If breakfast is the most important meal of the day, why do we only eat it once?

I know that some of you out there can cheerfully eat anything in the morning – pizza, a turkey sandwich, leftover brisket with mashed potatoes…not me. If it wasn’t marketed specifically as breakfast and isn’t a chocolate chip cookie (because those aren’t marketed as breakfast but I think they should be) then your chances are that I won’t want to look at it before about 12:30.

While I might be picky about what I’ll cook the morning, I’m not picky about how I cook it. You can make a quesadilla - traditionally lunch or dinner fare - in an unconventional way: on your grill. If you have an indoor/electric grill, this is especially easy for frosty winter mornings when you want a warm breakfast without fuss.

Simple Breakfast Quesadilla

Ingredients:

1 egg
2 egg whites
1 whole wheat wrap (such as La Tortilla Factory)
1/4 cup shredded, part-skim mozzarella cheese
1 thick slice of bacon, well-cooked and crumbled into bits
Salt and pepper, to taste

Directions:

1. Cook bacon according to directions on package. Spread wrap onto a large plate. Grate mozzarella cheese onto one half of the wrap. Use a fork to beat the eggs and salt in a small bowl, until the eggs are mostly uniform in color.

2. In a non-stick skillet over medium heat, pour the egg mixture in an even layer across the pan. Cook eggs 1-2 minutes, depending on how hot your stove gets. Cook until egg has set and flip into thirds, omelette-style. Cook until each side has just barely browned, about 1 minute longer.

3. Heat grill. to medium. Top wrap/cheese with omelet and crumble bacon over egg. Fold wrap in half and grill until tortillas are crisp, about 3-4 minutes per side. Slice in half and serve.

What is your favorite way to eat breakfast for dinner?

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Tagged as: bacon, breakfast quesadilla, egg, quesadill