Prep: 10 mins | Cook: 30 min | Total: 40 mins | Servings: 6
It is your classic sandwich breakfast ham, egg, and cheese, reimagined into a freezer-friendly quesadilla. Creamy scrambled eggs are stacked up between slices of deli ham, along with whole wheat tortillas, for a hot, make-ahead breakfast that will excite you for the morning meal.
These freezer-friendly breakfast sandwiches, made in a large batch, are your solution for an easy and satisfying hot breakfast even on the hectic mornings of the week. Also, because you are putting in the work of preparing breakfast beforehand, you deserve to make the most of your efforts. All those sandwiches will take you through a week of breakfasts well.
1 tbsp water
1/2 tsp salt
1/2 tsp pepper
2 tbsp butter, softened, divided
(6) (8 inches) whole wheat tortillas
2 cups shredded Cheddar cheese
(1) (8 oz) package Smithfield® Cubed Ham
1. Scramble the eggs with water, salt, and pepper in a medium bowl until well blended. In a medium nonstick skillet, heat a tbsp of butter over medium heat. Cook the eggs, stirring frequently until scrambled to desired consistency.
2. Spread a tsp of butter over (1) tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield(R) cubed ham to one side. Cook for 3 minutes or until the cheese melts. Fold the plain cheese side over the filled side and flip the quesadilla. Cook until golden and toasted, for an additional 2 minutes. Cut into 2 or 3 pieces.
3. Repeat the procedures with the remaining ingredients to make (5) more quesadillas.
1. Allow it cool completely and cover each quesadilla tightly in aluminum foil if not served immediately. Refrigerate or freeze in plastic resealable containers. Reheat uncovered in a standard 325 ° F or toaster oven until cooked through, about 20 minutes if cooled, or about 30 minutes if frozen. It is not advisable to microwave it since the quesadillas will become soggy.
2. The foil-wrapped quesadillas can be stored in the fridge in a resealable plastic bag for up to 3 days, or up to 3 months in the freezer.
3. To serve a large crowd: preheat oven to about 375 degrees F. Add and spread butter outside of each tortilla and fill each with the same ingredients as listed above, starting and ending with cheese only on half. Fold each of the quesadillas in half and arrange on a rimmed baking sheet. Bake for 8 minutes, flipping halfway through.
Per Serving: 418 calories; 27.7 g protein; 318 mg cholesterol; 1214 mg sodium; 24.6 g fat; 28.7 g carbohydrates.
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