Easy ham & cheese breakfast quesadillas
We love using a pizza stone on the grill to scramble the egg mixture and cook the quesadillas; the eggs pick up a faint smoky essence, and the assembled quesadillas get wonderfully crisp. You’ll need to use a glazed pizza stone; a porous one won’t work for cooking the eggs. If you don’t have one, that’s OK. You can scramble the eggs in a cast-iron skillet (heated on the grill) or on the stove, and then toast the quesadillas on a regular pizza stone.
6 large egg(s)
Cooked Canadian bacon
4 slice(s), chopped
Low-carb, high-fiber tortilla wraps
4 tortilla(s), about 1 1/2 oz each
Reduced-fat cheddar cheese
¾ cup(s), shredded
- Place a pizza stone on a grill. Close the grill lid, and heat the grill to medium-high (about 450°F).
- In a medium bowl, whisk together the eggs and salt. When the grill and pizza stone are hot, add the Canadian bacon to the pizza stone; cook, stirring occasionally, for 2 minutes. Spread the bacon in a ring toward the outer edge of the stone. Gradually add the egg mixture to the center of the stone, stirring constantly with a wooden or silicone spatula. (Go slowly so the egg doesn’t run off the side of the stone.) Cook, stirring frequently, until the eggs are scrambled, about 3 minutes, folding in the bacon as they cook. Remove the egg mixture to a bowl; scrape off any remaining egg with a spatula.
- Coat one side of each tortilla wrap with cooking spray. Turn the tortilla wraps over, coated side down. Sprinkle half of the cheese evenly over one side of the tortilla wraps; top evenly with the egg mixture and the remaining cheese. Fold the tortilla wraps in half and arrange on the hot pizza stone. Close the grill lid and cook until toasted and browned, 4 to 5 minutes per side.
- Serving size: 1 quesadilla