Breakfast Quesadillas

breakfast quesadilla

I honestly don’t know why it has taken me so long to share this breakfast quesadilla recipe with you. This has been one of our favorite breakfast, brunch…and sometimes even dinner dishes for years. These are everything that you know and love about quesadillas with a breakfast flare. And added bonus — they’re great for breakfasts on the go.

This time we took the plain, classic egg and cheese quesadilla approach, but feel free to mix it up and add your favorites to the filling. We love to throw in turkey bacon or sometimes avocado. The possibilities or endless!

Ingredients:

  • flour tortillas
  • butter
  • eggs
  • shredded cheese
  • salsa
  • other desired fillings (bacon, peppers, avocado…the possibilities are endless)

Directions:

  1. Spread a thin coating of butter on one side of the flour tortillas.
  2. Prep your filling ingredients. (cook the bacon, shred the cheese, saute peppers, etc.)
  3. Beat eggs and season as desired. Pour into skillet on medium-high heat and cook until eggs are done. You can either scramble eggs or cook them in a single layer like you would for an omelette. Set aside.
  4. Lay tortilla butter-side down in the skillet. Sprinkle half of tortilla with cheese.
  5. Add a portion of the cooked egg on top of the cheese. Add filling ingredients and sprinkle a little additional cheese on top for good measure.
  6. Fold half of tortilla over to cover the filling. Flip to cook other side. Both sides should be slightly crispy and light golden brown in color.
  7. Remove from heat. Let cool for a minute.
  8. Grab that quesadilla and enjoy a taste of breakfast heaven.

Moore Cookin’ Original Recipe

Simple Summer Bruschetta

Simple Summer Bruschetta

We’ve made it a habit this summer to make a family trip to the Farmers Market in downtown Birmingham on as many Saturday mornings as possible. This weekend we got there a little late but still managed to score some yellow summer squash, green beans, corn, garlic, tomatoes and some gorgeous flowers for our table. We also decided to try something from Birmingham Breadworks for the first time and settled on a baguette.

farmers market 2015 haul

After picking up the tomatoes and baguette (and remembering that our basil crop at home is booming), I knew that we would have to make this easy bruschetta for lunch. This bruschetta was the perfect light lunch, packed with flavor for a hot summer day. Factor in the minimal oven time and we were sold. You should be too! Seriously, go grab a baguette and give this bruschetta a try today!

Ingredients:

  • 1 French or Italian baguette, sliced thin (approx. 3/4 inch thickness)
  • fresh mozzarella
  • fresh basil, cut or torn into small pieces
  • chopped tomatoes
  • olive oil
  • balsamic vinegar
  • garlic salt
  • pepper
  • chopped onion (If you’re not allergic like I am, by all means throw in a little chopped onion with the tomato for more flavor.)

Directions:

  1. Preheat oven to 350 degrees.
  2. Place bread slices on prepared baking sheet or Silpat.
  3. Drizzle or brush each slice with a little olive oil. Lightly sprinkle with garlic salt.
  4. Top each piece with a thin slice of fresh mozzarella.
  5. Bake for about 4-5 minutes until bread is lightly toasted and mozzarella softens.
  6. In a small bowl, combine chopped tomato (and onion if you decided to go for it) with a splash or two of balsamic vinegar and a dash of pepper. Let sit while bread is cooking.
  7. Take bread out of the oven and top each with a little of the tomato mixture and some fresh basil.
  8. Enjoy!