Broccoli, Ham & Swiss Breakfast Quesadilla Recipe

 If your kids are like mine, tortilla wraps make everything better!  This morning, I am making my usual veggie egg scramble and kicking it up a notch with ham and shredded Swiss cheese--then, grilling it between two flour tortillas to take a savory breakfast or brunch quesadilla!  Here is the recipe for my Broccoli, Ham & Swiss Breakfast Quesadilla! This recipe makes 2 large quesadillas.  I cut each in half and then into triangles to get four servings.


If you are visiting from the Blogging from A to Z challenge, H is for Ham! 

Quesadilla with ham, broccoli, red pepper, cheese, mushroom and egg

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Ingredients for a Broccoli Ham & Swiss Breakfast Quesadilla

2 tsp. Extra Virgin Olive Oil, I usually use Pompeian Organic Olive Oil

1 1/2 c. Fresh Broccoli Florets, chopped into tiny pieces

1/2 c. Red Bell Pepper, diced

1 c. White Mushrooms, chopped

1/4 c. Yellow Onion, finely diced

4-6 ounces of Deli Ham, chopped

4 Large Eggs, Lightly Beaten

1/4 tsp. Ground Black Pepper

1 tsp. Montreal Steak Seasoning

6 oz. Swiss Cheese, Shredded

4 Large Flour Tortillas (12-Inch Size)

Pinnable image for a Broccoli, ham and swiss breakfast quesadilla recipe

Instructions for a Broccoli Ham & Swiss Breakfast Quesadilla

Prepare the quesadilla filling.  In a 12-inch frying pan, preheat the olive oil until hot.  Add the broccoli, bell pepper, mushrooms and onions to the pan and saute until the vegetables are becoming tender--but, still a little crisp.  Add the ham and eggs to the skillet of vegetables.  Scramble the eggs into the veggie mixture until the eggs are set.  Season with pepper and Montreal Steak seasoning and set aside to keep warm.


Create the Quesadilla.  If you have a quesadilla maker--build the quesadilla in that  using half the prepared filling and half the Swiss Cheese. Cook according the quesadilla maker's instructions.

I no longer have a quesadilla maker, so I use a use a large 14-inch, non stick skillet.  Spray the skillet lightly with cooking spray.  Build the quesadilla in the pan using half the filling and half the cheese.  Fry on the first side over medium heat until golden brown, usually about 2 minutes.  Carefully flip the quesadilla and fry the second side for an additional 1-2 minutes. 


Worried about flipping the quesadilla and losing all the filling?  To make it easier to "flip"--I usually skip the flipping entirely and prepare each quesadilla half individually.  Take a single tortilla and place in a warmed, oiled, non-stick frying pan.  Add 1/4 of the quesadilla filling to one half of the quesadilla.  Heat until browned--about two minutes.  Fold the tortilla over the side with the filling, cut and serve. 


Serve the Broccoli, Ham & Swiss Breakfast Quesadillas. I slice each quesadilla half into two or three triangles with a pizza cutter and serve warm.  We like to add a little hot sauce or sriracha sauce or jalapeno peppers.     


Enjoy!  This is one of my favorite ways to slip in some extra veggies with a fun, kid friendly recipe!

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