Mushroom and Chard Egg Quesadillas
Breakfast quesadillas come together quickly and are sure to be a crowd pleaser. Full of fiber, protein and other nutrients, this easy meal is not only budget friendly, but filling.
This is our last budget friendly recipe in this series and the most versatile yet. Love the idea but hate mushrooms? No problem. You can switch out the chard or mushrooms for any ingredients you normally enjoy in your omelets or on your breakfast sandwiches. My kids aren’t convinced vegetables belong with eggs but they love bacon and egg quesadillas. This mushroom and chard version is one of my absolute favorites. It’s such an easy and delicious way to add greens to your diet. Sautéed kale and baby spinach are fantastic in this as well.
Now are you ready for the cost break down?
For all ingredients, with the exception of salt, pepper and butter, the final cost was approximately $8. This breaks down to be less than $2 a quesadilla.
For the bacon and egg quesadilla the final cost of all ingredients, with the exception of salt, pepper and butter, is about $11. This breaks down to also being less than $2 per quesadilla. Happy cooking guys and let me know if your family enjoys these as much as mine.
Ingredients:
2 eggs, scrambled
1 flour tortilla (I usually prefer wheat tortillas)
1/4 cups shredded Colby Jack cheese
1 cup chopped chard (or other greens)
2 button mushrooms, sliced
1 tsp butter
Salt
Pinch of Pepper
another family favorite:
Bacon and Cheddar
- 1 slice of bacon, cooked and chopped
- 1/4 cup cheddar
- Tomato slices (optional)
Directions:
- Melt 1/2 tsp of butter in pan, add chard, mushrooms, salt and a pinch of pepper. Sautee until chard is tender. Remove from pan.
- Add the remaining butter and melt. Place tortilla flat in pan. On one side, add half the shredded cheese, eggs, chard, mushroom and top with remaining cheese. Fold and cook each side until golden brown and cheese is melted.