This Gluten and Dairy Free Breakfast Egg Quesadilla has all your favorite egg scramble toppings, and you can add as much protein as you want to meet your needs and still taste delicious! I personally love making this egg scramble with potatoes, bacon, and melted, gooey cheese in my quesadilla, but feel free to add your own mixings! Adapt this egg quesadilla recipe to accommodate allergies your allergies.
Serving Sizes for your Egg Quesadilla
I normally make double or triple the egg quesadilla recipe, depending on how many hungry mouths I’m feeding at the moment lol! This is because the ingredients I’ve listed are for two servings, or one serving of the entire quesadilla if someone is hungrier. Therefore, boil 2-3 potatoes, diced, and then refrigerate whatever you don’t use for later. Also, depending on how many potatoes you are boiling, this can range from 5-10 minutes, give or take. Stick a fork in the potatoes to check if they are “almost” done. Do not cook them completely well done, just a tad before that. The potatoes will continue cooking on their own to completion once they’re spread on to the panini press.
Once the potatoes are “almost done,” take them off the heat and immediately throw in a strainer so that the water doesn’t keep cooking the potatoes. Then, run a bit of cold water over the diced potatoes, while they’re in the strainer, to cool them down and prevent them from further cooking.
Cooking your Egg Quesadilla:
- Heat about a splash of olive oil to a sauté pan on medium. Throw your diced onions and peppers in. Sauté for a few minutes until they start to become soft.
- Season the potatoes with some garlic powder, salt, pepper, and parsley. Take your diced potatoes and add them to the onion and pepper sauté mix. Cook until your potatoes are nice and golden. Take off heat and set pan aside.
- Now it’s time to cook your bacon. Use about 2 slices of bacon, chopped, per egg quesadilla. If you want this to be a very high protein quesadilla, add more protein here. Protein options to use are bacon, sausage, ham and anything high in protein. If you’re going to be making multiple egg quesadillas, cook all your bacon at once to keep it simple. Cook your bacon until desired, keeping in mind that they will continue to cook for a bit when they are scrambled in with the potatoes and eggs. Once your bacon is done, pat the bacon dry with some paper towels to drain the excess oil. Chop the bacon into smaller pieces.
- Then, take your bacon and add it to your diced potatoes and veggie mix. Mix well.
- Scramble your eggs in a small mixing bowl. Add a little salt, pepper, a sprinkle of paprika, and a dash of parsley. Feel free to use your favorite seasonings. I know a lot of you may not want any seasonings, and that’s okay. It tastes delicious regardless.
- Turn the heat on Medium to the sauté pan containing all your mixings (potatoes, veggie mix and protein toppings).
- Add your scrambled eggs to the pan, being careful to spread it evenly throughout the whole pan.
Cook your egg mixture with all your proteins and toppings
- Cook for a few minutes, until your eggs are almost done.
- Then, add your shredded cheese to the entire scramble and cook for a few minutes more until everything looks done to your liking.
- Now, turn off the heat and set aside.
Time to use your Panini Press on your Egg Quesadilla
- It’s time to prepare your high protein breakfast quesadilla. I normally like to prepare it directly on the panini press to avoid spillage. I place one tortilla on the panini press.
**These are the gluten free tortillas I like to use:
https://www.amazon.com/Mission-Gluten-Free-Tortillas-Count/dp/B06XJP6WB6/
- Take a little bit of shredded cheese and sprinkle it lightly over the tortilla to help the tortilla and the toppings all stick together well.
- Spread the freshly prepared egg scramble around the tortilla. Do not overstuff your egg quesadilla. Spread the egg scramble and add a bit more cheese to the top to make the flour tortilla stick together better.
- Then, take your second tortilla and place it directly on top of the scramble with cheese, taking note to place it directly above the bottom tortilla so that they are evenly on top of each other.
- Slowly and carefully close your panini press over your egg quesadilla. Every panini press is different. Cook your egg quesadilla until they are nice and golden brown, with nice golden lines in them.
- Once you’ve achieved that golden look with the nice, pressed lines and texture, get your plate ready and place it right at the edge of the panini press.
- Then, slide your egg quesadilla into your plate or use your spatula under the quesadilla and help slide it onto your plate.
- I like to cut the egg quesadilla into fours and sprinkle a little dried parsley on top for decoration.
How to Serve your Egg Quesadillas:
I like to serve these Egg Quesadillas with a nice little bowl of fruit and some freshly squeezed orange juice in a carafe. I love that my version is gluten and dairy free, but anybody can adapt this recipe to their specific allergy needs!
For another amazing egg recipe, try my Avocado Toast with Egg Recipe! Here is the link: https://lifewithdenise.com/2022/07/avocado-toast-with-egg/
Let me know what you guys think! Make sure to tag me on Instagram, @realdenisewilliams, so I can see all your delicious creations!
xoxo, Denise.
