I’m changing up my usual breakfast routine with these Vegetarian Breakfast Quesadillas with sauteed kale, egg and Fontina cheese. These are so easy to make and unbelievably delicious. Quesadillas are so versatile and don’t have to be limited to a lunch or dinner. Bring on those tortillas and plenty of cheesy delight!
I’m thinking its time to institute these quesadillas for my go-to brunch appetizer. Every time I host brunch, I skip breakfast to save room for a colossal spread of goodness. This leaves me super hungry and definitely in need of a quick appetizer while my Apple French Toast and Egg Casserole torture me with their heavenly aromas. These are so easy to throw together and you can do a most of the prep ahead of time by cooking the eggs the day before. I’m all about time-saving, so I can actually enjoy myself while entertaining.
Did I mention how good the Fontina cheese tastes with the combination of eggs and sauteed kale? I added plenty of thick slices to ensure cheesy goodness! I’m not satisfied until that string of cheese stretches its way to my mouth with each bite. Feel free to use whatever cheese you have on hand, just be sure to use plenty of it! A quick sprinkle of fresh tomatoes and a side of salsa or sour cream completes this easy dish. Its even hearty enough to have for lunch or dinner as well.
Having a quesadilla maker makes this recipe even more of a breeze! It cooks the tortillas to crispy perfection and even scores the shells into perfect slices. This is good news for someone like me, whom without fail manages to end up with slices of all shapes and sizes.
Let’s not forget the importance of some fizzy goodness with your next brunch! Be sure to visit my Saturated Saturday page for great cocktail ideas including, Pineapple Orange Creamsicle Mimosas or Strawberry Bellinis.
Vegetarian Breakfast Quesadillas
- 8 oz. Fontina Cheese; thickly sliced
- 4 Whole Wheat Flour Tortilla Shells
- 4 eggs; hard-boiled
- 1/4 Bunch of Kale
- 1/2 of a Yellow Onion; thinly sliced
- 3 cloves of garlic; minced
- 2 Tsp. Olive Oil
- 1 Tbsp. Butter
- salt and pepper to taste
- Sour Cream
- Chopped Tomatoes
Peel eggs and medium dice.
Remove stems from kale and roughly chop the leaves.
Add olive oil to a nonstick skillet; heat to medium/high heat.
Add garlic cloves and onion; saute for around 2-3 minutes until onion becomes transparent.
Add kale, saute for around 2-3 minutes until leaves are wilted, salt and pepper to taste.
Remove from heat, add kale to a bowl, wipe out skillet.
Add around 1/2 a Tbsp. of butter to the same skillet; heat to Medium.
Place a tortilla shell on the skillet.
Spread half of the kale mixture over the tortilla.
Sprinkle with half the egg and fontina cheese.
Cover top with another tortilla shell.
Heat for 1-2 minutes until lightly browned.
Flip quesadilla over and cook another 1-2 minutes until lightly browned.
Remove from skillet, cut quesadilla into 6 triangles.
Repeat process to make another quesadilla.
Garnish top of quesadilla with chopped tomatoes and serve with a side of your favorite salsa and/or sour cream.
Note: I used a quesadilla maker which required no butter or flipping.