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Breakfast Quesadilla

created by: To Taste

Recipe Category: Breakfast, Grab & Go, Speed Scratch

Cooking Process: #2 Same Day Service

Total Time: 60 minutes

Meal Pattern Contribution: K-5: .75 oz eq WGR grain, 1.5 oz eq. m/ma 6-12: 1.5 oz eq WGR grain, 3 oz eq m/ma

Ingredients

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This savory, handheld breakfast features whole-grain tortillas filled with a cheesy scrambled egg blend, served hot with salsa and sour cream for added flavor. With up to 17.5 grams of protein per serving and meal pattern contributions tailored for different grade levels, it’s a satisfying option that meets nutrition standards and student expectations. Ideal for same-day service, this quesadilla is a flavorful way to energize mornings.

Directions

  1. Day before service, thaw eggs in refrigerator overnight.
    CCP: Hold at 41° F or below.     
  2. Preheat convection oven to 375° F.            
  3. Prepare full size sheet pan with pan release. Place tortillas evenly on sheet pan, edges overlapping. Each sheet pan can hold up to 12 tortillas.            
  4. Spray a 2" deep steam table pan with pan release. Add eggs to pan. Steam for about 5 minutes or until set.            
  5. While eggs are cooking, in a large bowl, combine cheddar and pepper jack cheese.            
  6. Remove eggs from steamer and scramble to whisk.
    CCP: Heat to 155° F or above for at least 15 seconds.
  7. Add cheese to scrambled egg pan. Use a spatula to fold until combined and cheese is evenly distributed.            
  8. Using a #8 disher, portion egg mixture to cover half of each tortilla. Fold in half.             
  9. Spray tops of quesadillas with pan release. Bake for 10 minutes or until golden brown and heated through.
    CCP: Heat to 165°F or higher for at least 15 seconds.
    CCP: No bare hand contact with ready to eat food.
  10. While quesadillas are cooking, use a #30 disher to place 2 Tbsp salsa in 2 oz cups to offer as a condiment during service.
  11. For grades K-5, serve 1/2 a quesadilla. For grades 6-12, serve one quesadilla. Offer salsa and sour cream.
    CCP: Hold and serve at 135° F or higher.
A pre-cooked scrambled egg product can be used in place of liquid eggs.

Allergens: Eggs, Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.

Nutrients Per Serving

Calories: 360
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 262 mg
Sodium: 566 mg
Total Carbohydrates: 23 g
Dietary Fiber: 5 g
Total Sugars: 3 g
Added Sugars: 0 g
Protein: 17.5 g

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