Breakfast is the most important meal of the day, and I love it. I love it so much that I started a breakfast club. Well, who are we kidding, I just have a friend over, make breakfast and we have adult conversation. But I call it a breakfast club so that’s all that matters. We’ve only done it twice, but I have more recipes to try before we move.
Speaking of moving…who’s excited for the BIG move? Away from the Northeast. A little further west. Yup, the Beckmann’s are moving to CLEVELAND! One of the main reasons I’m so excited to move to Cleveland is that it’s not CT! And it’s closer to my big sister. Oh, and did I mention it’s not CT? Anyways, I have grand plans to go on a lobster roll binge before I leave the Northeast. So stay tuned, I’ll probably put on 10 lbs and roll out of CT in June full of lobster.
Back to my breakfast club. We just met yesterday and had breakfast quesadillas. Which were delicious! You could definitely change up the ingredients, but I had some chorizo, eggs and cheese and then added some diced green chilis and some avocado. It was delish! Here’s what I did…
Start by cooking your chorizo in a frying pan with a little olive oil over medium heat.
When it’s all brown and cooked-through, drain on some paper towels.
Then crack 6 eggs into a bowl and whisk.
In the same frying pan that you cooked the chorizo, over medium-low heat, add your eggs. Slowly cook while stirring.
Until you have scrambled eggs.
Then it’s time to assemble your quesadilla. Melt a Tablespoon of butter in a large frying pan over medium heat.
Place a tortilla on tip. Any size tortilla, but if you are adding a lot of ingredients, use a large tortilla. Sprinkle with cheese.
Then add scrambled eggs and cooked chorizo.
Then add diced green chilis and avocado. When the bottom of the tortilla is brown and crispy, then fold in half.
Cut into pieces. Serve and enjoy! *disclaimer: make sure you are adding ingredients fast enough. I was chatting away and accidentally burned my first quesadilla. When in doubt, lower your heat.
1 lb fresh chorizo
1 Tablespoon olive oil
4 large tortillas
diced green chilis
In a frying pan over medium heat, cook chorizo with olive oil. When the chorizo is brown and cooked through, remove from heat and drain on paper towels. Crack eggs into a medium bowl and whisk. In the same frying pan that you cooked the chorizo, add the whisked eggs and cook over medium-low heat, stirring constantly until you have scrambled eggs. Then assemble the quesadilla. In a different frying pan, melt a Tablespoon of butter over medium heat. Place a tortilla in the pan. Top with shredded cheese, then scrambled eggs and chorizo. Add diced green chilis and avocado. When the bottom of the tortilla is slightly crispy and the cheese is melted, fold in half. Cut, serve and enjoy!