Breakfast Quesadilla

Saturday breakfast is one of our favorite meals of the week. We have a whole day ahead of us without work responsibilities and usually fun things planned. But Saturday breakfast can become a little bit of a hassle when you haven't been to the grocery store in a few days. So for this meal, we went with what we had left in the fridge.

Cheese, eggs, veggies and tortilla shells make for an easy quesadilla. The remnants of homemade salsa are a great topping. The kicker was leftover refried beans. This added extra flavor and protein when we didn't have any breakfast meats available.





Ingredients
1/4 cup onions chopped
1 medium mushroom chopped
2 eggs beaten
2 corn tortilla shells
Cheese
Refried beans


Recipe
Sauté the onions and mushrooms until cooked in a small amount of olive oil. Add the eggs and cook to the desired doneness (we went with slightly runny). Remove the eggs from the pan, coat with cooking spray (watch for sneaky gluten in cooking spray). Spread beans and cheese on one shell, add to the pan, top with eggs, cheese, and another tortilla shell. Cook for a few minutes, flip, and remove when cheese is melted.


Cut into quarters. Serve with hot sauce and salsa. Attack Saturday.