Description
These Blackstone Breakfast Quesadillas are the ultimate way to start your morning! Loaded with scrambled eggs, crispy bacon or sausage, melted cheese, and a golden, crispy tortilla, this easy breakfast is perfect for busy mornings, camping trips, or weekend brunch. Cooked on the Blackstone griddle, they get an irresistible crunch while staying soft and cheesy inside!
Ingredients
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4 large eggs
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1/4 cup milk
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Salt & black pepper (to taste)
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1/2 lb breakfast sausage (or 4 strips of bacon)
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1 tablespoon butter (for cooking eggs)
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1 cup shredded cheddar cheese (or a cheese blend)
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1 cup shredded Monterey Jack cheese
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4 large flour tortillas
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1 tablespoon butter (for tortillas)
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1/2 cup diced bell peppers (optional)
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1/4 cup diced onions (optional)
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Salsa, sour cream, or avocado (for serving)
Instructions
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Preheat the Blackstone griddle – Set it to medium heat.
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Cook the meat – If using sausage, crumble and cook until browned, then remove and drain excess grease. If using bacon, cook until crispy and set aside.
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Scramble the eggs – In a bowl, whisk together eggs, milk, salt, and pepper. Add butter to the griddle and cook eggs, stirring gently, until just set. Remove from heat.
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Sauté veggies (if using) – Cook diced bell peppers and onions for 2-3 minutes until slightly softened.
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Assemble the quesadillas – On one half of each tortilla, layer shredded cheese, scrambled eggs, cooked meat, veggies (if using), and more cheese. Fold the tortilla over to seal.
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Cook the quesadillas – Add butter to the griddle and cook each quesadilla for 2-3 minutes per side, until golden brown and crispy.
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Serve hot – Slice into wedges and serve with salsa, sour cream, or avocado!
Notes
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Swap the flour tortillas for whole wheat or low-carb versions.
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Add cooked hash browns inside for extra crunch!
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Use a mix of cheeses for the best melty texture.
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Store leftovers in an airtight container and reheat on the griddle or in a pan for best results.