Scrambled Eggs Turkey Breakfast Quesadillas

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Large tortillas filled with thinly sliced honey smoked turkey, scrambled eggs, diced red peppers, spinach, mushrooms, and cheese. These Scrambled Eggs Turkey Breakfast Quesadillas are so delicious and filling, the perfect meal for your family.

Oh my gosh. It’s been so cold, dark, and gloomy these past few days with heavy torrents of rain and strong gusty winds. I have absolutely no desire to venture out of bed much less out the doors to go to work or run errands. I love watching the rain from my windows, but I definitely don’t like being soaked to my knees from walking through huge puddles!

But these scrambled eggs turkey breakfast quesadillas! These would totally completely convince me to leave my bed on a cold gloomy morning. Filled with simple ingredients like thinly sliced turkey, mushrooms, spinach, red bell peppers, melted cheese, and scrambled eggs, these quesadillas are so delicious and perfect for breakfast or brunch. And if you make extras, you can even pack them for lunch or eat leftovers for dinner. More delicious homemade meals even on a busy schedule rather than ordering out. Or be creative and have breakfast for dinner with your family!

These quesadillas are easy to make, plus you can always customize the ingredients to include your favorites as well as your family’s. If you have trouble making eggs, like I used to, scrambled eggs is simple and no one would notice if they’re not perfectly made, which I love. Plus adding thin slices of quality turkey takes these quesadillas to the next level. It adds flavor and makes the quesadillas so much more filling.

I used Castle Wood Reserve® Smoked Honey Turkey Breast, but there are so many different types of quality Castle Wood Reserve® meat you can choose from. Selections include: honey ham, smoked Virginia ham, oven roasted chicken breast, oven roasted turkey, honey smoked turkey, and angus seasoned roast beef top round. They’re gluten free with no MSG, binders, or trans-fat. These Castle Wood Reserve® meat are perfect for a charcuterie board, as an ingredient in your meals, or on their own. Trust me, I ate many while I made these quesadillas.

With the new year, I think it’s time to recommit to homemade meals, whether it’s homemade dinner with your family or bringing homemade lunch to work. Let’s challenge ourselves to create some of our favorite meals at home instead of eating out.

You can find these at Walmart in the deli area.

So let’s get started with these breakfast quesadillas!

In a small to medium sized skillet, add a little olive oil over medium heat. Allow the olive oil to heat for a minute before adding mushrooms, finely diced red bell peppers, and a pinch of salt. Cook them for about 2-3 minutes until they become soft and tender.

Next, add the spinach leaves, and cook them until they are just wilted.

Drain any liquids from the mushrooms. Place the vegetable medley onto a plate and set aside for now.

Wipe the skillet clean, and add olive oil over medium to low heat. Add beaten eggs and a pinch of salt to the skillet, and use a spatula to move the eggs around so that they cook all the way. When the eggs are cooked at the bottom, move it so that the uncooked eggs is at the bottom of the skillet. Cook the eggs until they are light and fluffy and to your liking.

Place the eggs onto a plate, and set aside for now.

Lightly grease the surface of a large skillet with olive oil. Place a large tortilla onto the skillet. I used a burrito size tortilla. Sprinkle shredded or add sliced cheese on half of the tortilla. Then top with thinly sliced quality Castle Wood Reserve® smoked honey turkey, the vegetables, scrambled eggs, and more shredded cheese as desired.

Fold the tortilla in half, and brown the tortilla over low heat for about a minute or two. Then flip the quesadilla to the other side, and brown the tortilla for another minute or two.

Set the quesadilla onto a plate, and make the rest of the quesadillas.

Slice the quesadillas in half before serving.

Enjoy your scrambled eggs turkey breakfast quesadillas!

What’s your favorite breakfast for dinner meal? Which Castle Wood Reserve® meat would you use in your quesadillas?

Scrambled Eggs Turkey Breakfast Quesadillas

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Large tortillas filled with thinly sliced honey smoked turkey, scrambled eggs, diced red peppers, spinach, mushrooms, and cheese. These Scrambled Egg Turkey Breakfast Quesadillas are so delicious and filling, the perfect meal for your family.

Author: Andrea Giang

Recipe type: Entree

Serves: 3-4 servings

Ingredients

• 2 tablespoons olive oil
• 2 cups sliced mushrooms
• ½ red bell peppers, finely diced
• pinch of salt
• 2 cups packed spinach leaves
• 2 tablespoons olive oil
• 6 large eggs, beaten
• pinch of salt
• Olive oil to grease the skillet
• 3-4 large sized tortillas
• 2 cups shredded cheese, more if desired
• 12 slices honey smoked turkey

Directions:

1. In a small to medium sized skillet, add a little olive oil over medium heat. Allow the olive oil to heat for a minute before adding mushrooms, finely diced red bell peppers, and a pinch of salt. Cook them for about 2-3 minutes until they become soft and tender.
2. Next, add the spinach leaves, and cook them until they are just wilted.
3. Drain any liquids from the mushrooms. Place the vegetable medley onto a plate and set aside for now.
4. Wipe the skillet clean, and add olive oil over medium to low heat. Add beaten eggs and a pinch of salt to the skillet, and use a spatula to move the eggs around so that they cook all the way. When the eggs are cooked at the bottom, move it with the spatula so that the uncooked eggs is at the bottom of the skillet. Cook the eggs until they are light and fluffy.
5. Place the eggs onto a plate, and set aside for now.
6. Lightly grease the surface of a large skillet with olive oil. Place a large tortilla onto the skillet. Sprinkle shredded cheese on half of the tortilla. Then top with smoked honey turkey, the vegetables, scrambled eggs, and more shredded cheese.
7. Fold the tortilla in half, and brown the tortilla over low heat for about a minute or two. Then flip the quesadilla to the other side, and brown the tortilla for another minute or two.
8. Set the quesadilla onto a plate, and make the rest of the quesadillas.
9. Slice the quesadillas in half before serving.

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