Hey everybody, it's Natashaof natashaskitchen.com, and today I'm gonna show you three ways how we make our family'sfavorite breakfast quesadillas. You'll be amazed how easy these are. Simple ingredients. And I'm hungry, so let's get started. (drums hands) (bell rings) We're gonna start withthe sausage quesadillas. Crack two large eggsinto a small mixing bowl.
Season the eggs lightlywith just a pinch of salt and a pinch of black pepper, then beat them togetherthoroughly with a fork. (whisks fork) Set the eggs aside. Now place a large, non-stickpan over medium heat. You'll need about threeounces of breakfast sausage for each quesadilla, or about two patties.
If you're not able tofind the sausage patties at your grocery store, you can also use breakfast sausages and remove the casing. Break those up with yourspatula as you saute, and because they do release some oil, there's no need to addextra oil to the skillet. Whoa, woops. Continue sauteing and stirring frequently until the sausage is lightly browned and completely cooked through. Transfer the sausage to a plate, then reduce the heat to medium-low. In the same skillet, andthere's no need to wash it, add your beaten eggs. (eggs sizzle) Swirl the eggs to evenlycoat the bottom of the pan, and let them cook gently.
Once they're nearly cooked through, sprinkle the top with about two tablespoons of shredded cheese. We're just adding a little bit of cheese at this point to help thetortillas stick the egg. Place a tortilla directlyover the surface of the egg and let that rest for about 30 seconds. Now use a large, thin spatula to get under the egg and flip it over. It should flip easily.
If you're having trouble flipping, it means the egg needsa little longer to set, so let it stay on the heat for 30 seconds, then try flipping again.
Once that's flipped over, add another two tablespoons of cheese, or add the cheese to taste. (upbeat music) Spread the cooked sausage evenly over half of the quesadilla. Fold the tortilla overto close it like a book, and continue to saute on bothsides until it's golden brown. (upbeat music) Once the cheese inside is melted and your tortilla is crisp and gold brown, you can remove it from the skillet. (upbeat music) This is such an easy breakfast idea, and takes just minutes to make. Once it's out of the pan,it's ready to be sliced up and enjoyed, or you can make them ahead because they reheat really well. (upbeat music) Our next version is thebacon and egg quesadilla, for all of our bacon lovers. In a large skillet over medium-high heat, add two slices or about twoounces of chopped bacon. (bacon sizzles) Saute the bacon until it'scrisp and golden brown. Transfer the cooked bacon to a plate, and because bacon releases more fat, you can dab it out with a paper towel. We love that this is a one-pan breakfast, and you don't have to wash the skillet. Place that same pan over medium-low heat and add your two beateneggs with salt and pepper. (upbeat music) Follow the same processof cooking those gently over medium-low heatuntil they're mostly set. You'll know they'reready if you tilt the pan and the eggs don't run. Then sprinkle with twotablespoons of cheese, and cover it with a tortilla. This process is so easy, you'll have it memorizedby the end of this video. Once you flip that tortilla over, add more cheese, thensprinkle your cooked bacon over half of the quesadilla. (upbeat music) That crisp and salty bite of bacon is such a treat inside these.
Fold the tortilla in half like a book and let that saute untilgolden brown on both sides. And if you like thatcrust to get really crisp and golden on the outside, you can add just a dropof oil to the skillet.
Now I'm gonna show you our easiest version of the breakfast quesadillas because you don't even need tocook the meat ahead of time. Pour the egg mixture into your skillet over medium-low heat andlet that cook gently. Sprinkle on a little bit of cheese, top with your tortilla, and flip it over. Top with more cheese, thenadd some sliced deli ham. This is a great way to useup leftover cooked ham, or you can just get somepre-cooked deli ham. You'll need about twoounces per quesadilla. (upbeat music) Since the ham is alreadycooked, it saves you a step. Just fold that over and saute until golden brown on each side.
Take it out of the skilletand serve right away with your favorite toppings. (snaps fingers) (laughs)I told you it was easy. Who's ready for the taste test? (laughs) Oh, dang it I just broke my nail. (sighs) Still ready for the taste test. (laughs) Okay. Small setback. (laughs) Let's do this anyways. Okay, we're gonna startwith my personal favorite, which is the sausage quesadilla. Yum yum. I love how this becomes the biggest one because of the textureof the sausages in there. And then just sausage isso flavorful naturally, and because this has so few ingredients, I think that's why it's my favorite, and just takes it up a notch. (laughs) Okay, just cut them into little wedges. I love that the outside is crisp, the inside is tender and juicy. And cut them while they're warm so you've got that melty cheese. Oh, lemme show ya. (laughs) Oh yeah. That's what I'm talkingabout, right there. And I love serving thesewith homemade pico de gallo.
I have a recipe for this on my blog. I will leave a link below. This is seriously the bestauthentic pico de gallo, and we have a secret for makingit taste really authentic. And you'll just have to check it out to find out what it is. It is so good, and so easy. Also, it's really goodwith our roasted salsa.
We make big batches of this in the summer and freeze it through winter so we can keep enjoying it all year long. This is so good. I love both of these. And my kids love it with sour cream, so. We'll just jump rightinto this taste test. (upbeat music) All right, here we go. My favorite is the pico, if I can keep it on there long enough to put it in my mouth. (laughs) (spoon clinks) I think I need more pico. Okay. That looks good. All right, I'm ready. Are you ready? (laughs) (upbeat music) (moans) (laughs)These were so easy and super delicious. I love how fluffy the egg is inside, and that they havecheese kind of all over. And the cheese holdsthe quesadilla together, so don't skip it. Ah, and then that tenderand juicy sausage. They also reheat really well.
They keep really well inthe fridge or the freezer, so they are perfect formeal prep for busy mornings or when you just don't feel like cooking, but still want somethingdelicious and homemade. Speaking of children,here they come. (laughs) (upbeat music) All right guys, I've got different ones. Here's the sausage onefor you both to sample. Cheesy sausage. - Bacon. - What do you think? What do you think? That was mine. That was mine, too. How is it? (upbeat music) Okay. (laughs) What do you think? (laughs) Yeah? Good. (laughs) I'm glad you liked it. Okay, there you have it. - What's over there?- It was a hit. And there goes my breakfast. And, if you guys want more easy and family-friendly breakfast recipes, check out some of ourfavorites right over there and right down there. And make sure you clickbelow to subscribe, and when you do, clickthat little bell icon so you'll get notifications every time we post a new video. We'll see you in our next video!
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