There are all kinds of ways to modify this breakfast for your family’s preferences. For example, in my ideal world, I would hand make whole-wheat tortillas (see my recipe here) or maybe even experiment with grain free tortillas (try these recipes here and here). I also try to use locally raised farm fresh eggs, nitrate-free ham and cheese from grass-fed cows. The breakfast quesadillas also pair well with avocado, which is packed with all kinds of nutritious, brain-powering goodness for your little ones.
On most mornings, I feel accomplished that my son is eating protein instead of sugar and I relish in the fact that at least part of his meal is homemade and not processed. As I make a mental note to progress towards even healthier versions of my family’s favorite foods, I congratulate myself for the positive efforts and important standards I am rocking with these amazing little breakfast quesadillas. I hope this recipe can be as much of a blessing to your family as it is to mine! xoxo, Rachel
- Tortillas (small or medium)
- Shredded Cheese
- Ham, bacon or sausage
- Coconut oil or lard
- Garlic powder
- Crack open and scramble the number of eggs needed for the size and amount of quesadillas you are making. Use one to two eggs for a small quesadilla and two to three eggs for a medium quesadilla.
- If desired, sprinkle in a touch of salt, pepper and garlic powder as you scramble.
- If using bacon pieces or browned sausage, you may stir that into the eggs at this point as well.
- Warm a skillet over medium heat (using an 8-inch skillet for small fajita-sized tortillas and a 10-inch skillet for medium soft-taco-sized tortillas).
- Use a heat-safe spatula spread about half a teaspoon of coconut oil or lard to completely cover the bottom and sides of the skillet.
- Pour one serving of eggs into the skillet (approximately equivalent to one to two eggs for a small quesadilla or two to three eggs for a medium quesadilla).
- Let the first side of the eggs cook until solid, then loosen the sides and flip to cook the second side. Transfer cooked egg to one tortilla, layering with shredded cheese if desired.
- If using ham slices, warm them in the skillet after removing the eggs and layer on top of the eggs before adding more cheese and the second tortilla. If your meat is combined with your eggs, simply sprinkle another layer of cheese and top with the second tortilla.
- Wipe out the skillet and carefully place the uncooked quesadilla in it. Brown both sides over medium to medium-high heat until the tortillas are toasted and the cheese is warm and melted.
- Use a pizza cutter or pairing knife to cut the quesadilla into 6-8 sections.