(upbeat music) (grunts) (laughs) - Hey everybody, it's Natasha
of natashaskitchen.com, and today I'm gonna show you three ways how we make our family's
favorite breakfast quesadillas. You'll be amazed how easy these are. Simple ingredients. And I'm hungry, so let's get started. (drums hands) (bell rings) We're gonna start with
the sausage quesadillas. Crack two large eggs
into a small mixing bowl. Season the eggs lightly
with just a pinch of salt and a pinch of black pepper, then beat them together
thoroughly with a fork. (whisks fork) Set the eggs aside. Now place a large, non-stick
pan over medium heat. You'll need about three
ounces of breakfast sausage for each quesadilla, or about two patties. If you're not able to
find the sausage patties at your grocery store, you can also use breakfast sausages and remove the casing. Break those up with your
spatula as you saute, and because they do release some oil, there's no need to add
extra oil to the skillet. Whoa, woops. Continue sauteing and stirring frequently until the sausage is lightly browned and completely cooked through. Transfer the sausage to a plate, then reduce the heat to medium-low. In the same skillet, and
there's no need to wash it, add your beaten eggs. (eggs sizzle) Swirl the eggs to evenly
coat the bottom of the pan, and let them cook gently. Once they're nearly cooked through, sprinkle the top with about two tablespoons of shredded cheese. We're just adding a little bit of cheese at this point to help the
tortillas stick the egg. Place a tortilla directly
over the surface of the egg and let that rest for about 30 seconds. Now use a large, thin spatula to get under the egg and flip it over. It should flip easily. If you're having trouble flipping, it means the egg needs
a little longer to set, so let it stay on the heat for 30 seconds, then try flipping again. Once that's flipped over, add another two tablespoons of cheese, or add the cheese to taste. (upbeat music) Spread the cooked sausage evenly over half of the quesadilla. Fold the tortilla over
to close it like a book, and continue to saute on both
sides until it's golden brown. (upbeat music) Once the cheese inside is melted and your tortilla is crisp and gold brown, you can remove it from the skillet. (upbeat music) This is such an easy breakfast idea, and takes just minutes to make. Once it's out of the pan,
it's ready to be sliced up and enjoyed, or you can make them ahead because they reheat really well. (upbeat music) Our next version is the
bacon and egg quesadilla, for all of our bacon lovers. In a large skillet over medium-high heat, add two slices or about two
ounces of chopped bacon. (bacon sizzles) Saute the bacon until it's
crisp and golden brown. Transfer the cooked bacon to a plate, and because bacon releases more fat, you can dab it out with a paper towel. We love that this is a one-pan breakfast, and you don't have to wash the skillet. Place that same pan over medium-low heat and add your two beaten
eggs with salt and pepper. (upbeat music) Follow the same process
of cooking those gently over medium-low heat
until they're mostly set. You'll know they're
ready if you tilt the pan and the eggs don't run. Then sprinkle with two
tablespoons of cheese, and cover it with a tortilla. This process is so easy, you'll have it memorized
by the end of this video. Once you flip that tortilla over, add more cheese, then
sprinkle your cooked bacon over half of the quesadilla. (upbeat music) That crisp and salty bite of bacon is such a treat inside these. Fold the tortilla in half like a book and let that saute until
golden brown on both sides. And if you like that
crust to get really crisp and golden on the outside, you can add just a drop
of oil to the skillet. Now I'm gonna show you our easiest version of the breakfast quesadillas because you don't even need to
cook the meat ahead of time. Pour the egg mixture into your skillet over medium-low heat and
let that cook gently. Sprinkle on a little bit of cheese, top with your tortilla, and flip it over. Top with more cheese, then
add some sliced deli ham. This is a great way to use
up leftover cooked ham, or you can just get some
pre-cooked deli ham. You'll need about two
ounces per quesadilla. (upbeat music) Since the ham is already
cooked, it saves you a step. Just fold that over and saute until golden brown on each side. Take it out of the skillet
and serve right away with your favorite toppings. (snaps fingers) (laughs)
I told you it was easy. Who's ready for the taste test? (laughs) Oh, dang it I just broke my nail. (sighs) Still ready for the taste test. (laughs) Okay. Small setback. (laughs) Let's do this anyways. Okay, we're gonna start
with my personal favorite, which is the sausage quesadilla. Yum yum. I love how this becomes the biggest one because of the texture
of the sausages in there. And then just sausage is
so flavorful naturally, and because this has so few ingredients, I think that's why it's my favorite, and just takes it up a notch. (laughs) Okay, just cut them into little wedges. I love that the outside is crisp, the inside is tender and juicy. And cut them while they're warm so you've got that melty cheese. Oh, lemme show ya. (laughs) Oh yeah. That's what I'm talking
about, right there. And I love serving these
with homemade pico de gallo. I have a recipe for this on my blog. I will leave a link below. This is seriously the best
authentic pico de gallo, and we have a secret for making
it taste really authentic. And you'll just have to check it out to find out what it is. It is so good, and so easy. Also, it's really good
with our roasted salsa. We make big batches of this in the summer and freeze it through winter so we can keep enjoying it all year long. This is so good. I love both of these. And my kids love it with sour cream, so. We'll just jump right
into this taste test. (upbeat music) All right, here we go. My favorite is the pico, if I can keep it on there long enough to put it in my mouth. (laughs) (spoon clinks) I think I need more pico. Okay. That looks good. All right, I'm ready. Are you ready? (laughs) (upbeat music) (moans) (laughs)
These were so easy and super delicious. I love how fluffy the egg is inside, and that they have
cheese kind of all over. And the cheese holds
the quesadilla together, so don't skip it. Ah, and then that tender
and juicy sausage. They also reheat really well. They keep really well in
the fridge or the freezer, so they are perfect for
meal prep for busy mornings or when you just don't feel like cooking, but still want something
delicious and homemade. Speaking of children,
here they come. (laughs) (upbeat music) All right guys, I've got different ones. Here's the sausage one
for you both to sample. Cheesy sausage. - Bacon. - What do you think? What do you think? That was mine. That was mine, too. How is it? (upbeat music) Okay. (laughs) What do you think? (laughs) Yeah? Good. (laughs) I'm glad you liked it. Okay, there you have it. - What's over there?
- It was a hit. And there goes my breakfast. And, if you guys want more easy and family-friendly breakfast recipes, check out some of our
favorites right over there and right down there. And make sure you click
below to subscribe, and when you do, click
that little bell icon so you'll get notifications every time we post a new video. We'll see you in our next video!
