As I’ve mentioned many times, breakfast is a big deal around here, so I thought, why not a waffled breakfast quesadilla? And what a hit it was with my little guy, Cole. He went crazy for them.
We have breakfast quesadillas all time, but the fact that it was “waffled” made me a hero. I won’t complain. Nor will I complain when he eats it on the sofa, watching SpongeBob. It’s not often that I let him eat on the sofa, but when your baby is sick and fussy, sitting at the table without disruption is nearly impossible. And since these were waffled and therefore pretty much sealed at the edges, I didn’t have to worry about him spilling the inside of the quesadilla everywhere. Because if any of you have young kids, you know that eating over a plate is something you have to constantly tell them to do.
And being that these are pretty much spill proof, you can totally eat these on the run, in the car or while holding and walking in circles with a fussy baby in one hand.
Waffled Breakfast Quesadilla
Ingredients
- 4 8 in. flour tortillas
- 2 cups scrambled eggs, (about 7 eggs)
- 1 1/2 cups Mexican cheese
- 12 pieces bacon, cooked
- 1 tablespoon canola oil
Instructions
- Heat waffle iron and then using a brush, coat waffle iron with Canola Oil. Place 1/2 cup scrambled eggs onto half of one 8in tortilla, layer with cheese and three bacon pieces. Fold other half of quesadilla over and transfer to waffle iron. Cook until browned, about 7-10 minutes. Repeat with remaining 3 tortillas.
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