Breakfast Quesadilla
Ingredients
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nonstick cooking spray
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2 eggs
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¼ teaspoon salt
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⅛ teaspoon black pepper
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2 flour tortillas
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¾ cup Mexican-style shredded cheese blend
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1 ham slices
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Spray the June Pan
Spray the June Pan with nonstick cooking spray.
June Pan
nonstick cooking spray
Prepare the eggs
Crack the eggs into a liquid measuring cup and season with the salt and pepper. Beat the eggs gently with a fork until homogenous.
2 eggs
¼ teaspoon salt
⅛ teaspoon black pepper
liquid measuring cup
measuring spoons
fork
Add the cheese, egg, and ham
Place the tortillas flat on the prepared pan, overlapping them as little as possible. Divide the cheese evenly between the tortillas, covering the entire surface of each. Pour half the egg mixture over the cheese on the first tortilla, then add the remaining egg mixture to the second tortilla. Try to keep the egg from running over the edge of the tortilla, but don’t worry if it does. Evenly divide the ham over the egg and cheese, evenly dividing it over the 2 tortillas.
1 ham slices
measuring cups
¾ cup Mexican-style shredded cheese blend
2 flour tortillas
Cook the quesadillas
Place the pan on the middle shelf of the June Oven. Cook the quesadillas about 10 minutes, until the cheese is melted, the egg is cooked through, and the tortilla is lightly toasted. June will notify you when the quesadilla is ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Fold
Remove the pan from the oven. Using a flip spatula, immediately fold the quesadillas in half to close, pressingly firmly with the flip spatula to adhere the cheese to itself.
flip spatula
cooling rack
silicone oven mitts
Serve
Transfer the quesadillas to a chopping board and cut into wedges. Serve hot.
knife
chopping board